It’s a rainy day in here in Connecticut. It’s one of those days where you just want to hang out in the house and find something relaxing to do. It was a perfect day to pull out the big Excalibur Dehydrator that I have and make some blueberry fruit leather.
I originally bought the dehydrator to make venison jerky out of all the deer meat my husband gets during hunting season. However, it’s also a great machine for drying fruits and vegetables. I probably don’t use it as much as I should.
We have a friend in a neighboring town that has about 50 blueberry bushes in his yard of all different varieties. For some reason, this summer wasn’t that great for blueberries, but last year there was an bumper crop of berries. Blueberries can be frozen for up to two years, so I still have some frozen bags from the summer of 2009 in my freezer.
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I used about 4 cups to make a puree for blueberry fruit leather. Blueberries are fairly sweet on their own, so it’s not essential to add a sweetener when making a fruit leather out of them.
However, I like to sweeten them a little with stevia. I find that a liquid version like the NOW brand of Stevia Glycerite works well in this recipe. I suppose you could add Splenda or sugar alcohols as well, but I wanted to keep it simple and natural.
You can buy all natural fruit leathers in the grocery store or natural food store, but they are typically sweetened with apple juice or some other fruit sugar. The carbs are a bit high for me so I prefer using a zero carb sweetener like stevia in my homemade fruit leather.
- 4 cups blueberries, fresh or frozen
- ½ teaspoon stevia glycerite
- Place blueberries and stevia in food processor. Puree until it is smooth. Pour 1 1/2 to 2 cups of puree on to center of Teflex or plastic wrap covered food dehydrator trays. Spread puree out on tray. Since edges can dry faster, the puree should be spread about 1/8-inch thick at center and 1/4-inch thick at edges.
- Placed prepared trays into food dehydrator with the temperature set at 135 degrees F. Average drying time is 4 to 6 hours. When leather is dried, it will be a little shiny and non-sticky to the touch. Allow leather to cool and peel it from the tray. Cut into strips. Wrap strips in waxed paper and store in covered container.
Carbs per serving: about 6.7 g