REAL-FRUIT ROLLS
As a parent, you object to food that comes in "Tropical Tie-Dye" flavor. But the grocery-aisle pleas are inevitable. Head them off by making real-fruit rolls that are like candy, only better.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Yield Makes 8
Number Of Ingredients 3
Steps:
- Puree berries or chopped stone fruit, sugar, and lemon juice. Cook in a saucepan over medium heat until thick, 30 to 35 minutes. Strain through a fine sieve onto a baking sheet lined with a nonstick baking mat; tilt to distribute. (Use a pan that isn't warped to prevent pooling.) Bake at 170 degrees until dehydrated, 2 1/2 to 3 hours. Let cool for 10 minutes. Cut into eight 4 1/2-by-5 1/2-inch rectangles. Roll in parchment. store at room temperature for up to 1 month -- or 2 seconds, depending on your kids' appetites.
FRUIT ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 7h20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.
- Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
- Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
- Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
- Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.
Nutrition Facts : Calories 52 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 1 grams, Sugar 10 grams
BARBARA'S FRUIT ROLL
A dear friend brought this delicious sliced fruit roll when I was very ill as a teenager. That was many years ago. I loved it so much and she graciously gave me the recipe. I have made it almost every Christmas since then. It is a bit easier to make today. Thanks to the "boxed crushed graham crackers" I no longer had to crush the graham crackers between layers of waxed paper with a rolling pin. It keeps well in the refrigerator for several weeks. It is also very nice for a New Years Celebration. Enjoy!!!
Provided by barbara943
Categories Dessert
Time 1h
Yield 6 rolls, 25 serving(s)
Number Of Ingredients 10
Steps:
- Melt marshmallows. (I use the microwave). In a large bowl, combine melted marshmallows, graham cracker crumbs, whipping cream, and brandy. Stir in coconut. Stir in fruit and chopped pecans, reserving ground pecans for later. You will need to mix with your hands. Mix well. Shape into 6 inch rolls. Roll in ground pecans. Wrap in waxed paper; slide into ziplock bags. Refrigerate. Rolls will keep in refrigerator for several weeks.
Nutrition Facts : Calories 515.2, Fat 30.9, SaturatedFat 13.2, Cholesterol 6.5, Sodium 215.5, Carbohydrate 60, Fiber 7.2, Sugar 34, Protein 6.1
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