After School Fruit Rolls Recipes
AFTER SCHOOL FRUIT ROLLS
In this twist on the classic peanut butter and banana sandwich, peanut butter is spread on flour tortillas, and then wrapped around a cinnamon and honey-sweetened mixture of bananas and raisins.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 13m
Yield 4
Number Of Ingredients 7
Steps:
- Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 62.7 g, Fat 25 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 5.1 g, Sodium 530.6 mg, Sugar 26.6 g
FRUIT ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 7h20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 52 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 1 grams, Sugar 10 grams
DRIED FRUIT ROLL-UPS
Make and share this Dried Fruit Roll-Ups recipe from Food.com.
Provided by Nancy Van Ess
Categories Lunch/Snacks
Time P1DT55m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- * For each cup of fruit you will need 1-1/2 tablespoons of sugar.
- Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil.
- Boil until candy thermometer reads 180 degrees.
- Cool slightly.
- Put into blender and mix until smooth.
- Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
- Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets.
- Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit. Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime). You can also bake in a 250-degree oven for about 4 hours.
- Put the fruit on a lightly greased cookie sheet or use foil to line tray.
- Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled.
- Ten cups of fruit will cover a 12 x 17-inch tray.
- - - - - - - - - - - - - - - - - - - Serving Ideas : Make dried fruit roll-ups the old-fashioned way.
Nutrition Facts : Calories 215.2, Fat 0.7, SaturatedFat 0.1, Carbohydrate 54.2, Fiber 3.6, Sugar 50.1, Protein 2.1
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