Raspberry Tuile

Raspberry Tuile

PREP: 10 minutes
DEHYDRATE: 5 hours

  • 1½ pounds raspberries
  • 2 tablespoons white sugar
  1. BLEND the raspberries and sugar in a blender on low speed until smooth.
  2. STRAIN the fruit mix to get rid of the seeds.
  3. POUR back into the blender and blend on high speed until liquified.
  4. 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.
  5. DRY at 165°F for 3 to 5 hours, or until done.