B.c. Plum-cot Leather

INGREDIENTS

INSTRUCTIONS

Wash, pit and chop fruit.  Puree in blender with sugar. Yields 3 1/2
to 4 cups.  Prepare 15 1/2 x 10 1/2 inch cookie sheet or jelly roll
pan by covering with plastic wrap and securing with masking tape.  Pour
puree evenly over the plastic.  Place in full sunlight. Drying  time
depends on the fruit, temperature and sunlight.  If not quite dry after
the first day, bring indoors overnight and  continue drying the next
day.  It may take up to 24 hours. Drying may  be finished in the oven
if weather is unsuitable for sun drying.  Pre-heat oven to the lowest
setting 150F.  Turn off.  Set puree in  middle. Occasionally reheat to
maintain warmth.  The leather is ready when it peels easily from the
plastic. To store,  roll in the plastic wrap, then in a sealed bag. At
room temperature  it will keep one month. In the fridge, 3 months. 27
servings  1 serving strip 6x1 inch, contains 21 calories 1/2 fruit &
veg.  choice.  Source:  Enjoy BC Fruit the Diabetic Way by Elaine
Johnston 1982 BC  Tree Fruits Ltd, Sun-Rype Products Ltd.  Shared but
not tested by Elizabeth Rodier Sept 93  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.9mg
Potassium: 223.8mg
Carbohydrates: 12.4g
Fiber: 1.4g
Sugar: 10.6g
Protein: <1g