Thorpie's fruity salsa dip
1 large mango
1 punnet strawberries, washed and hulled
2 kiwifruit, peeled
pulp of 2 passionfruit
1 tablespoon shredded fresh mint
2 tablespoons apricot jam
Thorpie's Sweet Crisps
1 tablespoon lemon juice
1 tablespoon caster sugar
½ teaspoon ground cinnamon
3 sheets lavash bread
Cut the cheeks from the mango, and peel. Chop fruit into small, even-sized pieces and place in serving bowls. In a small bowl, combine passionfruit, mint and jam. Add to fruit and stir gently to combine. Serve with Thorpie's Sweet Crisps.
Thorpie's Sweet Crisps
Preheat oven to 190°C (375°F). Put lemon juice in a small bowl, and combine sugar and cinnamon in another bowl. Brush the bread lightly with juice, then sprinkle with sugar mixture. Cut bread into 3 strips lengthways, and 4 pieces crossways. Cut each piece in half diagonally to make triangles. Place on baking trays, and bake for 8 minutes, until crisp. Serve with dip.
Thorpie's Fruity Salsa Dip
| ANALYSIS per serve |
2
|
4
|
|---|---|---|
| Energy kJ (Cal) |
815 (195)
|
407 (97)
|
| Carbohydrate (g) |
42
|
21
|
| Protein (g) |
5
|
2
|
| Fat (g) |
<1
|
<1
|
| Fibre, Vitamin C |
Preparation time: 15 minutes
Cooking time: Nil
Serves: 2-4
Thorpie's Sweet Crisps
| ANALYSIS per serve |
2
|
4
|
|---|---|---|
| Energy kJ (Cal) |
1279 (306)
|
640 (153)
|
| Carbohydrate (g) |
62
|
31
|
| Protein (g) |
9
|
5
|
| Fat (g) |
2
|
1
|
Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 2-4
