Our children LOVE fruit roll ups and fruit snacks. You name it, they love it. But have you seen the cost of the natural and organic ones? Fruitabu generally costs over $4 for their 8 pack of fruit rollups. Clif Kidz costs .69 each. Annie’s Fruit snacks cost $2.99+
So making them can greatly, greatly reduce the cost of having to purchase them. I have found some great fruit roll up recipes, one that I would love to share with you!
Ingredients Needed:
2-3 cups pureed fruit–strawberries, blueberries, blackberries, raspberries (can combine these, or just use separately–organic fruit is okay to use).
1 cookie sheet
Parchment paper
Directions:
Cover cookie sheet with parchment paper. Puree fruit in food processor or blender. You will want to puree approximately 2 cups for a smaller cookie sheet, and 3 cups for a larger cookie sheet. With a spatula, spread the pureed fruit evenly over the cookie sheet.
Bake in a warm oven overnight for 6-7 hours or overnight. Do not overbake!! (I did the first time and the kids HATED it!)
Once it has cooked, peel fruit rollups away from the parchment paper and eat. If you want to store the fruit rollups, do not peel away from the parchment paper. Roll parchment paper and fruit lengthwise. Cut into two-inch strips and store in an airtight container for up to one week.
I was wondering what degree the oven has to be?
My oven has a “warm” setting which is about 170 degrees.
We do this outside during the summer. Sitting in the hot sun, it only takes a few hours, and they are perfect!
I am definitely going to make this! I love Amy’s suggestion of putting it out in the hot sun.
We tried putting it in the sun yesterday and it worked great–until the bees discovered them.
YUM! This sounds delicious. Have you ever used other fruits? Is it the same sorta process?
Yum! This sounds great! I have pureed fruit I no longer need for baby food (baby discovered finger foods) so I’ll have to try this.
This sounds great! Definitely a fun project but I’m not sure how much money it will save if I’m running my oven for 7 hours??? Might try the sun too like some have suggested. Thanks for the idea!
We’ve also added a little lemon juice to the puree. It seems to make them last a little longer if you’re storing them, and it keeps the color better.
Great idea! We tried that once and the kids thought it turned it too sour.
Since than I’ve omitted it.
So sitting it out in the sun for only about 3 hrs vs. oven for over 6??? How do you know if you’ve baked it too long?
The edges begin to brown, and the middle is no longer squishy or liquidy when touched . Hope that helps!