1 package (12 ounces) frozen red raspberries, thawed
1/3 cup honey
1 teaspoon lemon juice
Preheat your oven to 170 degrees F. Line two baking pans with parchment paper. Combine the raspberries, honey and lemon juice in your blender and puree until smooth. Pour the raspberry mixture on both pans and smooth into a thin layer, less than 1/8-inch thick.
Bake for 3 hours or until the mixture is no longer wet, but still slightly tacky, rotating every hour and alternating levels. Cool the pans on wire racks to room temperature. Remove the fruit leather from the parchment paper and place on a cutting board. Cut, or tear, into chip-size pieces. Store with fresh pieces of parchment paper between the fruit leather layers in an airtight container.
Recipe Credit: Go Dairy Free