Strawberry Kisses Fruit Roll Ups

Instructions

1. Hull the strawberries and halve any that are bigger than a walnut. A large berry hides a pale, watery core, and the blender turns it into white streaks through the puree.
2. Split the vanilla pod and scrape the seeds into the yogurt first. Scraped straight into a jug of fruit they clump around the blades and end up in one corner of the sheet.
3. Blend the strawberries, yogurt, maple syrup and vanilla only until it is smooth. Yogurt keeps thinning the longer the motor runs, and a thin mixture slides to whichever corner of the tray sits lowest.
4. Pour it onto a non-stick mat and push it out with an offset spatula, leaving the outer edge a shade deeper than the centre. The rim meets the most air and would otherwise go brittle while the middle is still wet.
5. Dry it at 105 °F for 7 hours. The low setting is here for the dairy: run this hotter and the yogurt skins over while the fruit underneath stays wet.
6. It is ready when the face has gone matt and a finger pressed into the middle leaves no print and picks nothing up. A patch that still shines is a patch that is still wet.
7. Peel it off the mat while some warmth is left in it, lifting a corner with a flat blade. Cold dairy grips the mat and the sheet tears instead of releasing.
8. Cut or tear it into pieces, roll each in parchment paper, and jar them with a moisture absorber. With yogurt in the mix this is a two-week snack kept in the fridge, not a pantry one.