I have a huge sweet tooth. But now that Jack is eating what we eat I try not to keep too many sweets in the house. Of course, that means I end up just buying candy on the way home. But sometimes I follow through and find healthy alternatives. Watermelon salsa is one of those. I’ve made it a couple times this summer, and it gets better everytime I make it. This dessert works as an appetizer or a dessert, and takes a bit more time than my usual recipes do. But the cinnamon chips are worth it.
1/2 Small-Medium Seedless Watermelon, finely chopped
2 Cups Strawberries, finely chopped
2 Tbsp Fresh mint leaves, finely chopped
1 Lime, juice of
For Cinnamon Tortilla Chips:
1 package Whole wheat tortillas, 10″
1/3 cup granulated sugar
1 tsp cinnamon
Combine Salsa ingredients in large bowl. Then let stand for about 30 minutes at room temperature before serving, to allow it to marinate. Of course, if you wanted to be fancy you could carve out half the watermelon and use that as the bowl.
For Cinnamon Tortilla Chips
Preheat oven to 350 degrees c.
Then brush butter over one side of each tortilla.
Next, sprinkle lightly with cinnamon sugar.
Then, use a pizza cutter to divide each tortilla into wedge slices.
Place on a baking sheet and bake for 5 minutes, or until golden brown.