Turn one of your favorite foods into a healthier sweet treat with this recipe. Baked corn tortillas with cinnamon provide a crunchy chip lower in saturated fat. They are perfect for scooping up fiber-rich fresh fruit salad. Feel free to substitute any of your favorite fruits for the ones used here.

Yield: 4 servings

Preparation time: 15 minutes

Broiling time: 2 minutes

Ingredients

• 8 small corn tortillas
• 1 tsp olive oil
• 1 tbsp granulated sugar
• ½ tsp + 1/8 tsp ground cinnamon
• 1 Granny Smith apple, cubed
• 1 orange, segmented and chopped
• 1 medium banana, chopped
• Juice of 1 lemon
• 4 maraschino cherries, finely chopped

Directions

1. Preheat the broiler and spray a baking sheet with non-stick cooking spray.
2. Cut each corn tortilla into eight pie-shaped wedges and place them in a medium bowl. Pour in the olive oil, sugar, and ½ teaspoon of cinnamon. Toss the tortillas to coat them well with the oil, cinnamon, and sugar. Place them in a single layer on the baking sheet.
3. Broil the tortillas for about 2 minutes. During this time, you will need to watch them closely. Carefully flip them with tongs about every 30 seconds. They may brown unevenly, so remove the chips individually from the pan as each one gets browned and crispy.
4. In a medium bowl, stir together the apple, orange and banana. Pour in the lemon juice and the remaining 1/8 teaspoon of cinnamon. Toss to mix all ingredients well.
5. Divide the tortilla chips evenly among four serving plates. Top each with ¼ of the fruit salad. Sprinkle an equal amount of chopped maraschino cherries on each plate before serving.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.