Ingredients
for 12 servings
- 3 cups blueberry (300 g)
Nutrition Info
- Calories 23
- Fat 0g
- Carbs 5g
- Fiber 0g
- Sugar 4g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Place blueberries in a food processor or blender and puree into a thick, smooth sauce.
- Pour the sauce onto a baking tray lined with a silicone baking mat and smooth into a thin, even layer.
- Bake for 6 hours at 175ºF (80ºC), until entire surface is just dry to the touch.
- Once cool, turn the baking mat onto a cutting board and remove the silicone baking mat.
- Roll the fruit sheet and cut into 1-inch (2 cm) pieces.
- NOTE: If your fruit sheet comes out a bit too dry and you worry that rolling will cause it to crack, simply cover the surface with a few damp paper towels for a few minutes and try again. The moisture will rehydrate your fruit sheet just enough to be a flexible consistency.
- Enjoy!
Ingredients
for 12 servings
- 3 cups blueberry (300 g)
Nutrition Info
- Calories 23
- Fat 0g
- Carbs 5g
- Fiber 0g
- Sugar 4g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Place blueberries in a food processor or blender and puree into a thick, smooth sauce.
- Pour the sauce onto a baking tray lined with a silicone baking mat and smooth into a thin, even layer.
- Bake for 6 hours at 175ºF (80ºC), until entire surface is just dry to the touch.
- Once cool, turn the baking mat onto a cutting board and remove the silicone baking mat.
- Roll the fruit sheet and cut into 1-inch (2 cm) pieces.
- NOTE: If your fruit sheet comes out a bit too dry and you worry that rolling will cause it to crack, simply cover the surface with a few damp paper towels for a few minutes and try again. The moisture will rehydrate your fruit sheet just enough to be a flexible consistency.
- Enjoy!
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