Tag Archives: berries

Strawberry Fruit Leather for Little Mouths

Hi. How are you feeling today?  Are you feeling like this?

Strawberry Fruit Leather- Foodies Gone Real

We are feeling a bit more like this:

Strawberry Fruit Leather for Little Mouths - Foodies Gone Real

I L-O-V-E winter, but I’m seriously missing fresh fruit.  It can be tricky this time of year, especially on a budget, and in the northeast.  So, I’m going to introduce you to a crazy simple snack for which that my five-year-old’s mouth thanks me.  My mouth thanks me, too.

Meet strawberry fruit leather.

Strawberry Fruit Leather for Little Mouths - Foodies Gone Real

So if pleasing the little people in your house isn’t the ONLY reason for making this, here are some others:

  • 1/2 cup of fruit equals 1 serving of fruit.  Therefore, my cutting this up into 12 servings means you are giving your family one serving of fruit without it really feeling like a fruit. (My kids equate this to dessert!)
  • Berries are some of the highest fruits in antioxidants (source here).  Berries are considered by many to be some of the healthiest, bang-for-your-buck fruit (all the other vitamins and benefits of eating colors – see my post here), but in the dead of winter (especially where in a region that is winter for nearly 6 months), feeding a fresh berry habit can be expensive.  FROZEN fruit, on the other hand, much cheaper.
  • And if you’re not living in the tundra and berries are relatively cheap, this is an excellent preservation method.  When they go on sale and you want to make sure you can still eat the cheap berries when they aren’t so cheap, do this!
  • Convenience.  I will be first to admit that I give my kids snacks when running errands to keep good behavior.  They think they’re getting a treat, I know they’re getting a cheap fruit snack and a few more minutes of sanity in a public place.

So! Here’s how you do it:


  • Dehydrator, preferably one that is square and doesn’t have a cylinder in the middle. There may be a way to do this with the cylindrical type (custom cutting your parchment??) but I haven’t tried.
  • Parchment paper or a silicone sheet used for dehydrating/baking
  • Blender


  • 6 cups of thawed strawberries, with their juices
  • 1 tbl sweetener such as raw honey, maple syrup, coconut sugar, rapadura (*really only necessary if you’re using frozen as they tend to be more sour)
  • Dash of water (*if you use fresh berries instead of thawed frozen, you might need to add even more water to get your blender to blend, this will be an eye-ball-process)


  1. Dump your berries, berry juice, sweetener into the blender. Little by little (I would suggest a tablespoon at a time), add water to your mix in the blender until the mixture is like a super thick smoothie.  The amount of water needed will change depending on frozen versus fresh, the ability of your blender. What you’re looking for is the right consistency.
  2. Spread this mixture over one lined (parchment or silicone) dehydrator tray.  It’s going to be thick, and that’s ok. Do NOT spread this over two trays; if you want to trays, double the recipe!
  3. Dehydrate at 135* for about 6 hours.  You can tell it’s done if you can touch the middle and it’s not mushy, and if you start to pull up the sheet of dried fruit puree and it comes off in one piece (no mushy bits left on the parchment/silicone).
  4. If it’s not dry yet, put it back in for another couple of hours.  The actual time it takes to do this is going to depend on how much liquid you started off with.
  5. If you’re unable to hang around and test the doneness of this, or you’d like to do it overnight, go low and slow.  Do steps 1 & 2, then set your dehydrator to 110* and leave it in there for at least 10 hours.  You’ll still have to test the doneness as mentioned in step #4, but this may work better if you want to do it while sleeping or at work.
  6. Cut them up into twelve long strips, and bag them, or cut parchment papers to size and wrap with a rubber band.

Needless to say, they don’t last long in my house.  Remember that picture at the top of this post? Before I finished typing it looked more like this.

Strawberry Fruit Leather for Little Mouths - Foodies Gone Real


Guiltless Cheesecake (Gluten-Free, Egg-Free)

I was recently posed with a recipe challenge for a birthday: this person has allergies/issues with gluten, eggs, and chocolate… and I needed to figure out dessert.

For those that are gluten-free, you know the following statement to be true: gluten-free recipes are often higher in eggs than conventional as they often contain coconut flour.  Coconut flour is an incredibly dense flour and requires the revising of the whole recipe for it to work.  So, I had to find something that didn’t have eggs, which more than likely meant no coconut flour.

I found a great almond-flour based tart crust from Deliciously Organic, but couldn’t do the cocoa ingredient.  (Find the recipe here for her chocolate berry tart.)  I used her recipe just for the crust, and it DOES have coconut flour in it, but no eggs! I modified it slightly – I omitted the cocoa powder, substituted rapadura for coconut sugar, used salted butter and reduced the salt to 1/4 tsp.

It came out beautifully – I couldn’t say better things about her crust recipe!

Now … what to do on that filling!

Back in the day, I used to regularly make cheesecake. Full of white sugar, sweetened condensed milk (let’s not go there, ok?), etc.  Making a cheesecake filling that was egg-free and CLEAN, whole foods was tricky… but it can be done!

Here’s how it goes —


Deliciously Organic’s Tart Crust, prepared and cooled (or some other type of healthy crust!)

2 bars of organic cream cheese, softened to room temperature (I recommend this brand)

4 tablespoons of heavy cream

1 tablespoon of maple syrup


With a hand or stand mixer, whip the cream cheese on high speed until it starts to fluff look more like whipped cream.

Slowly add the heavy cream and maple syrup, with the mixer on medium speed.

Once the cream and syrup are completed incorporated, increase speed back to high.

The amount of time this takes will vary, but it needs to be whipped, not runny or stiff.  I let this go for nearly five minutes.  The consistency you’re looking for is something akin to conventional premade cake frosting.

Guiltless Cheesecake - Foodies Gone Real

Once its mixed and fluffy again, carefully plop spoonfuls onto the cooled crust.

Guiltless Cheesecake - Foodies Gone Real

With a rubber spatula or icing spatula, slowing and gently smooth cream cheese mixtzure over the tart.  *THIS IS IMPORTANT: You need to work slowly and doing this too fast or rough will cause the crust to rip or crumble.

Guiltless Cheesecake - Foodies Gone Real

Once smoothed over, put the cheesecake tart in your refrigerator for at least 4 hours, the longer the better.

Right before serving, top with fresh fruit. (Don’t do this too far in advance as the juice will run all over the cake, and make a mushy mess.)  The guest-of-honor loved it!

Guiltless Cheesecake - Foodies Gone Real

And enjoy! Guiltlessly!
(Yes. I know that’s not a word. But it works.)


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