My boy has so much fun making these! I found this on Pinterest and thought it would be cute and fun to make. I actually had most of the supplies, so that made it so much easier. Of course, when you find things on Pinterest nothing ever looks like the picture, but we still had a blast making them. It was a great project for a rainy day and as a bonus, they were able to eat it. That was their favorite part!
This is what we had:
Enjoying the goods!
With Easter right around the corner, I’ve been looking for healthy snacks to put in the boys Easter baskets. I try to limit their candy as much as possible, I was excited when I found this rainbow fruit roll-up recipe. I did a test run today, and the boys loved them!
- 8 oz. strawberries, rinsed, dried, trimmed, and halved
- 5 tsp. freshly squeezed lemon juice, divided
- 4 1/2 tsp. sugar, divided
- 6 oz. blueberries, rinsed and dried
- 6 oz. raspberries, rinsed and dried
- 6 oz. blackberries, rinsed and dried
- 2 medium, ripe champagne mangoes, peeled and chopped
- Preheat oven to 170°.
- Line three large rimmed baking sheets with parchment paper and lightly grease with cooking spray.
- In a food processor or blender, purée strawberries with 1 teaspoon lemon juice and 1 teaspoon sugar until smooth. Transfer to a bowl. Repeat process with blueberries, raspberries, and blackberries. (If desired, strain raspberries and blackberries and discard seeds.) Repeat again with mango, adding final teaspoon lemon juice and 1/2 teaspoon sugar.
- Carefully pour purées onto baking sheets next to each other, in horizontal lines, spreading thin (until almost transparent) with a spoon so all colors are an even thickness. Bake until dried out and no longer sticky, 3 to 4 hours.
- Using scissors or a sharp paring knife, cut leather into vertical strips and roll up.
TOTAL TIME: 3:15
I wait for the Lord, my whole being waits, and in his word, I put my hope.