This is pretty close to commercial yogurt in texture and tartness. I like to mix in some berries pureed with a little agave nectar, and sprinkle a little granola on top.
Adapted from “Living Cuisine” by Renee Underkoffler.
These are amazing, and so addictive! I usually double the recipe so they will last more than a few days.
Indulge’s recipe from GLiving.tv. Super yummo!
This recipe was adapted from one posted by FreedomB in the forums on www.raw-pleasure.com.au. She used blackberries, but I use any berry that is in season, or frozen berries if I am really desperate.
This can be served in bowls as pudding, used as a icing for a raw cake, as a filling in a prepared crust, or frozen as a sorbet.
PLEASE NOTE: I included this in the Kids category, but children under one year should not be served berries.
This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”.
I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks.
It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.