Fruit Roll Ups...for Back to School!

Instructions

1. Preheat the oven to 150 degrees F. Line two baking sheets with parchment paper.
2. In a blender, puree all the ingredients until completely smooth and no chunks remain, about 2 minutes. Divide the mixture in 2 and pour onto the prepared baking sheets. Spread the mixture to an 1/8″ thick even layer. It is REALLY important to make sure the mix is all in one even layer. To help with this, I found topping the pan against the count a few times really helpful. Place in oven and bake for 6-8 hours, until center is not tacky anymore. Remove from oven and allow to cool before cutting.
3. Cut into strips and roll um up! Store in an airtight container for up to 2 weeks or freeze.
4. Preheat the oven to 150 degrees F. Line two baking sheets with parchment paper.
5. In a blender, puree the strawberries, 1 teaspoon lemon juice and 1 tablespoon honey until completely smooth and no chunks remain, about 2 minutes. Pour the mixture into a large measuring cup.
6. Add the blackberries, 1 teaspoon lemon juice and 1 tablespoon honey to the blender and puree until smooth, about 2 minutes.
7. Pour half of both the strawberry mix and the blackberry mix onto a pan. Create swirls while spreading the mixture out into an 1/8″ thick even layer. It is REALLY important to make sure the mix is all in one even layer. To help with this, I found topping the pan against the count a few times really helpful. Repeat with the other pan and remaining fruit mixtures. Place in oven and bake for 6-8 hours, until center is not tacky anymore. Remove from oven and allow to cool before cutting.
8. Cut into strips and roll um up! Store in an airtight container for up to 2 weeks or freeze.