Fruit and Yogurt Roll-Ups


3 cups Applesauce
3 cups Strawberries or
2 cups Bananas
2 cups Applesauce
2 cups Applesauce
1 cup Ground pecans
1 tablespoon Maple extract
1/4 cup Sherry (optional)
1 1/2 cups Applesauce
1 small Apple peeled cored and chopped
2 teaspoons Dried orange, ground
1 1/2 teaspoons Vanilla
4 Apples peeled cored and chopped
3/4 cup Pecans ground
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
6 Ripe bananas, peeled and cut into pieces
1 Orange peeled and quartered
6 Ripe bananas peeled and cut into pieces
1/2 cup Plain yogurt
2 tablespoons Honey
1 can (20-oz) unsweetened pineapple chunks or rings
1 cup Coconut
1 quart Strawberries, washed and cored
1/2 Lime, peeled and quartered
2 teaspoons Honey
1 dsh Rum extract (optional)
6 cups Apples peeled cored and chopped
1 1/2 cups Ground walnuts
1 cup Plain vanilla yogurt
2 Lemon wedges peeled
2 tablespoons Honey (add to spagetti sauce for a fresh
1/4 cup Peanuts
2 tablespoons Honey
1 quart Flavored yogurt or plain yogurt and pur


1 Qt Strawberries washed and cored1/2 c Slivered toasted almonds1 pk (8-oz) cream cheese
In a blender mix all ingredients untill pureed. Pour onto solid sheets; dry at 135 for 4 to 8 hours, or untill leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and in a dark, dry, cool place. They will keep from 1 month to 1 year.





4.0 servings


Tuesday, December 1, 2009 - 1:04am



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