Yield: 14 servings
Prep Time: 30 min Cook Time:
teaspoon lemon juice
cups pitted and diced fresh apricots
cup white sugar
1. Preheat the oven to 150 degrees F (165 degrees C), or
the lowest setting you have.
2. Combine the lemon juice, apricots and sugar in a
saucepan. Cook over medium heat until sugar has dissolved. Transfer to a
blender and puree until smooth.
3. Cover an 11x17 inch pan or cookie sheet with a layer
wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1
inch of the edge.
4. Bake for 4 to 6 hours in the preheated oven, using a
spoon or a pair of tongs to keep the door slightly ajar, or until the puree has
dried and is no longer sticky. Once dry, you can cut it into strips and store
in an airtight container.
Nutrition: Per Serving: Calories:
39, Total Fat: 0.1g, Cholesterol: 0mg, Sodium: < 1mg,
Total Carbs: 9.8g, Dietary Fiber: 0.6g, Protein: 0.3g
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