Don’t you dare try and tell me that when you walk by that snack section at the grocery you don’t pause and long for a fruit roll up. Don’t say it. I know you would be lying, and I am all about keeping an open, honest, childish foundation to this blog. We can’t pretend to be mature and build this blog on a pillar of lies and empty carbs.
I know that you, just like me, miss the summer days of sticky fingers, red ringed lips and fruit roll up wrappers in your pockets. Once again here kids, we are avoiding pillars of lies and carbs.
Straight up now tell me, as an adult don’t you long for fruit roll ups, (whoa – oh – oh) or am I the only one? (dun-dun dundundun)
I know. It’s hard to hold it in. But the good news is – you can have them anytime you want. Without the preservatives.
Fruit “Roll Ups”
4 cups chopped fresh strawberries
1/2 cup sugar
Blend strawberries with sugar in a blender until smooth.
Then strain through a fine-mesh sieve into a sauce pan.
Bring to a simmer over medium-low heat, stirring occasionally, for about an hour until it has reduced and is thick.
Preheat oven to 200°F. Pour hot purée onto wax papered baking sheet. Cook for 3 hours, until it is dry to the touch.
And get excited.
So while you’re letting your fruit roll ups dry out in the oven, maybe you should hop on over to the Great Amuse Bouche Wedding Challenge, and vote for our amuse bouches for the wedding. You can win baked goods and my favorite cook book, plus you’d be helping me make a really important decision. So, yea.