Monday, May 25, 2009
1-2 cups fresh or frozen strawberries (I did at least twice, almost three times this)
1 15oz can of pears
1 15oz can of peaches
2 small cans of mandarin oranges
1 15 oz can of crushed pineapple
1 package sugar-free strawberry gelatin
1/4 cup boiling water
12 tortillas (we prefer the uncooked kind from Costco or Walmart)
cinnamon and sugar mixture
Dice all fruit and combine. (We blended most of the strawberries into a puree, and diced a cup or so just to add texture.) OR Option #2 - When we're not worried as much about what it looks like, we use our Cuisinart food chopper and just chop everything that way...
Bring water to a boil and combine with gelatin.
Pour gelatin mixture into fruit. Refrigerate overnight (or for at least 4 hours).
If tortillas come uncooked, place them on a griddle just long enough to cook them all the way through.
Cut tortillas into 6 slices with a pizza cutter. Spray with cooking spray and sprinkle with cinnamon and sugar mixture.
Cook at 350° for 5-6 minutes, just until golden along the edges.
Makes 8+ cups of salsa.
Comments from the cook: This salsa would be a great garnish to an otherwise average dessert too! Ideas have been tossed around about serving it over cheesecake or even with frozen yogurt...
My mom took it up one notch and baked pie crust (with cinnamon sugar) instead of tortillas for the "chips". Cooked dough doesn't hold together as well, but the result was INCREDIBLE.
Originally shared by my mother-in-law, Debby Mathias