- Level: Easy
- Total: 6 hr 50 min
- Active: 20 min
- Yield: 1 to 3 sheets fruit leather
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 304
- Total Fat
- 13 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 9 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 66 mg
- Level: Easy
- Total: 6 hr 50 min
- Active: 20 min
- Yield: 1 to 3 sheets fruit leather
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 304
- Total Fat
- 13 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 9 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 66 mg
Ingredients
Grape, Basil and White Balsamic Leather:
Strawberry Balsamic Leather:
Guava Pink Peppercorn Leather:
Directions
- Preheat the oven to 170 degrees F. Line a baking sheet with a silicone mat and spray with nonstick cooking spray. Then choose one of the combinations below. If making all three, use three baking sheets and mats.
- For the grape, basil and white balsamic leather: Puree the grapes, white balsamic vinegar and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer.
- Place the baking sheet in the oven and cook until the grape mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan.
- For the strawberry balsamic leather: Puree the strawberries, balsamic and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer.
- Place the baking sheet in the oven and cook until the strawberry mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan.
- For the guava pink peppercorn leather: In a saucepot set over medium heat, add the guava paste, lemon juice and 1/4 to 1/2 cup water and whisk until loose and liquid. Fold in the pink peppercorns. Pour the puree onto the baking sheet and spread to form an even layer.
- Place in the oven and cook until the guava mixture becomes very dry, 6 to 6 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan.
