Preheat your oven to 150°F (or as low as your oven will go). Line an 11-by-17 cookie sheet with a Silpat baking mat. If you don't have one, use parchment paper, although a Silpat will offer better results.
Wash, dry, and cut up four cups of strawberries (or other fruit of your choice such as peaches, bananas, or raspberries). Place in a food processor or blender.
Puree the fruit until completely smooth, about 30 seconds.
Slowly pour the pureed fruit onto the prepared pan. Use the back of a spoon or spatula to spread it out evenly. Carefully slide the pan into the oven and bake for eight hours (or six to seven hours if your oven is at a slightly higher temperature).
Remove the pan once the fruit is set and still slightly tacky. Be careful not to overcook, as you'll end up with fruit chips instead of fruit leather. Once the fruit has cooled to room temperature, slowly peel it off the mat or parchment paper. Lay it on a cutting board and use a knife to cut out 12 portions; store in an airtight container.
Depending on the cost of the strawberries, each fruit leather averages around 40 cents to make.
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 84.7mg||2 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.1g|
|Protein 0.4g||1 %|
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Calories per serving: 18
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