FRUIT LEATHER ROLL-UPS
Provided by Food Network Kitchen
Time 3h45m
Number Of Ingredients 3
Steps:
- Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
- Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
- Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
- Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
- Plum: 5 medium, unpeeled, chopped
- Peach or nectarine: 5 medium, unpeeled, chopped
- Apple: 3 large (Gala or Granny Smith), peeled and chopped
- Strawberry: 4 cups, hulled and chopped
- Raspberry: 5 cups
- Grape: 3 1/2 cups (preferably Concord), seeded if necessary
- Banana: 5 medium, peeled
- Mango: 2 large, peeled and chopped
- Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
- Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
- Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
- Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper
FRUIT ROLL-UP
I have never made these the same twice so use this as a guide. My kids can't enough of these and prefer these over store bought fruit roll-ups. Great for packed lunches.
Provided by ksilvan
Categories Lunch/Snacks
Time 8h4m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Mix applesauce and Jell-O.
- Spread in food dehydrator, or a fruit leather tray, or a plastic wrapped tray.
- Dry by your dehydrator's manufacturer's instructions, until no wet spots are left.
- I have used all sorts of fruit puree not just apple sauce.
- Use your favorite flavor of Jell-O.
Nutrition Facts : Calories 228.8, Fat 0.5, SaturatedFat 0.1, Sodium 365.4, Carbohydrate 53.8, Fiber 3, Protein 6.4
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- Preheat oven to 140 degrees (or as low as your oven will go). Line a rimmed half-size sheet pan with parchment paper or a silicone mat. You can use a larger pan, but your mixture will not cover the full sheet pan.
- In a food processor or blender, puree the fruit with the sweetener and lemon juice until perfectly smooth.
- Pour pureed fruit onto the prepared pan and use an offset spatula to evenly spread the fruit out so that it is about 1/4 inch thickness. Be sure to spread your fruit mixture thin, but without any holes.
- Place in oven and bake for 4-6 hours, until set and no longer sticky to the touch. It can take up to 8 hours to cook these fruit roll-ups if your fruit has high moisture content and your oven is set at 150 degrees. I have only ever had to bake my fruit roll-ups for 5 hours. But you may need longer. Check every 30 minutes and remove from oven when no longer sticky to the touch.
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- Spread: Pour into a pan lined with plastic wrap or parchment paper then spread out ⅛ to ¼ inch thick.
- Dehydrate: Dehydrate in oven at 140 to 170 degrees F (or as low as oven will go) for 4 to 6 hours, or until the middle is not longer tacky.
- Cool: Allow to cool, then remove from sheet. With clean scissors, trim off edges then cut into 1 inch wide strips. Wrap with strips of parchment or tissue paper, then use tape or string to seal.
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