This is How you Roll! DIY fruit strips

Good Housekeeping (South Africa) - - CONTENTS -

Prepa­ra­tion Time 15 min­utes To­tal Time 1 hour 45 min­utes Makes 10 3 cups hulled straw­ber­ries, diced mango or black­ber­ries 2 tsp lemon juice ¼ cup su­gar 1. Pre­heat oven to 120°C. Line a bak­ing tray with bak­ing pa­per. 2. In a blender, purée fruit, lemon juice and su­gar un­til al­most smooth. With an off­set spat­ula, spread evenly onto the bak­ing tray into a rec­tan­gle roughly 25cm by 38cm in size. 3. Bake un­til no longer very sticky but still slightly tacky to the touch (1½ to 3 hours). Trans­fer bak­ing tray to a cool­ing rack and let the baked fruit cool for sev­eral hours or overnight to soften. 4. With kitchen shears, cut fruit (and bak­ing pa­per) into 4cm strips and roll up to store. The rolls can be stored at room tem­per­a­ture in an air­tight con­tainer for up to 1 week. EACH SERV­ING Straw­berry: each about 150kJ, 9g car­bo­hy­drate, 1g fi­bre; Mango: each about 170kJ, 10g car­bo­hy­drate, 1g fi­bre; Black­berry: each about 150kJ, 1g pro­tein, 9g car­bo­hy­drate, 2g fi­bre.

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