Strawberry Kiwi Cashew Yogurt
Makes 3 cups • Total Time:8 minutes • FODMAP rating: high
This is a great treat that offers protein, fiber and antioxidants. Add some powdered calcium and probiotics for an additional bang. This is a great low-sugar, dairy-free yogurt alternative that doubles as a snack and a sweet treat that’s filling all on its own.
Ingredients
2 cups frozen strawberries, slightly thawed
1-2 kiwis, peeled
1 cup raw cashews, preferably pre-soaked
1 cup or ½ block of silken or soft tofu
1 tablespoon lemon juice
1 to 2 teaspoons maple syrup, optional
1 teaspoon food-grade calcium carbonate, optional
1 probiotic capsule, optional
dashes of plant-based milk to thin, optional
Instructions
Soak cashews in water overnight or boil for 10 minutes to soften
Place the strawberries, kiwis, cashews, tofu, lemon juice and powders into a food processor or blender
Blend until very creamy and smooth, scraping down the sides and/or adding milk as needed and this can take up to five minutes to achieve the desired texture
Serve immediately or store in an airtight container and place in the freezer for a few hours for a slightly colder treat (color may alter). This snack doesn’t keep well so best to eat upon making it within the day.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use soaked sunflower seeds instead of cashews, though flavor may be altered
*FODMAP Swaps: Keep portions of yogurt under 1 cup due to silken tofu, cashews and strawberries and increase as tolerated
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