Welcome to #BerryWeek! Thanks for stopping by today as some blogging friends and I kick off a week long celebration of all things berry! I have three fun and tasty berry themed recipes to share with you throughout the week, and today I am starting with an easy to prepare Very Berry Salsa! This salsa is perfect for topping slices of pound cake or use it as I did and scoop up the salsa with cinnamon sugar tortilla wedges for a tasty dessert or snack!
Summer Berry Salsa
serves approx. 6-8
serves approx. 6-8
(printable recipe at end of page)
1 cup Fresh Raspberries
1 cup Fresh Blueberries
1 cup Fresh Blackberries
1 cup Fresh Strawberries
Juice from 1/2 of a lemon
2 tablespoons nonfat Vanilla Yogurt
Mini Flour Tortillas
1/2 tablespoon melted Butter
Sugar
Cinnamon
Chop each piece of fruit, except for the blueberries, into small bite sized pieces.
Stir all together in a bowl.
I hope you have enjoyed this Summer Berry Salsa and that you are inspired to make it sometime soon. Let me know what you think!
Don't forget about all my fellow bloggers who are sharing their favorite berry recipes this week also. Find what everyone is sharing today in the list below!
Monday Berry Week Recipes
- Berries and Cream Angel Food Cupcakes by Daily Dish Recipes
- Blackberry Dumplings by Eat Move Make
- Blackberry Lemon Sweet Rolls by Sweet Beginnings
- Blueberry, Basil and Goat Cheese Galette by Cheese Curd In Paradise
- Easy Strawberry Mousse Dessert by Blogghetti
- Four Berry Jam by A Kitchen Hoor's Adventures
- Frozen Strawberry Daiquiris by The Redhead Baker
- Mixed Berry Bread by Cindy's Recipes and Writings
- Raspberry Ribbon Cookies by Family Around the Table
- Strawberries and Cream Scones by Hezzi-D's Books and Cooks
- Vegan Strawberry Pistachio Crisp by The Baking Fairy
- Very Berry Salsa by The Freshman Cook
- 1 cup Fresh Raspberries
- 1 cup Fresh Blueberries
- 1 cup Fresh Blackberries
- 1 cup Fresh Strawberries
- Juice from 1/2 of a lemon
- 2 tablespoons nonfat Vanilla Yogurt
- Mini Flour Tortillas
- 1/2 tablespoon melted Butter
- Sugar
- Cinnamon
- Chop each piece of fruit, except for the blueberries, into small bite sized pieces.
- Stir all together in a bowl.
- Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.
- Mix yogurt in with the berries and refrigerate.
- Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.
- Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.
- Enjoy your Summer Berry Salsa!
Yield: 6-8
