Ingredients
• 500g Ravifruit apple purée (weigh)
• 20g Sosa Inulin
• 2g Tara

Preparation:
Mix 250g of the purée with the inulin and Tara. Bring to the boil. Mix the rest of the purée and blend. Spread over non-stick paper and freeze. Cut slices 2cm wide and 10cm long and store frozen.

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