Cranberry Fruit Rollers Recipe By Tasty

Steps:

• Place strawberries and honey in a food processor or blender and puree into a thick, smooth sauce.
• Pour the sauce onto a baking tray lined with a silicone baking mat and smooth into a thin, even layer.
• Bake for 6 hours at 175ºF (80ºC), until entire surface is just dry to the touch.
• Once cool, turn the baking mat onto a cutting board and remove the silicone baking mat.
• Roll the fruit sheet and cut into 1-inch (2 cm) pieces.
• NOTE: If your fruit sheet comes out a bit too dry and you worry that rolling will cause it to crack, simply cover the surface with a few damp paper towels for a few minutes and try again. The moisture will rehydrate your fruit sheet just enough to be a flexible consistency.
• Enjoy!

Steps:

• Preheat the oven to 170°F (80°C). Line a baking sheet with parchment paper.
• In a food processor, combine the cranberries, lemon juice, lemon zest, and maple syrup. Process until smooth.
• Spread the puree on the prepared baking sheet into an 8x11-inch (20x28 cm) rectangle about ¹⁄₁₆ inch (1 mm) thick.
• Bake for 6 hours, or until no longer sticky to the touch. Let cool completely.
• Roll the fruit sheet in the parchment paper. Trim the ends, then slice crosswise into 1-inch (2 cm) pieces.
• Enjoy!

Steps:

• In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

Steps:

• Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours.

Steps:

• Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
• Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
• Serve with the chilled dip.
• Enjoy!

Steps:

• Preheat oven to 75˚C (165˚F) (or as low as your oven will go!)
• Chop the mango and squeeze into a glass.
• Blend the mango flesh until it forms a thick paste, a few bits are totally acceptable.
• Spread an even, thin layer of the fruit onto a baking tray lined with baking paper, smooth it out using a spatula or cake knife.
• Bake in the centre of an oven for 3.5 hours. The mango should be a tiny bit springy but not too juicy or too dry, the edges will probably dry out more than the centre.
• Take the baking paper out of the tray and cut off the super dry edges on each side.
• Roll up the mango, including the baking paper and cut into segments about 1.5 inches (4 cm) apart.
• Enjoy!