Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 438 kcal | 124 kcal |
| Protein | 1.1 g | 0.3 g |
| Fat | 0.5 g | 0.2 g |
| saturated | 0 g | 0 g |
| Carbohydrate | 29.6 g | 8.4 g |
| sugars | 28 g | 7.9 g |
| Fibre | 2.7 g | 0.8 g |
| Sodium | 14 mg | 4 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.7 kg strawberries
- 6 1/2 cups yogurt (vanilla or greek yogurt is my recommendation)
- 6 1/2 tablespoons Maple Syrup
- 6 vanilla pods
Instructions
- Hull the strawberries and halve any that are bigger than a walnut. A large berry hides a pale, watery core, and the blender turns it into white streaks through the puree.
- Split the vanilla pod and scrape the seeds into the yoghurt first. Scraped straight into a jug of fruit they clump around the blades and end up in one corner of the sheet.
- Blend the strawberries, yoghurt, maple syrup and vanilla only until it is smooth. Yoghurt keeps thinning the longer the motor runs, and a thin mixture slides to whichever corner of the tray sits lowest.
- Pour it onto a non-stick mat and push it out with an offset spatula, leaving the outer edge a shade deeper than the centre. The rim meets the most air and would otherwise go brittle while the middle is still wet.
- Dry it at 40 °C for 7 hours. The low setting is here for the dairy: run this hotter and the yoghurt skins over while the fruit underneath stays wet.
- It is ready when the face has gone matt and a finger pressed into the middle leaves no print and picks nothing up. A patch that still shines is a patch that is still wet.
- Peel it off the mat while some warmth is left in it, lifting a corner with a flat blade. Cold dairy grips the mat and the sheet tears instead of releasing.
- Cut or tear it into pieces, roll each in baking paper, and jar them with a moisture absorber. With yoghurt in the mix this is a two-week snack kept in the fridge, not a pantry one.
