Strawberry Fruit Roll Ups
Fruit roll ups are a great way to feel like your eating sweets without actually eating gummy bears. They're great snacks whatever your age and make great lunchbox additions. I originally made these for my son as an after school treat...unfortunately I had eaten them all before he got home...whoops!
The best part about these fruit roll ups is that whilst they masquerade as sugar filled sweets, they're actually pure concentrated fruit. They're packed full of nutrients and of course are 1 of your 5 a day.
.As the fruit roll ups are made by dehydrating fruit they should have a long shelf life when kept in an air tight container. If fruit has been properly dehydrated it should last several months, except these are so yummy that they're always eaten within a day or two of being made in my house, even when I batch make them!
You don't need a dehydrator for this recipe, the lowest temperature on your oven will work just as well. don't be tempted to up the temperature as this could result in burnt fruit. You can experiment with thickness and find your preference, if you want it thicker and chewier than spread your jammy mixture around 1cm thick but if you want it thin and tough like jerky like me then spread your mixture around 0.5cm thick.
I'll be posting several variations of these fruit roll ups in time for summer, so if you enjoy them as much as me then keep an eye out for things to come!
27kcal per roll up or 135kcal per batch.
♥ 450g Strawberries
♥ 1 teaspoon lemon juice
♥ 1 teaspoon sweetener (optional)
1. Blend strawberries. If your blender is as small as mine you may want to do this in two lots. Make sure there are no more lumps. If you want to strain the seeds, do so now.
2. Transfer blended strawberries to a saucepan and heat on high stirring constantly, you don't want any to stick to the bottom of the pan or round the sides as these bits will over cook. once your your strawberries have thickened to the point where they are jammy and can be pushed aside to reveal the bottom of the pan for a few seconds.
3. Line a baking tray with baking paper and spread your jam thinly and evenly over the paper referring to thickness guides above, if your jam is so thin you can see through to the paper then it will be too thin.
4. Bake on 70°C or as low as your oven will go for 3-4 hours. When it is done you should be able to touch it without it feeling excessively sticky.
5. Remove from the oven and cut into strips with scissors, leave about an inch of paper either end of your strips and roll.
6. Store in an air tight container.