Fruit Salsa

1lb of strawberries 
1/2lb of raspberries 
1 lemon 
2 Granny Smith apples 
3 tbsp seedless preserves (I use black raspberry)

Cinnamon Crisps 

10 large tortillas 
Cooking spray 
Cinnamon 
Sugar 

Zest the lemon and set aside, then squeeze out 3 tablespoons of lemon juice into a bowl. Peel and medium chop apples and add to the lemon juice coating the apples. Medium chop the strawberries and add to the apples. Add the raspberries, uncut, because they will break apart. Add the lemon zest and preserves. Stir well and let stand at room temp 15 minutes before serving. 
(Original recipe includes 2 kiwi *I left them out for allergy reasons*) 

Preheat the oven to 350 degrees. Combine cinnamon and sugar. Work with 3 tortillas at a time. Spray and lightly dust cinnamon sugar on both sides of the tortilla. Keep them stacked and use a pizza cutter to slice them into strips. Cook at 350 degrees for 8-11 minutes, until you see the edges of the chips start to curl. Serve with salsa. Enjoy!! :)

Recipe form Kenedee Spencer