Blackberry Soy Milk Yogurt

By: Healthy Instant Pot Cookbook by Dana Angelo White

Blackberry Soy Milk Yogurt
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Yogurt
cuisine icon Keywords
4 servings, breakfast, contributed, cook 14 hour, dairy-free yogurt, easy, fresh blackberries, honey, modern, more than 2 hours, pistachios, plain, prep 5 min, sweetened soy milk, vanilla extract, vegan, yogurt

prep icon Prep Time
5 min
cook icon Cook Time
14 hour

serving icon Servings
4 servings
Ingredients
  • 4 cups plain, sweetened soy milk
  • 3 tbsp plain, dairy-free yogurt
  • 2 tsp vanilla extract
  • 1 pint fresh blackberries
  • 2 tbsp pistachios
  • 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.
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