Berry mango roll ups
Berry mango roll ups made at home using fresh fruit for school lunchboxes. A dried fruit snack that's healthy and stores well.
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Servings: 12
Calories: 13kcal
Ingredients
- 1 cup frozen raspberries
- ½ cup chopped strawberries
- ½ cup chopped mango
- 1 teaspoon sugar
- 1 teaspoon lemon juice
Instructions
- Pre-heat the oven to it's lowest fan-forced setting and line a baking tray with a silicone baking mat.
- In a blender, puree the fruit together then transfer it to a small saucepan.
- Add the sugar and lemon juice and simmer for 8-10 minutes, stirring every now and then.
- Spread the mixture onto the baking mat using an icing spatula and make sure that is is evenly spread and the same thickness all over.
- Bake for 4 hours, or until the fruit spread is a little bit sticky, but still firm to the touch.
- Take the tray out of the oven and allow it to cool slightly then transfer it to a sheel of baking paper.
- Use scissors to trim the edges then cut thick strips, roll them up and tie them with kitchen string.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.2mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
