Sweet Nachos with Fresh Raspberry Salsa

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* Exported from MasterCook *

 

Sweet Nachos with Fresh Raspberry Salsa

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SALSA

1 pint fresh or frozen unsweetened raspberries -- thawed

1 1/2 cups diced mango -- (about 1 large mango)

1 ripe kiwifruit -- peeled and cut into 1/2-inch dice

NACHOS

4 low-fat flour tortillas -- (7-inch)

1/4 cup sugar mixed with 1/2 teaspoon ground

cinnamon -- (cinnamon-sugar)

SAUCE

1/2 package low-fat cream cheese (Neufchatel) -- softened

1/2 cup fresh orange juice

2 tablespoons honey

 

PHIL HERRON, Marietta, Georgia

 

An account manager who was born in Alabama and learned to cook from his mother,

Phil now lives on the outskirts of Atlanta with his wife Frances, a

schoolteacher. He likes to enter recipe contests and has won an impressive

twenty-three, including the prestigious Georgia Beef Cook-Off. He loves Mexican

food and especially likes this recipe because it's easy to prepare and is built

around tortillas and some of his favorite fruits-mangoes, kiwis, and

raspberries.

 

A three-part recipe that's as glamorous as it is quick. You can, if you like,

substitute blueberries for raspberries, even small quartered strawberries. Fresh

fruit, it goes without saying, makes better salsa than frozen fruit, but if you

can't wait until raspberry season, frozen berries will do.

 

1. Preheat oven to 500F. Line two large baking sheets with baking parchment and

set aside.

 

2. For salsa: Combine all ingredients in medium-size glass or porcelain bowl,

cover, and refrigerate until ready to serve.

 

3. For nachos: Stack tortillas and cut straight down into six wedges. Brush one

side of each wedge with water and sprinkle with cinnamon sugar. Arrange sugared

sides up on prepared baking sheets and bake until crisp-about 4 minutes. Remove

from oven and cool.

 

4. For sauce: Pulse all ingredients in food processor until completely

smoothabout I minute. Transfer to small heavy saucepan, set over low heat, and

cook and stir until consistency of thin sauce--1 to 2 minutes.

 

5. To serve: Spoon salsa on four dessert plates, dividing total amount evenly,

surround salsa on each plate with six warm nachos, and drizzle warm sauce over

nachos.

 

Phil Herron; Marietta, Georgia

 

Source:

" GMA's Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 46 Calories; trace Fat (1.1% calories

from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0