Cream of Wheat with Raspberries

Contributed By: John in Bibs

This recipe makes enough for 1 medium tray*

Directions:

1. Add milk and salt to a large pot, and bring to a boil, add your brown sugar to dissolve once milk is warm.
2. Once milk is boiling add cream of wheat slowly while stirring to avoid clumps.
3. Continue to cook, while stirring constantly until it is boiling and cook for an additional 2 ½ minutes. 
4. Line your tray and spread cream of wheat evenly across your tray.
5. Add raspberries to the top, then use your dividers set to the 10 portions and push into the trays. Cover with a lid, and freeze until solid.
6. Freeze Dry
7. Powder your Cream of Wheat and Raspberries before storing.
8. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

My cycle time was a little over 40 hours with extra dry time added. (Because of the seeds in Raspberries, I added quite a bit of extra dry time)

Rehydration:

3 Squares equals 1 serving, powdered and stored as single servings. Add ¾-1 C of water (¾ will be very thick, 1 Cup a little soupier), stir, let sit for 2 minutes, stir, let sit for an additional 2 minutes and then serve.

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.