The Freshman Cook: Very Berry Salsa/#BerryWeek

Welcome to #BerryWeek! Thanks for stopping by today as some blogging friends and I kick off a week long celebration of all things berry! I have three fun and tasty berry themed recipes to share with you throughout the week, and today I am starting with an easy to prepare Very Berry Salsa! This salsa is perfect for topping slices of pound cake or use it as I did and scoop up the salsa with cinnamon sugar tortilla wedges for a tasty dessert or snack!

Summer Berry Salsa
serves approx. 6-8

(printable recipe at end of page)

1 cup Fresh Raspberries

1 cup Fresh Blueberries

1 cup Fresh Blackberries

1 cup Fresh Strawberries

Juice from 1/2 of a lemon

2 tablespoons nonfat Vanilla Yogurt

Mini Flour Tortillas

1/2 tablespoon melted Butter

Sugar

Cinnamon

Chop each piece of fruit, except for the blueberries, into small bite sized pieces.

    Stir all together in a bowl.

Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill. Mix yogurt in with the berries and refrigerate.

Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.

Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.

Enjoy your Summer Berry Salsa!

I hope you have enjoyed this Summer Berry Salsa and that you are inspired to make it sometime soon. Let me know what you think!

Don’t forget about all my fellow bloggers who are sharing their favorite berry recipes this week also. Find what everyone is sharing today in the list below!

Print
• 1 cup Fresh Raspberries
• 1 cup Fresh Blueberries
• 1 cup Fresh Blackberries
• 1 cup Fresh Strawberries
• Juice from 1/2 of a lemon
• 2 tablespoons nonfat Vanilla Yogurt
• Mini Flour Tortillas
• 1/2 tablespoon melted Butter
• Sugar
• Cinnamon

1. Chop each piece of fruit, except for the blueberries, into small bite sized pieces.
2. Stir all together in a bowl.
3. Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.
4. Mix yogurt in with the berries and refrigerate.
5. Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.
6. Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.
7. Enjoy your Summer Berry Salsa!