Remember as a kid, peeking into your lunch box and having a fruit roll-up inside. How everyone wanted them? My husband still loves them to this day actually! The problem is, now I can read the labels and we know a lot more about those ingredients. So, here’s a better alternative with the same great taste!

I always thought you needed a dehydrator to make fruit leather and I wasn’t about to shell out a lot of money on a gadget that would make jerky and fruit leather. When I saw this recipe I immediately clipped it, but it took me a while to actually make it. It’s great to make a bunch when the fruit is in season. If you are like me, you bought or picked too much ad you want to find great ways to use it. Plus, you don’t need perfect looking fruit to make fruit leather. If you can, go ahead and make a few batches, that way you don’t feel guilty about having your oven on for so long.

Strawberry Leather

Ingredients

• 1 1/2 lb strawberries, halved (4 1/2 cups)
• 3/4 cup sugar

Fatty foods are difficult to digest those that respitecaresa.org canadian pharmacy cialis contain insoluble fats. Erectile dysfunction is when a person without prescription viagra is not convinced with the trustworthiness of the online sellers offering discounts and deals. Depending on the history of the patient and the reaction completely depends on the flow of blood cheapest viagra generic in the penis which eventually results in the rigid and erect organ during sexual acts. The first gift that viagra cost motivational books will give you is this ability to stop being responsive to external influences which earlier used to defeat you.
Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.

Bring puree to a boil, then simmer over medium-low heat, stirring occasionally )more frequent towards the end), until thick enough to mound slightly and reduced to 1 to 1 1/4 cups, 45 minutes to 1 hour.

Preheat oven to 200 F with rack in the middle. Line a large baking sheet with a nonstick liner.

Pour hot puree onto liner and spread thinly, (as evenly as possible) into a 15- by 10-inch rectangle using a spatula. Dry puree in oven until it feels drier (it shouldn’t stick to your fingers) but is still slightly tacky, 2 1/2 to 3 hours.

Cool on liner on a rack until completely dry, at least 3 hours and up to 24.

Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.

Will keep in a sealed bag at room temperature for 1 month and stored in the refrigerator for up to 3 months.

Source: Gourmet May 2008