Okay, so why do other parents do this to us…..at soccer games, the “snack mom” delivered some fruit roll-ups. Most are pretty gross when you think of what’s in them. There are a few I like that have little sugar, real fruit and no corn syrup at all, but those are rare to find.
I saw this recipe in one of my magazines and thought I’d try it. It’s very easy to prepare, but just takes a long time in the oven on the low setting to dehydrate.
The kids loved them! And I was the “coolest mom ever” as my son put it.
- 2 cups berries (1 cup
strawberries, 1 cup blueberries)
- 1/4 cup sugar
- 1/2 tablespoon fresh lemon juice
Directions as in magazine:
- Puree berries, sugar, and lemon juice. Cook in a saucepan over medium heat until thick, 30 to 35 minutes.
Strain through a fine sieve onto a baking sheet lined with a nonstick baking mat; tilt to distribute. (Use a pan that isn’t warped to prevent pooling.) Bake at 170 degrees until dehydrated, 2 1/2 to 3 hours. Let cool for 10 minutes. Cut into eight 4 1/2-by-5 1/2-inch rectangles. Roll in parchment. store at room temperature for up to 1 month — or 2 seconds, depending on your kids’ appetites.
Just an FYI, I did not strain with a sieve because I like to taste the seediness of the real berries. And I just put directly on a baking sheet. I ended up leaving in the oven much longer to dehydrate, about 4 hours at 170. Maybe, that’s just my oven though.
So after seeing this recipe in my Whole Living magazine, I thought I had to try it. I found some ripening avocados in my fridge so made the plunge to have my very sensitive and appreciative pallet for chocolate be affected by avocados! Yes, I said it, made it and lived to tell about it.
I made chocolate pudding with avocados! Lord have mercy. My kids were the taste testers because there is no one more brutally honest when it comes to food than these two. They would give Tom Colicchio (from Top Chef) a run for his pastry.
- 3 avocados
- 6 tablespoons cocoa powder
- 1/4 cup raw honey
- 1 teaspoon pure vanilla extract
- Sea salt
- Puree avocados, cocoa powder, honey, and vanilla in a food processor until smooth. Sprinkle pudding with salt before serving.
Well, it was a hit surprisingly! But I have to tell that I did add a secret ingredient…………….some sprinkes from Trader Joe’s Sugar Chocolate Coffee Bean Grinder! The best.
It’s a small military world and normally paths will cross, criss-cross and re-cross, especially in the same branch of service. So we had some military friends get stationed here in California.
We had dinner together and I did a Mexican night with Shrimp Ceviche.
The main course was Chilaquiles (no picture…I can’t believe I forgot…it looked so good that we just dug in).
And for dessert….Empanadas. Berries such as blueberries and strawberries are so fresh here and in season that I couldn’t resist…served warm with ice-cream…delicioso!!!! If I do say so myself. Everything was a hit with our guests.
A few things I have learned about being a military spouse is 1) Have lots of formal gowns for events (good thing about moving so often…I get to use the same ones over and over 2) Have a good memory for names and 3) Know how to make some good meals.