Prep Time: 30 to 60 minutes

Drying Temp: 145° to 155°F

Drying Time: 4 to 8 hours

Yield 8 servings

INGREDIENTS:

6 medium peaches (1^1/2 to 2 pounds), or 6 cups frozen peach slices, or 4 cups drained canned peaches

1 cup fresh raspberries

1 to 2 tablespoons brown sugar (optional)

1 cup plain yogurt (nonfat or 1-percent or 2-percent low-fat)

PROCEDURE:

1. Wash the peaches, peel if desired, halve, remove the pits, cut into chunks, and preheat for browning; see Steam Blanching or Acidulating

2. Blend the peaches into a smooth puree. Place in a bowl. In the same time blend the raspberries with the brown sugar to taste (if using) into a smooth puree. Whisk the yogurt until smooth and pourable.

3. Spread the peach puree evenly on lined drying trays to 1/4 to 3/8 inch thick. Drizzle with the raspberry puree and then with the yogurt.

4. Dry the leather until firm but pliable, at 145° to 155°F for 4 to 8 hours. Press lightly in several places to check for soft or sticky spots and continue drying if needed.

5. Turn off the dehydrator and peel the leather from the liner while still warm. When almost cool, cut the leather and roll each portion in a piece of parchment or wax paper.

STORAGE:

Up to 3 months, wrapped, in an airtight container in a cool, dry place.