Apricot Fruit Snacks
Recipe By : Cooking Light, May 1997, p.50
Serving Size : 8
This handy chew-a perfect fit in a fanny pack or backpack-is reminiscent of popular commercial dried-fruit snacks. It will keep at room temperature for about a week, or in the freezer for a few months.
3 cups chopped apricots (about 1 pound)
1/2 cup sugar
1/4 cup water
Preheat oven to 175º or lowest temperature on oven thermostat.
Combine first 3 ingredients in a large saucepan; bring to a boil. Cover and cook 5 minutes or until apricots are tender and sugar dissolves.
Place apricot mixture in a food processor, and process until smooth. Pour apricot purée into a 15 × 10-inch jelly-roll pan coated with cooking spray, spreading evenly. Place pan in oven, leaving door partially open. Bake at 175º for 8 hours or until dry and leathery (do not completely close door).
Peel leather off pan; let cool completely on a wire rack. Roll up leather; store in a zip-top plastic bag.
Serving Size: 1/8 of roll or 3/4 ounce
Per serving: 76 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 1mg Sodium