Talk about déjà vu, these strawberry fruit roll-ups are the perfect recipe to post on #tbt. I can remember eating the sugary, foot long versions after school with my twin brother. The originals are filled with processed sugar and other ingredients I can’t even pronounce. Looking for a healthier version to give your kiddos this summer? Try making them at home like we did! Using just strawberries (or blueberries or blackberries!) and honey, you can serve your kids these treats knowing they aren’t made with processed ingredients.
These are a little tricky to make. They take lots of patience (not my best virtue). Here are some of my tips after failing a few times. :) Make sure the strawberry mixture is spread out to a thin layer on the parchment paper. If it’s too thick, it won’t solidify. Also, make sure to bake the mixture until it is no longer sticky. Even if it is somewhat sticky, it won’t peel off the parchment paper like the store bought fruit roll-ups.
Do you have any other #tbt recipes you’d like us to create in the Cal Giant kitchen? Sound off in the comments below!
2 lbs (about four cups) California Giant strawberries, stems removed, halved
4 – 6 tablespoons honey (more or less depending on your preferred sweetness)
Preheat oven to 200 degrees Fahrenheit.
In a large pan over low-medium heat, sauté strawberries and honey until berries begin to breakdown. Transfer mixture to a food processor and blend until smooth.
Line a rimmed baking sheet with parchment paper. Pour mixture onto baking sheet, using a rubber spatula to smooth into a thin layer.
Place baking sheet in oven for 4-6 hours, until mixture is dry, but not crisp. Let sit for at least four more hours (remember, patience is key!).
When you can peel the strawberry mixture off the parchment paper without it tearing, it’s ready! Cut parchment paper into strips and roll.
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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.