Our Lunch box idea swap and Giveaway is still going strong. Contest ends Saturday September 10th at 11:59pm PST, so be sure to get your ideas in on the contest page for a chance to win an Applegate prize package worth $40.00.
We’ve been making lots of these Foot Long Fruit Roll ups lately. After my son asked, “Why don’t you make all the stuff on your blog for us more often?” I realized that in an effort to come up with new ideas, I had gotten away from the tried and true recipes my sons love.
But my fruit roll up recipe calls for berries and with summer winding down and organic berry prices going up, I couldn’t bring myself to puree those beautiful baskets of berries and dry them into foot long strips. So I improvised and turned bags of frozen organic berries into trays of Foot Long Fruit Roll ups. Apparently, the kids like them even better so we scored in budget AND taste!
THE COMPARISON: Fruit by the Foot Strawberry vs. Out of the Box Food Frozen Berry Fruit Roll ups
(All ingredients followed by an * can be referenced at www.wikipedia.org by clicking on the ingredient)
FRUIT BY THE FOOT – STRAWBERRY by BETTY CROCKER
- pears from concentrate
- corn syrup*
- partially hydrogenated* cottonseed oil
- Contains 2 % or less of:
- citric acid
- acetylated mono* and diglycerides
- sodium citrate
- malic acid*
- xanthan gum*
- locust bean gum*
- vitamin c (ascorbic acid)
- potassium citrate*
- natural flavor
- color (yellow 5*, red 40*, blue 1*) – also see article: Do Food Dyes affect kids’ Behavior and other related articles under RELEVANT READS!!
**All listed product ingredients are taken from product’s package label. Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package for the most current information.
Out of the Box FoodSM Foot Long Frozen Berry Roll ups
SERVES: Makes 12, 2″ x 14″ roll ups
TIME: Prep- 10 min
Drying time – 4 1/2 – 6 1/2 hours w/convection oven OR 8-10 hours with standard oven (drying time depends on thickness of the puree)
SUPPLIES: blender, 2 12″x17″ jelly roll pans (cookie sheets w/ raised edges), parchment paper
- 2 10 oz packages organic frozen berries (blueberry, raspberry, blackberry, strawberry or combination)
- 1/4 C agave nectar
- butter for greasing
- cut parchment paper to fit and lay into jelly roll pans
- grease parchment with butter
- defrost berries and place in blender
- add agave nectar to berries and blend until well pureed
- divide mixture evenly between the two jelly roll pans and spread thin with a rubber spatula
- heat oven to 150 degrees (do not heat higher than this or you may cook the fruit as opposed to drying) If you have a convection oven, use this setting to speed up drying process.
- place jelly roll pans in 150 degree oven.
- when fruit is dry and no longer sticky to the touch (4 1/2-6 1/2 hours for convection oven or 8-12 hours standard oven – depending on the thickness of the puree), remove from oven and cut fruit with parchment still attached into 2″ strips. Roll each strip around a pencil and place in airtight container (if your kids don’t gobble them up first like mine did!)
*Drying Tip Time Saver: Prepare puree in the morning and refrigerate. While preparing dinner, pour puree onto prepared baking sheets and pop into oven after dinner. Turn the oven off before bed and leave the fruit roll ups until morning. They should be ready to pack in your kids lunch boxes.
Don’t miss your chance to enter the Applegate Farms Giveaway! Contest ends September 10th! Until next week…
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