Ingredients
Canola oil cooking spray
1/3 cup sugar
1 tsp. cinnamon
8 (10-inch)fat-free flour tortillas
2 cups dieced strawberries
1 cup diced pineapple
2 cups dieced cantaloupe
4oz. Neufchatel light cream cheese
4 oz fat-free cream cheese
1/2 cup orange juice
3 tbsp honey
Directions
1. Preheat oven too 500 degreese F. Lightly coat a baking sheet with cooking spray.
2. In shallow bowl, mix the sugar and cinnamon; set aside. Dip the tortillas one at a time in water; let drain breifly. Stack the tortillas and cut into 6 or 8 wedges.
3. Dip one side of each wedge in the sugar mixture. Arrange the wedges in a single layer, sugar side up, on the prepared baking sheet.
4. Bake 4-5 minutes, until crisp and golden Let the chips cool, then store in an airtight container for up to 3 days.
5. Combine the fruit to make a salsa. You may vary the fruit as desired.
6. In a small saucepan, combine the Neufchatel cheese, cream cheese, orange juice, and honey. Whisk over low heat for about 3 minutes, until the sauce is smooth.
7. Mound the chips on a platter. Offer the sauce and the salsa to spoon over the chips.
Do not freeze!
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