Homemade Fruit Roll Ups Sugar Free Recipes

Steps:

• 1. *NOTE* The time to bake/dehydrate Varies on your oven, you want it on the lowest temperature possible! the lowest my oven goes is 170 degrees. And took me about 4 hours, This will vary with the size of your pan, how thin/thick you spread it out. etc.....Remember, Its all WORTH IT! :)
• 2. Puree' the strawberries and honey until liquified.
• 3. On a full sheet pan,Lined with parchment paper. pour the mixture and spread AS THIN AS POSSIBLE, The thicker it is, the longer it will take to dry out. Make sure it is completely even and that their are no holes in it.
• 4. Place in your oven at the lowest temperature your oven goes. and bake for 3-6 hours, checking the top every hour. Once it is firm on the top, towards the middle, it is done (around 4 hours for me) set aside to cool for 1 hour
• 5. Slice length wise, from top to bottom, in thick strips (6-8 strips is normal) and roll towards you with the parchment attached
• 6. Unwrap and Enjoy! :)

Steps:

• Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
• Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
• Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
• Plum: 5 medium, unpeeled, chopped
• Peach or nectarine: 5 medium, unpeeled, chopped
• Apple: 3 large (Gala or Granny Smith), peeled and chopped
• Strawberry: 4 cups, hulled and chopped
• Raspberry: 5 cups
• Grape: 3 1/2 cups (preferably Concord), seeded if necessary
• Banana: 5 medium, peeled
• Mango: 2 large, peeled and chopped
• Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
• Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
• Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
• Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper