• 4 cups raspberry purée, or any other fruit puree
• 1/4 cup honey, optional

If making from scratch, puree fruit in a blender. For sweetening, add 1 tablespoon of honey for every 1 cup of puree if desired.

Line a cookie sheet or tray with wax paper. Evenly fill and spread puree 1/4 inch deep. Place in the sun, oven, or a dehydrator to dry. Takes 4-10 hours. Ready when edges are not sticky to the touch. Pull from wax paper while still warm and roll in plastic wrap. Can be stored for 30 days at room temperature; months in the refrigerator; years in the freezer.

Courtesy: Homestead Harvest

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 91, fat 0.2g, 2% calories from fat, cholesterol 0mg, protein 1.0g, carbohydrates 22.3g, fiber 1.5g, sugar 20.3g, sodium 20mg, diet points 2.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.9, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.5, Very lean meat protein: 0.0

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