Fruit Salsa or Breakfast Dip with Baked Cinnamon Chips

Name: Fruit Salsa or Breakfast Dip with Baked Cinnamon Chips
Ingredients: 1 peach or nectarine – peeled and diced; 1 mango – peeled, cored and diced; 1 granny smith apple peeled – cored and diced; 1 6 oz. package blackberries or raspberries diced –; 1 16 oz package strawberries hulled and diced –; 2 tsp fresh lemon juice –; 1 Tablespoon honey –; 2 Tablespoons strawberry or peach preserves –; *Optional 1 32 oz tub of plain yogurt –; ¼ cup granulated sugar –; 1 teaspoon cinnamon –; 10 4- inch flour tortillas – street tacos; Cooking Spray –

commongroundnebraska.com

Fruit Salsa or Breakfast Dip with Baked Cinnamon Chips - CommonGround Nebraska '); printWindow.document.close(); // Document writing finished // Call print

View full recipe on commongroundnebraska.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at commongroundnebraska.com.

Share this recipe:

Cooking tools: