Fruit Salsa Sundaes With Crispy Cinnamon Ribbons
Ready In: 45 mins
Serves: 8
Ingredients
For the Tortilla Ribbons
- 3 (7 inch) flour tortillas
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
For the salsa
- 1 lime
- 1 tablespoon strawberry jelly
- 2 cups strawberries, hulled and coarsely chopped
- 4 kiwi, peeled, sliced and quartered
- 4 cups vanilla frozen yogurt
Directions
- For tortilla ribbons, preheat oven to 400°F Arrange tortillas on cutting board.Brush lightly with water using a pastry brush.Combine sugar and cinnamon and.
- sprinkle evenly over tortillas. Stack tortillas and cut into 1/4-inch-wide strips.
- Gently toss tortilla strips and arrange in an even layer on a cookie sheet. Bake 15-18 minutes or until light golden brown and crisp.
- Remove from oven; cool completely.
- For salsa, zest lime to measure 1 teaspoon zest using a.
- zester. Finely snip zest using Kitchen Shears. In a small bowl,combine jelly and lime zest.
- Hull strawberries, then coarsely chop. Add strawberries to jelly mixture.
- Slice kiwi and cut slices into quarters. Add to jelly mixture; mix gently.
- Scoop frozen yogurt into small bowls using Ice Cream Dipper; top with salsa and tortilla ribbons.
- Yield: 8 servings or 16 sample servings.
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