My daughter loves the Betty Crocker Fruit roll ups, but I rarely buy them, because I don’t think they contain much actual fruit (some are what I call Smurf blue…) and they have way too much sugar and preservatives. To get her to stop being mad at me for not buying the junky treat, I promised I would make homemade roll ups.
Well it was a fun experiment, using a recipe from Quebec’s Coup de Pouce magazine, and it turned out very well. While they don’t taste as junky as she would like due to her very sweet tooth, she admitted that these roll ups were delicious and much healthier for her and her teeth!
The beauty of these snacks is that although they take a while to prepare, they last up to 2 weeks so you make a big batch and only end up making these twice a month! You can vary the fruit according to the season and even flavor these with chocolate or top with nuts! For the first batch, I kept them nice and simple, with my daughter’s favorite flavor: strawberry. Hope you will also try this delicious and healthy homemade treat!
You begin with beautiful strawberries, organic if possible.
You sweeten the strawberries with a bit of sugar, and add lemon juice.
Puree the strawberries until smooth for a few minutes.
In this step, you bring the mixture to a boil and keep stirring for about 20-25 minutes, or until the mixture has thickened and reduced in volume. Make sure you keep stirring to prevent burning the puree. Once reduced, you can add a dash of vanilla extract for added flavor.
Spread the reduced mixture onto a buttered cookie sheet to which you add parchment paper. This will be your fruit roll up wrapper. Bake in the oven at 200 F till the puree is dry but still sticky, It takes about 2 hours 45 minutes.
Your fruit leather is now ready to be sliced and rolled!
- 1 lb strawberries (one large container)
- ¾ cup sugar
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla
- Cover a cookie sheet with butter, and cover with parchment paper. Add an extra inch of paper to seal the roll ups once cooked.
- Preheat oven to 200 F.
- In a food processor, puree the strawberries, sugar and lemon mixture.
- In a medium saucepan, bring the strawberry mixture to a boil and keep stirring for about 20-25 minutes, or until the mixture has thickened and reduced in volume. Make sure you keep stirring to prevent burning the puree.
- Once reduced, add a dash of vanilla extract for added flavor.
- Spread the reduced mixture onto the prepared cookie sheet. This will be your fruit roll up wrapper.
- Bake the strawberry mixture for 2h45 minutes, or until the texture is dry but still sticky to the touch (test with a back of a spoon). Cool on a rack.
- Using a sharp knife, divide the fruit leather into 15 strips and roll using the parchment paper.