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This&nbsp;Strawberry Fruit Leather&nbsp;couldn't be any easier to make and it's the perfect use for summer strawberries!&nbsp;    This recipe is made in a countertop dehydrator. If...

Strawberry Fruit Leather - Dehydrator Method

strawberries

honey

1. Remove the stems from the strawberries and place them in a blender. Drizzle a bit of honey or agave if you want to sweeten them up a bit. This is optional, and if your berries are very sweet, you can skip additional sweetener. Blend until smooth. 

2. Pour the strawberry puree onto a dehydrator sheet. Use a spoon or spatula to spread the mixture in a completely even layer. You don't want the mixture to be too thin or too thick - this is where the experimenting comes in to play! 

3. Place the sheets in the dehydrator set to 135F degrees for 3-4 hours, until the fruit leather is dry to the touch, and no longer sticky. 

4. Cut the fruit leather into strips and roll up in parchment paper. Fruit leather can be stored at room temperature for a few months, although we never let ours sit around that long! 

Strawberry Fruit Leather is inexpensive and easy to make at home - so much better than store bought!  Subscribe to Weelicious: http://bit.ly/_Weelicious5  Find more Healthy Snack recipes:  https://www.youtube.com/playlist?list=PL756BA578DD3EA087  Get the Weelicious cookbooks for 300 recipes like this! http://weeliciousbook.com/  How did you like this video? Post a comment below and thanks for watching Weelicious!  Strawberry Fruit Leather written recipe:  http://weelicious.com/2010/06/21/strawberr-wee-fruit-leather/  Ingredients 3 Cups Strawberries 1 Tbsp honey  Preparation 1. Set the dehydrator to 135F.  2. Remove the stems from the strawberries and rinse.  3. Place the strawberries and honey in a blender and puree until smooth.  4. Pour the mixture onto the dehydrator sheet, and spread with the back of a spoon or spatula making sure that the mixture is completely even.  5. Dehydrate 3-4 hours, until the fruit leather is dry to the touch.   6. Cut with a knife or pizza cutter into strips or use scissors, keeping the paper on, and then roll the leather into “roll ups”.   Like us on Facebook: http://www.facebook.com/weelicious  Follow on Pinterest: http://pinterest.com/weelicious/  Follow on Twitter: http://twitter.com/weelicious  Check out our Website: http://weelicious.com/  And check out the Channel! http://www.youtube.com/user/jgswife  Video by Mike Ervin Music by Bethany Weber

Strawberry Fruit Leather - Healthy Snack Recipes - Weelicious

This is soul food that I've been eating since I was a child. I decided to upload this recipe because ever since I've moved to mainland Japan, it's been a great hit at parties and for our Sport's Day bentos. By the way, we call canned meat like Spam "pork" in Okinawa. You can buy a "Hormel Spam Musubi Maker" online on sites like Amazon, though these were of course made as onigiri rice balls originally. There's a version that uses an oil miso paste called "Andansu" too. Makes 2 rolls which are cut into 4 onigiri in total. (Recipe by Harmony Forest)

My Okinawan Grandma's Spam & Egg Onigiri (Rice Balls)

rice

Spam

Eggs, beaten

nori seaweed

Mayonnaise, optional

First, prepare the fillings. Cut the Spam into 4 slices. In Okinawa, there are may different brands of canned "pork" that are available like Tulip.

Fry the slices of Spam on both sides using a generous amount of oil.

After cooking the spam, cook thin "omelettes" (or more like crepes) using the remaining oil in the pan.  The salt from the Spam will season the egg so you won't need to add any salt.

I am using the "Homel Spam Musubi Maker" for this recipe. Place the musubi maker on top of the seaweed and add a thin layer of rice. 

It's a little difficult to shape the rice without the musubi maker, but you can still make it in a rice ball style: simply spread out rice across the center of the nori sheet, leaving plenty of space on each side to fold over at the end.

Next, place a layer of Spam and mayonnaise on top of the rice (without mayonnaise is ok too).

Add another layer of rice on top of everything and press down.

Remove the musubi maker mold, if using, then wrap the edges of the nori seaweed around the layers of rice and spam.

Mixing in some fresh ground pepper in the rice gives it a nice extra taste!

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