Monday, 2 June 2014

Cinnamon Crisps with Mixed Fruit Dip

I love surfing the net for ideas of what to make. I mostly just type in just one or two keywords and press “Images”; and take a look at the pictures that come up. Usually I can find a recipe I can adapt or I get an idea for a completely new one. This is something that I would never even have considered, but it was certainly worth the effort. It's very different and the texture of the crisps goes well with the softness of the fruit. Remember to syn the fruit if you cook or purée your fruit or berries.

** I used frozen mixed fruit (apples, blackcurrants, redcurrants, blackberries and raspberries) from Farrington Gurney Farm Shop. It is available loose, has a lovely fresh taste and saves a lot of chopping. 


Serves 2
Syn free*

* providing you use the wraps as your Healthy Extra B

2 BFree Wheat and Gluten Free Wholegrain Wraps
2 tbsp sweetner
1 tsp cinnamon
finely chopped fruit or soft berries to serve**

Cut each tortilla in 12 pieces and place on a pizza cooking plate. 

 Spray with Fry Light. Mix together the sweetener and cinnamon and sprinkle evenly over the tortillas. Spray with Fry Light again over the top and bake in the oven at 200-210°C for around 5 minutes. 

You need to keep an eye on it as they can easily burn. They are done when slightly puffed out and have turned crispy. 

Leave to cool on a tray until cold. 

 Serve with the fruit for dipping. 


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