Yogurt layered with raspberries and cereal is a healthy yet pretty breakfast. Breakfast Parfaits are great for camp mornings when you don’t want to cook.
Dehydrated yogurt is the perfect way to take this breakfast staple on camping trips. Removing the moisture makes it easily packable and light.
It takes a bit of effort, but no fancy equipment. All you need is a dehydrator, baking paper, and a container to store it afterwards. And, of course, your favourite yoghurt.
For extra flavor, choose a flavoured yoghurt, but make sure it is well mixed before dehydrating. For a more versatile yoghurt, choose plain.
1 (200g) tub yoghurt, plain or flavored
If using flavoured yoghurt, mix it well to distribute the ingredients.
Cut the baking paper to fit inside your dehydrator trays.
Place the baking paper on the tray and thinly spread the yoghurt over the paper. Place the trays in the dehydrator.
Set the dehydrator to its lowest temperature, around 35 degrees C (95 degrees F) and leave overnight, about 12 hours.
Remove the yoghurt from the trays and rip it into smaller pieces.
Place back on the baking paper and put the trays in the dehydrator. Set the temperature to the middle setting, about 55 degrees C (130 degrees F). Let dry for another 8 to 12 hours.
Once the yoghurt is completely dry and easily snaps in half, package them straight away or turn them into a powder using a clean spice grinder.
Reconstitute with water when ready to use.