Fructose

lended with 3 cups of puree adds taste variety. Peaches and pears need no sweetening; however,
you can add 1 tablespoon of lemon juice and 1/2 teaspoon of cinnamon for every 3 cups if variety
is desired.
Variety is the Main Spice of Life.
Wild strawberry leather makes delicious nibbling and can be melted for a glaze to use on tarts.
Use 2 pounds of strawberries, hulled, and 1/2 cup honey. In a saucepan, simmer the berries and
honey if necessary over low heat, stirring and mashing the fruit as it cooks until it is as thick as you
can get it. Spread on a flat dish and place in the sun to dry. Cut into squares and store in glass jars.
Or, roll it like a jelly roll, then slice and store in glass jars.
To produce a paper-thin leather, lightly oil a cookie sheet, or cover it with a layer of foil or waxed
food wrap. Spread puree 1/4 inch thick, smoothing with a spoon, if necessary, to cover evenly.
Place in a 120 to 150 degree oven, leaving the door slightly ajar for steam to escape. Two cookie
sheets can be put in the oven at the same time to utilize oven heat more efficiently.
If you prefer not to use the oven, spread the fruit blend on cookie sheets and dry outdoors in
the sun. The amount of time it will take to dry will depend on the thickness of the puree and the
outdoor temperature. If the sun is hot (and the temperature 80 degrees or more), drying will take
approximately 8 to 10 hours. If the weather is cool and puree quite thick, it may take a week or
two. Do not leave the puree outdoors overnight.
When the leather has hardened, ease the edge up. Peel off easily. Roll into a scroll, or into jelly-roll
shape and place in a cloth or paper bag to continue drying for several days. The finished product,
which should still be pliable like leather, can be stored in tightly closed glass jars, but make sure
the rolls are completely dry. If they are not, the leather will mold. If the leather has dried to the
brittle stage, you can soften it by placing a piece of apple in the jar for 2 or 3 days. This will give it
some moisture.
Use any fruits you wish.
Dr. Desi’s Carrot (Fruit and Vegetable) Cake Recipe
(Makes 1 double-layer 9-inch square cake)
• 2 1/2 cups thinly sliced carrots ( add some raisins, crushed dried fruits, bananas, zucchini strips
or what you wish for variety)
• 2 1/2 cups 100% apple juice concentrate no added sugar (you may use slightly less)
• 1 1/2 cups raisins
• Vegetable Spray/Shortening
• 2 cups whole-wheat flour
• 1/2 cup vegetable oil (sunflower is my favorite with lots of vitamin E)
• 2 whole eggs
• 4 egg whites
• 1 tablespoon vanilla extract
• 3/4 cup unsweetened (no sugar) applesauce
• 1/2 cup wheat germ
• 2 Tbsp low sodium baking powder
• 1 Tbsp ground cinnamon
Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the
paper with vegetable spray/shortening.
1. Combine the carrots (and others) with 1 cup plus 2 tablespoons of the juice concentrate in a
medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20
mins. Puree in a blender of food processor until smooth.
3. Add the raisins and process until finely chopped. Let mixture cool.
4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1
1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed.
Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the
pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese
Frosting
Desi’s Apple Spice Cake
As with any "non/traditional" cake, the batter for this cake will not seem "right".
• 1/2 cup molasses
• 1 cup applesauce
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1-3/4 cup flour
• 1 tsp ginger
Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake
in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45
minutes, or until it tests done.
**The batter may be a bit dry and you may need to add more applesauce or a bit of water. Try
adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**
We have added a bit of pure cocoa (2 tablespoons) to make a chocolate flavor.
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