For this recipe, there will be 6 different flavors of yogurt: blueberry, strawberry, raspberry, mango, cranberry, fig, and vanilla.
In a small sauce pot, combine 1 cup of water, 4 tablespoons of sugar, and blueberries. Cook over low heat for approximated 30 minutes, stirring with a rubber spatula every 3-5 minutes. Be sure not to scorch or burn, if your heat is too high, adjust it to cook at a lower temperature. When blueberries begin to break down, remove from the heat and pour them and the remaining cooking liquid into a heat safe container and place uncovered in the refrigerator for 1 hour or until chilled. Repeat this process with the remainder of the fruits combining the mangos and the cranberries together in the same sauce pot.
Once the 5 different fruits are cooked and chilled, add 1-32oz container of Vanilla Chobani Greek Yogurt and the blueberries with cooking liquid to a blender or food processor. Puree until smooth. Do this for each of the 5 fruits and keep separate from each other.
Whisk together the remaining container of yogurt with ½ cup water and 4 tablespoons of sugar until combined. Set to the side.
Preheat convection oven to 175 degrees. Line a full size sheet pan with plastic film. Pour 1/2 of each of the six flavors of the fruit and yogurt combinations into the pan in columns, letting the different flavors of yogurt merge into each other. Use a rubber spatula to smooth to the edges. Repeat with additional pan.
Bake uncovered for 1 ½ hours. Remove from oven and let cool for 5 minutes. Peel plastic film from edges of pan then place an identical separate pan on top of the yogurt and flip the pan. Remove first pan used for cooking and expose the underside of the yogurt and remove plastic film. Cook for additional 1 ½ hours. Remove sheet of fruit and yogurt from the oven and let stand at room temperature for 1 hour. Once cooled, trim edges and cut into ribbons.
Makes 150 Yogurt & Fruit Ribbons.
Recipe by Taylor M., Flik Independent School Dining Chef