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      Berry Salsa and Cinnamon Chips

      Blackberries - composed of 80% water and high in fiber, these berries can support weight loss, lower elevated cholesterol levels and manage type II diabetes. The folate in blackberries may reduce the risk of cardiovascular disease and even helps maintain healthy hair.

      Blueberries - phytonutrients in this berry protect cells from damage that may lead to cataracts, glaucoma, peptic ulcers, heart disease and cancer. An excellent source of manganese for healthy cell production, blueberries are one of the truly "blue" foods.

      Raspberries - noted for their content of ellagic acid, a potent cancer fighter, raspberries are high in fiber (4 g per 1/2 cup), vitamin C, manganese and the B-vitamin niacin. Raspberries are delicious with a sprinkling of balsamic vinegar to bring out the flavors.

      Strawberries - a serving of this berry provides 160% of the daily recommended intake for vitamin C for a strong and healthy immune system. Strawberries are also rich in folate and fiber, as well as potassium for healthy blood pressure. They are a source of essential vitamins B1 and B5 for energy, plus manganese for bone health.

      Berry Salsa with Cinnamon Chips

      All you need: 1 (6 oz.) package fresh raspberries, gently rinsed

      1 pint (2 cups) fresh strawberries, rinsed, stems removed, then quartered

      2 kiwi, washed, peeled and diced

      1 Golden Delicious apple, washed, peeled (if desired, but leaving peel on retains more healthy fiber) and diced

      2 tablespoons Hy-Vee strawberry preserves

      6 Multigrain Hy-Vee tortillas (fajita-style) with Omega-3

      Olive oil pan spray

      1/4 cup cinnamon sugar ( 1/4 cup sugar plus 1 tablespoon cinnamon)

      All You Do:

      1. In a large bowl, combine raspberries, strawberries, kiwi, apple and strawberry preserves. Cover and chill for 15-30 minutes.

      2. Preheat oven to 350. Spray one side of each multigrain tortilla with olive oil spray to coat lightly.

      3. Transfer sprayed tortilla to cutting board and cut into "chip-sized" wedges with a pizza cutter or scissors, then arrange in a single layer on baking sheet(s). Sprinkle wedges lightly with cinnamon sugar mixture. Spray lightly again to help the sugar stick.

      4. Bake 8-12 minutes or until crispy but not overly brown. Remove baking sheet(s) from the oven and allow chips to cool, about 15 minutes.

      5. Serve with chilled berry mixture. Serves 7.