Raspberry Tuile
PREP: 10 minutes
DEHYDRATE: 5 hours
- 1½ pounds raspberries
- 2 tablespoons white sugar
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- BLEND the raspberries and sugar in a blender on low speed until smooth.
- STRAIN the fruit mix to get rid of the seeds.
- POUR back into the blender and blend on high speed until liquified.
- POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Food Party Food Dehydrator. You may have some of the purée left over.
- DRY at 165°F for 3 to 5 hours, or until done.
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