Apple and Raspberry Fruit Leather

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Apple and Raspberry Fruit Leather
405 min.
8
50kcal

Suggestions


Are you looking for a delicious and healthy snack that’s perfect for any time of the day? Look no further than this delightful Apple and Raspberry Fruit Leather! This recipe is not only a treat for your taste buds but also caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. With just a few simple ingredients, you can create a chewy, flavorful snack that’s packed with the natural sweetness of apples and the tartness of fresh raspberries.

Imagine indulging in a homemade fruit leather that’s free from preservatives and artificial flavors, making it a guilt-free option for both kids and adults alike. The process may take a little time, but the end result is well worth the wait. As the fruit mixture slowly bakes in the oven, your kitchen will be filled with a mouthwatering aroma that will have everyone eagerly anticipating snack time.

Perfect for on-the-go munching, lunchbox surprises, or a healthy dessert, this fruit leather is not only easy to make but also a fun activity to do with family or friends. Plus, it’s a fantastic way to use up any extra apples or raspberries you may have on hand. So, roll up your sleeves and get ready to enjoy a homemade treat that’s as nutritious as it is delicious!

Ingredients

  • 0.3 cup granulated sugar 
  • 1.3 cups raspberries fresh
  • pinch salt fine
  • 1.3 cups apple sauce unsweetened

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • sieve
  • blender
  • spatula
  • kitchen scissors

Directions

  1. Heat the oven to 170°F and arrange a rack in the middle. Line a rimmed baking sheet with a silicone baking mat and place on a flat work surface; set aside.Set a fine-mesh strainer over a medium bowl; set aside.
  2. Place all of the ingredients in a blender and blend on high until you’ve got a very smooth purée, about 1 minute.
  3. Pour the mixture through the strainer into the bowl, and then scrape a rubber spatula against the inside surface of the strainer to push the purée through until only seeds remain.
  4. Remove the strainer and discard the seeds.
  5. Transfer the purée to a container with a spout or return it to the cleaned and dried blender pitcher.Slowly pour the purée onto the baking mat, tracing the inside of the colored border to create a rectangle. (If your baking mat has no border, leave a 1-inch border from the edge.)
  6. Pour the remaining purée within the borders of the rectangle in a zigzag pattern (do not pour it all into the middle of the baking mat). Using the rubber spatula, push the purée to cover any empty parts within the rectangle (the surface will not be even). Keeping the baking sheet on the work surface, grasp the edges of the sheet—pressing against the exposed border of the baking mat with your thumbs—and gently shake back and forth to even out the surface of the purée, rotating the baking sheet and shaking as necessary.
  7. Place in the oven and bake until the surface of the fruit leather is slightly sticky to the touch but, when pressed in several different places, a finger does not leave an indentation, about 6 to 7 hours.
  8. Remove the baking sheet from the oven, place on a wire rack, and let cool completely.Set aside a 16-inch-long sheet of waxed or parchment paper. Starting at one short edge of the cooled fruit leather, pull it up from the baking mat and transfer it to the paper. Using clean kitchen scissors, cut through the fruit leather and paper to form desired-sized strips, shapes, or pieces and roll up, paper and all (to prevent sticking). Store in an airtight container for up to 3 weeks.

Nutrition Facts

Calories50kcal
Protein2.23%
Fat3.1%
Carbs94.67%

Properties

Glycemic Index
12.01
Glycemic Load
4.64
Inflammation Score
-1
Nutrition Score
1.6882608766141%

Flavonoids

Cyanidin
9.15mg
Petunidin
0.06mg
Delphinidin
0.26mg
Malvidin
0.03mg
Pelargonidin
0.2mg
Peonidin
0.02mg
Catechin
0.53mg
Epigallocatechin
0.09mg
Epicatechin
2.77mg
Epigallocatechin 3-gallate
0.11mg
Kaempferol
0.01mg
Quercetin
0.97mg

Nutrients percent of daily need

Calories:50.47kcal
2.52%
Fat:0.19g
0.29%
Saturated Fat:0.01g
0.04%
Carbohydrates:12.91g
4.3%
Net Carbohydrates:11.19g
4.07%
Sugar:10.7g
11.89%
Cholesterol:0mg
0%
Sodium:5.87mg
0.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.3g
0.61%
Manganese:0.14mg
7.19%
Fiber:1.72g
6.88%
Vitamin C:5.62mg
6.81%
Potassium:58.54mg
1.67%
Vitamin K:1.75µg
1.67%
Vitamin E:0.23mg
1.57%
Copper:0.03mg
1.44%
Magnesium:5.54mg
1.39%
Folate:5.34µg
1.34%
Iron:0.23mg
1.27%
Vitamin B2:0.02mg
1.19%
Vitamin B1:0.02mg
1.09%
Vitamin B6:0.02mg
1.06%
Source:Chow