0.0 – 0 reviews • Low-Fat
| Level: |
Easy |
| Total: |
3 hr 30 min |
| Prep: |
15 min |
| Inactive: |
45 min |
| Cook: |
2 hr 30 min |
| Level: |
Easy |
| Total: |
3 hr 30 min |
| Prep: |
15 min |
| Inactive: |
45 min |
| Cook: |
2 hr 30 min |
Ingredients
- 4 artichokes, chopped
- Nonstick cooking spray or unsalted butter, for greasing
- 1 pound 3/4 ounce hawthorn berries
- 8 ounces sugar
- 1 cinnamon stick
- Juice of 1 lime
Instructions
- Place the artichokes in a saucepan and cover with 4 1/4 cups water. Bring to a boil and boil until cooked, 10 minutes. Remove from the heat, and then let steep for 20 minutes. Strain into a bowl.
- Preheat the oven to 212 degrees F. Grease rimmed baking sheets.
- Place the artichoke infusion, hawthorn berries, sugar and cinnamon stick in a pan and bring to a boil. Reduce the heat and simmer gently until the mixture is soft, 15 to 20 minutes.
- Take out the cinnamon stick and blend in a liquidizer with the lime juice, then pour into the baking sheets to a thickness of about 1/3 inch.
- Dry in the oven for 2 to 3 hours. Check after 2 hours; you want it to be chewy, but not too tough. Let cool, then slice into bite-size pieces.
- Chew on a piece of fruit bar whenever you like.
- If high blood cholesterol is suspected, you must see a doctor. This recipe may be used in addition to, not as a substitute for, proper medical treatment.
- Keep in greaseproof paper in an airtight container in the refrigerator for up to 1 month.