Preheat oven to 200 degrees and line a 9x13-inch pan with parchment paper.
Store these two-ingredient lunch snacks at room temperature for 3 days, or in the refrigerator for up to 5 days.
Servings and Ingredients
|2 c. strawberries, washed and stemmed
|1 tbsp. agave nectar
Things To Grab
- 9x13-inch baking pan
- Parchment paper
- Kitchen shears
- Airtight container for storage
In a blender, combine strawberries and agave nectar and blend until smooth. Pour into prepared pan and spread evenly.
Bake for 3 to 5 hours or until mixture feels dry to the touch and is no longer sticky. Let cool. If mixture is still sticky, let dry at room temperature over night.
- Remove fruit and paper from pan. Using a scissors, cut into 1-1/2-inch-wide strips. Leaving paper attached, roll up strips and store in an airtight container at room temperature for up to 3 days.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 5g
- Protein: 0g
Hy-Vee Seasons Back to School 2011