These convenient rolls are packed with natural fruit. Buy in-season local strawberries for the best flavour. Don't worry if the parchment paper wrinkles when spreading the mixture, the fruit leather will still bake evenly.
- Portion size 15 servings
- Credits : Canadian Living Magazine: June 2012
MethodIn food processor, process together strawberries, sugar and lemon juice until smooth. Pour into saucepan and bring to boil over medium heat, stirring constantly; boil, stirring constantly, until reduced to 1-1/4 cups, about 25 minutes.
Meanwhile, grease 15- x 10-inch (38 x 25 cm) rimmed baking sheet; line with parchment paper. Spread strawberry mixture evenly over paper right to edges, without leaving any bare spots.
Bake in 200°F (100°C) oven until dry yet still tacky when tested with back of spoon (not fingers), about 2-3/4 hours. Let cool on pan on rack.
Starting at long edge, roll up with paper. Using scissors, cut into 1-inch (2.5 cm) wide strips. (Make-ahead: Store in airtight container for up to 2 weeks.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 1 mg
- Sugars 11 g
- Protein trace
- Calories 49.0
- Total fat trace
- Potassium 46 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 12 g
- Iron 1.0
- Folate 2.0
- Vitamin C 20.0