(NewsUSA) – Crunch, munch, dip, dunk, sip and savor. We are a nation of snack fanatics!
In fact, in a national survey among moms conducted by California Raisins, half said their kids enjoy at least one to two snacks each day, with another 44 percent indicating snacks are the norm for their kids three to four times each day. Among those surveyed, the go/no-go on what snacks make it into the cart boils down to if they consider it healthy and the ultimate test: a thumbs up or down from their child.
California Raisins are a great choice for that sought-after intersection of healthy snacking and happy kids. Naturally dried-by-the-sun, this fat-free, no-sugar-added versatile fruit adds a delicious burst of sweetness on its own or as an addition to favorite snacks.
“As a busy full-time working mom of three young kids, I’m always looking for convenient and healthy snacks for my children,” said Laura Fuentes, California Raisin Blogger Ambassador and founder of Momables, a company dedicated to helping parents create healthy school lunches. “California Raisins are a great choice for wholesome, on-the-go snacking, and I make them a key ingredient in many of my homemade baked goods.”
Raisins are a great value, too. They’re ranked as the most economical dried fruit by the U.S. Department of Agriculture.
Get your family on board the snacking wave by introducing wholesome and fun-to-make recipes like California Raisin Cinnamon Fruit Roll Ups. Check out loveyourraisins.com for this recipe and hundreds more.
CALIFORNIA RAISIN CINNAMON FRUIT ROLL UPS
Courtesy: Laura Fuentes, founder of Momables
Serves: 14-18 roll ups
2 cups natural or golden raisins
1 small pear, peeled and cut
2 cups water
3 teaspoons cinnamon
Bring 2 cups of water to boil.
Meantime, place raisins and diced pear inside a large bowl.
Once water boils, pour inside the bowl. With a fork, mix ingredients around, and wait 20 minutes for raisins to plump up.
Using a 1-cup measuring cup, remove 3/4 cup of liquid. Add cinnamon, and mix ingredients around.
Carefully pour cinnamon-plumped fruit and liquid inside a blender or food processor, and blend well until it becomes a paste or thick puree.
Preheat oven to 200 degrees F.
Pour half the mixture onto a parchment paper-lined cookie sheet. Spread it thinly on first sheet with the back of a spoon. You might need to add more to cover entire baking sheet. Less is more here. Pour remaining mixture onto a second sheet.
Bake in mid to lower parts of your oven for 2.5-3 hours. This is one recipe that is OK to open up the oven to check for doneness. After 2.5 hours, check every 15-20 minutes. You are looking for the fruit to peel away easily from the parchment, and has become dehydrated. Oven temperatures and cooking times will vary, so keep an eye on these after 2.5 hours.
When done, remove from oven and allow to cool. Using scissors, cut into 1-inch strips across your pan. It will be sticky. Roll them up and store in an airtight container for up to 2 weeks (if they last that long)!