It takes a bit of time, but
the texture of the final product is worth it to me.
I've found that using soy yogurt with whole flours somehow improves
the texture of the final product.
The dehydrator slowly bakes the food so that
the texture of the final product is much more appealing than if you were to use a regular oven.
As a recipe, it's technically a bit of a disaster, but... I actually happened to like the taste and
texture of the final product, so I threw it on the site with some disclaimers.
My husband can not have a lot of sugar and I'm hoping to reduce it by half, but I'm not sure if it will effect
the texture of the final product?
The texture of the final product could be improved with the addition of gums / starches (agar, LBG / xanthan gum, arrowroot starch maybe even oatmeal or brown rice flour etc etc).
Honestly, I worry you wouldn't be able to get enough color out of the raspberry reduction without comprising
the texture of the final product.