Mock Dried Pineapple
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 56.0
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.7 g
- Protein: 0.8 g
View full nutritional breakdown of Mock Dried Pineapple calories by ingredient
Introduction
This sneaky swap for "real" dried pineapple is indiscernible from the real thing in baked goods, and lasts a long time in the pantry. Just when you thought you were all "zucchinied" out! This sneaky swap for "real" dried pineapple is indiscernible from the real thing in baked goods, and lasts a long time in the pantry. Just when you thought you were all "zucchinied" out!Number of Servings: 12
Ingredients
-
1 cup sugar (only about ¼ cup is absorbed)
4 cups pineapple juice (only about 1 cup is absorbed)
3 lbs zucchini, peeled and cubed
¼ cup cornstarch or arrowroot (optional)
Directions
Combine sugar and juice in a large pot and bring to a boil.
Add zucchini and turn down the heat to medium.
Cook, stirring occasionally, until the pieces become translucent, about 10-15 minutes.
Drain well (I used the leftover juice in zucchini bread) and spread onto greased dehydrator racks.
Dehydrate at 130ºF until firm and no longer sticky, about 20-24 hours.
Cool the pieces completely, then place the pieces in a bag or container with the cornstarch, and toss to coat.
Serving Size: Makes ~12 oz
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Add zucchini and turn down the heat to medium.
Cook, stirring occasionally, until the pieces become translucent, about 10-15 minutes.
Drain well (I used the leftover juice in zucchini bread) and spread onto greased dehydrator racks.
Dehydrate at 130ºF until firm and no longer sticky, about 20-24 hours.
Cool the pieces completely, then place the pieces in a bag or container with the cornstarch, and toss to coat.
Serving Size: Makes ~12 oz
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.