Fruit Rollups

Name: Fruit Rollups
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 15 serving(s)
Ingredients: 2 cups (250 g) frozen berries, thawed (such as raspberries, blueberries, blackberries or strawberries); 1 cup (250 ml) unsweetened applesauce; 2 tbsp sugar

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Preparation 10 min
Cooking 3 h
Servings 15

Featured in RICARDO Magazine Sheet Pan Everything

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 cups (250 g) frozen berries, thawed (such as raspberries, blueberries, blackberries or strawberries)
- 1 cup (250 ml) unsweetened applesauce
- 2 tbsp sugar

Preparation

- With the rack in the middle position, preheat the oven to 170°F (75°C). Line a sheet pan with a silicone mat (see note).
- In a blender, purée all of the ingredients until smooth. Strain through a sieve. Spread the mixture out evenly on the sheet pan using an offset spatula. Tap the sheet pan on the counter to help even out the mixture.
- Bake for 3 to 4 hours, opening the oven door twice during cooking to release steam, until the fruit paste is dry to the touch. Let cool.
- Using kitchen scissors, cut the fruit paste into 1-inch (2.5 cm) wide strips and roll up. The fruit rollups will keep for 1 month in an airtight container at room temperature.

Note from Ricardo

We prefer using a silicone mat rather than parchment paper for this recipe to encourage the water from the fruit to evaporate more quickly. It is important to use a straight-sided, non-warped sheet pan to ensure even cooking. If the sheet pan is warped, parts of the fruit paste will be overcooked while other parts will be undercooked. If your oven does not go as low as 170°F (75°C), you can cook this recipe at 200°F (95°C) and reduce the cooking time to between 2 1/2 and 3 hours.

Personal Note

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