Fruit Salsa Sundaes with Crispy Ribbons

Yield: 8 servings or 16 sample servings

Ingredients

Tortilla Ribbons

• 3 (7 inch) flour tortillas
• 11/2 tablespoons sugar
• 1/2 teaspoon Pantry Korintje Cinnamon

Salsa

• 1 lime
• 1 tablespoon strawberry jelly
• 2 cups strawberries, hulled and coarsely chopped
• 4 kiwi, peeled, sliced and quartered
• 4 cups vanilla frozen yogurt

Instructions

Tortilla Ribbons

1. Heat oven to 400 degrees F.
2. Arrange tortillas on smooth side of Large Grooved Cutting Board. Brush lightly with water using Pastry Brush.
3. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle evenly over tortillas. Stack tortillas and cut in half. Slice each stack of tortillas crosswise into 1/4 inch wide strips using Chef's Knife. Gently toss tortilla strips and arrange in an even layer on Stoneware Bar Pan.
4. Bake 15 to 18 minutes or until light golden brown and crisp. Remove from oven; cool completely.

Salsa

1. Zest lime to measure 1 teaspoon zest using Lemon Zester/Scorer; finely snip zest using Kitchen Shears.
2. In Small Batter Bowl, combine jelly and lime zest. Hull strawberries using Cook's Corer(R); coarsely chop using Food Chopper. Add strawberries to jelly mixture.
3. Slice kiwi using Egg Slicer Plus(R); cut slices into quarters using Utility Knife. Add to jelly mixture; mix gently.
4. Scoop frozen yogurt into small bowls using Ice Cream Dipper; top with salsa and tortilla ribbons.

Notes

This salsa is best when made immediately before serving.

Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Our Simple Additions(TM) Small Bowls are perfect for serving this dessert.

Nutrition

Per serving: (Light) Calories 250, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 5mg, Carbohydrate 52g, Protein 8g, Sodium 135mg, Fiber 3g

Attribution

Recipe credit: Pampered Chef