6 medium fresh peaches (1-1/2 to 2 pounds) or 6 cups frozen peach slices or 4 cups canned peaches, drained
1 cup fresh raspberries
1 to 2 tablespoons brown sugar
1 cup plain yogurt (low fat or non fat)
Preheat a food dehydrator to 135°F.
In a blender process the peaches into a smooth puree. Place in a bowl.
In the same blender, process the raspberries with the brown sugar into a smooth puree.
In a small separate bowl, whisk the yogurt until smooth and pourable.
Spread the peach puree evenly to 1/4 to 3/8 inch thick, on two parchment paper lined drying trays. (You can use solid silicone trays that are specifically made for fruit leather or silicone mesh screens on top of the regular wire drying trays.)
Drizzle with the raspberry puree and then with the yogurt.
Use a knife or chopstick to swirl the raspberry puree and yogurt through the peach puree.
Dry the leather until firm but pliable, 8 to 9 hours. Press lightly in several places to check for soft or sticky spots and continue drying if needed.
Turn off the dehydrator and remove the drying trays. Immediately peel the entire leather from each liner. Then cut each leather into 1-1/2 to 2 inch wide strips, and roll each portion in a piece of parchment or wax paper.
Makes about 12 rollups.