Fruit Rolls


4 to 6 servings
1 pound strawberries, hulled and quarteredstrawberries1
1 tablespoon agaveagave nectar1
1 tablespoon fresh lemon juice (from ½ small lemon)lemon juice1


Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.

Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.

Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.

Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.

Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.

cook's notes

The roll-ups can be made using other fruit such as raspberries and peaches. To use frozen fruit, thaw and drain off any thawing juices before blending.
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