Name: Blackberry Soy Milk Yogurt
Prep time: 5 min
Cook time: 14 h
Yield: 4 servings
Cuisine: Modern
Ingredients: 4 cups plain, sweetened soy milk; 3 tbsp plain, dairy-free yogurt ((soy, cashew, or almond)); 2 tsp vanilla extract; 1 pint fresh blackberries; 2 tbsp pistachios (roughly chopped); 4 tbsp honey

Blackberry Soy Milk Yogurt

By :Healthy Instant Pot Cookbook by Dana Angelo White

While commercially prepared yogurts are often filled with processed ingredients and preservatives, this delicious dairy-free breakfast contains only simple ingredients.

Course

Breakfast

Cuisine

Modern

Difficulty

Easy

Browse Category

Breakfast, Kid-Friendly, Seven Ingredients or Less

Duration

more than 2 hours

Diet

Vegan

Cooking Technique

Yogurt

Main Ingredient

Blackberries, Pistachios, Soy Milk

Prep Time

5 minutes

Cook Time

14 hours

Servings

4 servings

Ingredients

4 cups plain, sweetened soy milk
3 tbsp plain, dairy-free yogurt (soy, cashew, or almond)
2 tsp vanilla extract
1 pint fresh blackberries
2 tbsp pistachios roughly chopped
4 tbsp honey

Course

Breakfast

Cuisine

Modern

Difficulty

Easy

Browse Category

Breakfast, Kid-Friendly, Seven Ingredients or Less

Duration

more than 2 hours

Diet

Vegan

Cooking Technique

Yogurt

Main Ingredient

Blackberries, Pistachios, Soy Milk

Prep Time

5 minutes

Cook Time

14 hours

Servings

4 servings

Ingredients

4 cups plain, sweetened soy milk
3 tbsp plain, dairy-free yogurt (soy, cashew, or almond)
2 tsp vanilla extract
1 pint fresh blackberries
2 tbsp pistachios roughly chopped
4 tbsp honey

Instructions

Add the soy milk and yogurt to the inner pot. Stir well.
Cover and lock the lid, but leave the steam release handle in the venting position. Select Yogurt and set the cook time for 14 hours. When the cook time is complete, remove the lid and stir in the vanilla extract.
Allow the yogurt to cool slightly, and then transfer to a large, seal-able glass jar, and seal tightly. Place in the refrigerator to chill and thicken for a minimum of 4 hours.
To serve, transfer the chilled yogurt to serving bowls. Top each serving with 1/2 cup blackberries and 1-1/2 teaspoons pistachios, and then drizzle 1 tablespoon honey over top. Store in the refrigerator for up to 5 days.

Healthy Instant Pot Cookbook by Dana Angelo White

Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She is a Sports Dietition and Clinical Professor at Quinnipiac University, specializing in culinary nutrition, recipe development and sports nutrition. She is the author of First Bites: Superfoods for Babies and Toddlers, a nutrition expert for Food Network.com and founding contributor for Food Network’s Healthy Eats blog. Dana has served on advisory boards for Applegate, Chobani and Healthy Happy Kids. Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, menus and her own personal blog.