35
SWEET TREATS
Pineapple Leather Rolls-Ups
A healthy, sweet treat for everyone’s packed lunch.
Makes 5 roll-ups
3 cups cubed, fresh pineapple
1 teaspoon, fresh lemon juice
1 to 2 tablespoons honey, to taste (optional)
Nonstick cooking spray
1. Combine pineapple, lemon juice and honey (if using) in a blender or food
processor and blend/process until smooth.
2. Line the Baking/Drip Pan with parchment paper, leaving some overhang
around the sides, and spray with nonstick cooking spray. Pour the pineapple
mixture onto the parchment and using a rubber or offset spatula, spread
evenly over the entire surface area of the pan.
3. Put the pan in the upper position. Select Dehydrate and set the temperature
to 135°F for 12 hours, checking for dryness at 6 hours. The fruit leather is done
when it’s no longer sticky to touch and starts to pull off parchment easily.
4. When cool to touch, place wax paper over top and turn over on flat surface.
Carefully pull off parchment. Using sharp scissors, trim the wax paper, and
cut the leather into five 2-inch wide strips. Roll up each strip and seal with
fun tape or baking twine. Store at room temperature in an airtight container
up to a week.
Nutritional information per roll-up:
Calories 49 (2% from fat) • carb. 13g • pro. 0.5g • fat 0.1g • sat. fat 0g • chol. 0g
sod. 1mg • calc. 12.4mg • fiber 1.4g
Blueberry Crumble Bars
When you cannot decide between a cookie or a crumble, this dessert satisfies
both cravings.
Makes 12 bars
Nonstick cooking spray
Crust:
8 tablespoons (1 stick) unsalted butter, softened,
at room temperature
¼ cup packed light brown sugar
2 tablespoons granulated sugar
1¼ cups unbleached, all-purpose flour
¼ teaspoon kosher salt
Pinch ground cinnamon
Filling:
¼ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons tapioca starch
¼ teaspoon kosher salt
Pinch ground cinnamon
Pinch ground ginger
¼ teaspoon pure vanilla extract
4 cups fresh blueberries
Topping:
¾ cup unbleached, all-purpose flour
½ cup rolled oats (not quick cooking)
½ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter, cold and cubed
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line
with parchment paper; reserve.
2. Put the butter and sugars into the work bowl of a Cuisinart
®
food processor
fitted with the chopping blade. Process until creamy, stopping to scrape
To Next Page
Loading...
