Easy Fruit Dip/Jam/Sauce
Mash any kind of fruit (frozen or fresh) to make 3 cups. (strawberries, peaches, cherries, etc.)
Sugar to taste
1/3 c. Modified Corn Starch (Ultra-set)
3 to 4 rounded Tablespoons of dry Jell-O (flavor that matches the fruit)
Sugar the fruit to sweeten to taste, add modified corn starch and dry Jell-O for flavor. Stir until thickened to the right consistency for jam or dip or sauce. This mixture will keep in the refrigerator for up to 3 weeks. If you make a bigger batch, put it in plastic containers and freeze. Thaw in the refrigerator over night. (Add more fruit or fruit juice if it is too thick, or add more starch if it is too thin.)
If you are using it as dip, add chunks of other fruit for color and variety depending on what kind of fruit combinations you like.
This recipe could be used to make a sugar free fruit dip/jam/sauce for those who cannot have a lot of sugar. Just use a sugar substitute and sugar free Jell-o.
Cinnamon Tortilla Chips
12 Flour Tortillas
Cinnamon and sugar mixed to taste
Spray bottle with water
You can cut 1-4 flour tortillas at a time into strips or triangles using a sharp knife or a sharp pizza cutter. Spread them on a cookie sheet covered with a parchment paper or Silpat so that they are not overlapping but they can touch one another. Lightly spray water on the tortillas and immediately sprinkle the Cinnamon sugar over all. You can go heavy or light depending on how much sugar you want on the chips. Place in a 350º oven for 15 min. Turn off the oven and leave the pan in until the oven has cooled. Remove and store in covered container or zip bag to store. They will store forever but usually don’t last that long. Serve with fruit dip or just plain.
Spray cut strips or triangles with water and sprinkle with salt and serve with any kind of regular chip dip. Fewer calories from fat.
You can even leave the salt off and just serve them plain. Just cut and spread on parchment covered cookie sheet and bake.
1 to 12 Bagels (1-2 day old really dense or heavy bagels work best)
Cut bagels into thin strips with a sharp knife (no larger than ¼ inch). Spread on a parchment or Silpat lined cookie sheet. Place in oven at 300 º for 15 – 20 min. Turn off oven and leave until the oven has cooled. Remove and store in covered container or zip bag. They will store forever but usually don’t last that long. Serve with any kind of dip.