This is How you Roll! DIY fruit strips
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.