Apple Berry Salsa with Cinnamon Chips

Salsa:
2 medium Granny Smith apples
1 cup strawberries
1 kiwi
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly

Cinnamon Chips:
4 7-inch flour tortillas
1 tablespoon granulated sugar
½ teaspoon ground cinnamon

Heat the oven to 400°F. For the Cinnamon Chips, lightly spray the tortillas with water using the Kitchen Spritzer. Combine the sugar and cinnamon in the Flour/Sugar Shaker and sprinkle over the tortillas. Using thePizza Cutter, cut each tortilla into eight wedges and place in a single layer on the Large Round Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to the Nonstick Cooling Rack to cool completely. For the salsa, peel the apples using the Serrated Peeler. Wedge the apple using the Apple Wedger. Cut the apples pieces in half and chop with the Manual Food Processor. Add the strawberries and kiwi to the Food Processor and pump the handle until chopped. Zest the orange using the Microplane® Zester. Juice the orange using the Citrus Press. Add the orange zest, orange juice, brown sugar and apple jelly to the fruit mixture. Mix gently using the Classic Scraper. Serve with the Cinnamon Chips.

Makes 16 servings with 70 calories and 1 grams of fat per serving