Raspberry Yogurt Fruit Leather

Clutching my Raspberry Yogurt Fruit Leather like…”add your caption via comments”. Road trips are honestly my chosen vacay. Total relaxation on my part AND not to mention the array of snacks, adventurous stops, questionable playlists, stunning locals – talkin’ about the wildlife here, and of course, dashboard leg stretches (can’t do that one in economy class). Exploring our beautiful province keeps me SO captivated I haven’t felt the need to jet off – just yet! Back to the fruit leather. I make this snack any time I know that I will want something sweet, tart, chewy, and easy?which happens to be on the daily.

Raspberry Yogurt Fruit Leather
4cups frozen organic raspberries; or 4&1/2-5cups fresh raspberries
2tbsp fresh lemon juice
1/3cup pure maple syrup or raw honey
3/4-1cup unsweetened coconut or other plant based yogurt
Add the raspberries, lemon juice, and maple syrup/honey to a pot and place over med./low heat. Stir periodically as raspberries begin to breakdown. Bring to boil and then reduce heat to low. Allow to simmer until the juices reduce and appears sauce-like in consistency – typically 20-30mins for me (gas stove).
Once stewed, remove from heat. Cool until room temperature and then use a handheld blender to puree the raspberries. Slowly add the yogurt and gently stir (don’t stir in the yogurt completely for that swirling effect). If you would like to remove the raspberries seeds, just strain the stewed raspberries after cooling and before adding the yogurt.
Also, if you just want to eat the stewed raspberries as is without dehydrating, please DO. I make stewed raspberries ALL the time just to keep on hand. I love them in soda water, on cereal, yogurt, pancakes…you name it! Just be sure to store any leftovers in an airtight container in the fridge. It should keep for at least a week.
Dehydrator…use nonstick sheets or parchment paper to prepare your dehydrator tray(s). Pour the stewed raspberry mixture over the prepared trays spreading out evenly until about 1/4inch thick (or a little less is fine too). Place the tray(s) into the dehydrator. Set the temperature to 135*F for about 8-12hrs or until leather appears/feels completely dry.
Oven…use silicone nonstick baking sheet liners or parchment paper to line your baking sheet(s). Pour the stewed raspberry mixture over prepared baking sheet spreading out evenly until about 1/4inch thick. Preheat your oven to 140*F (135*F is possible). Place baking sheet in and allow to ‘dehydrate’ for 8-12hrs.
*Remove from parchment paper while still slightly warm. Cut into desired pieces or strips. Store in plastic wrap or ziplock bag in fridge. Enjoy!

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