Blapple? BluApple? Appleberry?
Whatever I call them, Ben loves them for snacking at work, so I set about replenishing our stash of fruit rollups yesterday.
This time, I blended together a pint of blueberries canned in very light syrup and a quart of my homemade applesauce.
Applesauce is a good choice when making fruit leather, because the natural pectin in apples help make a stretchier more pliable finished product.
I spread the mixture out on parchment paper squares and dehydrated at 135 degrees. I probably should have taken them out after 8-10 hours, but I forgot them over night. But even being extra dried, only a few of the edges got brittle.
I think I'm going to invest in some of the reuasble non-stick sheets that excalibur carries to fit my dehydrator. It seems wasteful to be throwing so much parchment paper away every time I make fruit leather.