Suitable for: vegan or vegetarian diet (kids love them) Why these rock: Betty Crocker Strawberry Fruit Roll-ups contain: "Pears From Concentrate, Corn Syrup, Dried Corn Syrup, Sugar, Partially Hydrogenated Cottonseed Oil, Citric Acid, Sodium Citrate, Acetylated Mono and Diglycerides, Pectin, Malic Acid, Vitamin C (Ascorbic Acid), Natural Flavor, Color (Yellow 5&6, Red 40, Blue 1)." These homemade roll-ups are sooooo much better with none of the ick factor. Stuff you'll need: Juice of 1/4 of one organic lemon.

6 cups organic fruit - fresh or frozen.

2 tablespoons raw agave nectar OR organic honey - your choice.

Plus, save 1/4 cup of water from when you steam your fruit. NOTE: It's best to mix fruit flavors because using just one fruit flavor comes on very strong. The roll-ups pictured here are made with 1/2 cranberries and 1/2 strawberries, but you can use other stuff too. We've made mixed berry, mango and pineapple and some apricot ones and you can even mess with the lemon juice, switching it out with lime or tangerine or what have you. You can also add some leftover veggies like sweet potatoes with apples and berries or carrots. TO MAKE: Steam your fruit until very soft (about 10-15 minutes - veggies take longer).

Once berries or veggies are soft, put them in your blender or food processor, add the lemon juice, the agave and 1/4 cup of water. Blend up to a very fine puree.

Place parchment paper (I use chlorine-free parchment) on a large cookie sheet and lightly coat with organic olive oil – or another oil if you like.

Spread puree on your parchment paper VERY thinly. If you think it's thin enough, it's not - go thinner (about 1/4 inch thick). For example, the batch I made (shown below) is FAR too thick, which caused issues when I rolled them. Set your oven to 120 degrees, or the lowest setting available and place your pan in the oven for three hours. Leave the door a bit ajar. Once your mixture has dried you can cut it, roll it and eat it. OR you can cut cute shapes in the leather with stainless steel cookie cutters. Oh, you can tell the mixture is dry when it no longer looks sticky in the middle. The ends dry out first. As you can see above this batch rolled a bit thick. But they still tasted good. Store in an airtight container. The only downside of these is leaving the oven on for three hours! But, it's on low and it saves you having to buy a food dehydrator.

~ Jennifer



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