Very Berry Fruit Leather

Very Berry Fruit Leather
Very Berry Fruit Leather
Print Recipe
Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Very Berry Fruit Leather
Very Berry Fruit Leather
Print Recipe
Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Servings Prep Time
2-3 trays 10 minutes
Cook Time
4 hours, plus
Ingredients
  • 2 cups strawberries, hulled
  • 1 cup raspberries
  • 3/4 cup blueberries
  • 3/4 cup blackberries
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
Servings: trays
Instructions
  1. Preheat the oven to 170°. Combine all ingredients in a blender, and process until smooth.
  2. Prepare two 12x18-inch jellyroll pans with silicone baking mats. Divide the mixture between both pans. Use an offset spatula to create a very thin, smooth layer.
  3. Bake for four hours or until fruit leather is no longer sticky. Rotate pans between oven racks and turn 180° every hour until done.
  4. Transfer fruit leather to a cutting board, and slice into strips. Wrap in parchment paper or wax paper to store.
Recipe Notes

Recipe courtesy of www.bakedbyrachel.com

Share this Recipe

Crusty Parmesan-Herb Zucchini Bites

zucchini Parmesan bites
Crusty Parmesan-Herb Zucchini Bites
Print Recipe
zucchini Parmesan bites
Crusty Parmesan-Herb Zucchini Bites
Print Recipe
Ingredients
  • 4 medium, fresh zucchinis, sliced in half
  • 1/2 cup fresh Parmesan cheese, grated
  • 1-2 tbs fresh rosemary and thyme, minced
  • smudge of olive oil
  • salt and pepper to taste
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.
Share this Recipe

Vegetarian Spring Rolls

vegetarian spring rolls
Vegetarian Spring Rolls
Print Recipe
These chilled rolls make for a perfect snack or light lunch!
Servings Prep Time
4 25
Cook Time
20
Servings Prep Time
4 25
Cook Time
20
vegetarian spring rolls
Vegetarian Spring Rolls
Print Recipe
These chilled rolls make for a perfect snack or light lunch!
Servings Prep Time
4 25
Cook Time
20
Servings Prep Time
4 25
Cook Time
20
Ingredients
  • 2 large carrots, julienned
  • 2 tbs slivered green onions
  • 1/3 cup thinly-sliced napa cabbage
  • 1 tbs olive oil
  • 1 tbs minced fresh cilantro
  • 1/4 tsp ground black pepper
  • 1 package (3 ounces) dried bean thread noodles
  • 16 8-inch rice-paper rounds, softened*
  • 2 tsp slivered fresh basil or mint leaves
  • 1 tbs reduced-sodium soy sauce
  • 1 tsp dark sesame oil
Servings:
Instructions
  1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, and pepper; toss well. Marinate at room temperature for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside. Place 2 tablespoons of the noodles and vegetable mixture about 1-inch from the lower edge of each rice-paper round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides, and roll up tightly. Press to seal. Place on a plate and cover with plastic wrap. Refrigerate for 10 minutes. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.
Recipe Notes

*To soften: Fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. (Do not stack the rice papers or they will stick together.)

Share this Recipe