When I was a kid, I loved fruit roll ups and fruit snacks. As I got older, I started to enjoy whole fruit even more. That’s why this recipe, for Strawberry Fruit Leather, is perfect for me and I think will be perfect for your family too. It combines a favorite childhood snack with the nutrition of fresh fruits. Plus, it is a great way to use up your extra produce as you can store the fruit leather in the refrigerator or freezer to make it last longer! This recipe uses strawberries, which are high in vitamin C and folate. However, you can use many other fresh fruits like apricots, peaches, plums, raspberries, apples, pears, or grapes. Don’t be afraid to mix and match flavors either, like mixed berry or strawberry banana. Besides being delicious, fruits also are natrually low in calories and rich in vitamins and minerals. In need of something to satisfy your sweet tooth? Try this healthy twist on a childhood treat.
Strawberry Fruit Leather
4 cups fresh strawberries, washed and hulled
1-3 Tbsp. of granulated sugar (if needed)
- Preheat your oven to 150°F. Line an 11 by 17 cookie sheet with with sturdy plastic wrap (that is microwave safe), or a silicon baking mat. Parchment paper can also be used.
- Place fruit in a food processor or blender. Puree the fruit until completely smooth, about 30 seconds.
- Taste the fruit. If needed, add sugar 1Tbsp at a time to desired level of sweetness. Pulse a few more times to stir in any added sugar.
- Slowly pour the pureed fruit onto the prepared pan. Use the back of a spoon or spatula to spread it out evenly, about 1/8 to 1/4 inch thickeness.
- Place baking sheet in the oven. If using plastic wrap, try to keep any plastic wrap from touching the sides of the oven or the racks and make sure that the plastic wrap hasn’t folded onto top of puree. Bake for 6-8 hours.
- Remove the pan once the fruit is set with a smooth surface and tacky, but not sticky. Once the fruit has cooled to room temperature, slowly peel it off the plasic wrap, mat, or parchment paper. Lay it on a cutting board and cut into 12 porptions. To store, roll it in plastic wrap, and put in an airtight container.
Yield: 12 servings
Per Serving*: Calories 20, Total Fat 0g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 0.5mg, Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 4g), Protein 0g, Vitamin A 0%, Vitamin C 50%, Calcium 0%, Iron 2%
*Nutritional values are an approximation. One tablespoon of sugar was used in the calculations. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Written by guest blogger Erica Boncher, dietetic intern from UW-Green Bay.