2 lbs peaches, peeled, pitted and pureed
3 cup sugar, or equivalent in Splenda
2 tbsp lemon juice
1 tbsp dried pepper flakes
Pour all ingredients into a saucepan or pot.
Over medium heat, stirring often, bring mixture to a boil.
Pour into thin layer into non-stick baking pans.
Place into oven on lowest heat.
When no longer wet to the touch, remove from oven and let cool.
Cut on a cutting board into 3-inch squares.
Roll up, if the rolls are still a little damp, they will stay together.
Roll each one in sugar and store in Ziploc baggies.
Omit peppers if desired.
Sugar: 169g
:
Calcium: 20mg
Calories: 676kcal
Carbohydrates: 173g
Fat: 1g
Fiber: 4g
Iron: 1mg
Potassium: 470mg
Protein: 2g
Saturated Fat: 1g
Sodium: 34mg
Vitamin A: 1332IU
Vitamin C: 18mg
