One of my sweet friends recently had a baby who is allergic to all things dairy and peanut butter. Being the amazing mom that she is, she has given up my two favorite food groups (peanut butter is a food group, right?!) until she is done nursing her baby.
I have been thinking about her and all the things (especially treats!) that she is sacrificing for her cute baby and so I made it my mission to find her something sweet that she could eat . . .
Holy cow! It was so hard!
EVERYTHING I love has either dairy and/or peanut butter in it!
After pouring over dozens and dozens of recipes, I found this little number. This fresh fruit salsa is so delicious that I seriously eat it with a spoon. It would be perfect as a side dish, appetizer, or dessert for any party or get-together . . . or even when you are by yourself (I polished off a whole bowl on my own). The perfect partner to this salsa is the homemade cinnamon chips. Don’t be intimated by them- they are so easy to whip up!
1-2 peaches, peeled and diced (I used frozen because they are still so expensive and they worked great!)
1 teaspoon white sugar
1 teaspoon brown sugar
3 tablespoons fruit preserves, any flavor (I used homemade strawberry jam- the recipe is coming soon!)
Ingredients for cinnamon chips:
10 (10 inch) flour tortillas
Butter-flavored cooking spray
1/2 cup white sugar
1 Tablespoon cinnamon
In a large bowl, thoroughly mix kiwis, raspberries, strawberries, and frozen peaches. Then mix in apples (I added them last because I didn't want them to brown), white sugar, brown sugar, and fruit preserves. Cover and chill in the fridge for at least 15 minutes.
Preheat the oven to 350 degrees.
Mix together the sugar and cinnamon in a bowl.
Coat both sides of a flour tortilla with butter-flavored cooking spray. Cut into wedges using a pizza cutter and dredge each wedge in cinnamon-sugar mix. Place in a single layer on a large baking sheet. Repeat until baking sheet is full.
Bake in preheated oven for 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for about 15 minutes (they will get crispier as they cool). Serve with chilled salsa.