Fruit Salsa and Cinnamon Chips--Rochelle Pearson

Dip:
2 kiwis, peeled and diced
2 apples (Fuji) - peeled, cored, and diced
8 ounces raspberries
1 pound strawberries
1 T. white sugar
1 T. brown sugar
3 T. fruit preserves, any flavor (I use peach)


Chips:
10 (10 inch) flour tortills
butter flavored cooking spray
2 cups cinnamon sugar

Directions:
1. In a large bowl, thoroughly mix fruits, sugars, and preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.