• Select fresh, ripe, yet firm fruit. Sort fruit according to size and ripeness to ensure even cooking during processing.
  • Wash fruit gently and thoroughly under cold running water. Or, wash in several changes of water, lifting fruit out of the water each time so dirt doesn’t settle on it/
  • Treat certain fruit (those that darken easily, such as apricots, peaches, and pears) with ascorbic acid color keeper during preparation. Follow package directions for the proportions of color keeper to water. Or, use a solution of 2 tablespoons salt and 2 tablespoons lemon juice per gallon of water. Drain fruit thoroughly.

Orange Souffle Recipe

Healthy Low Carb Diabetic Diet