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.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

more than 2 hours

Diet

Vegan

Cooking Technique

Yogurt

Keywords

4 servings, breakfast, contributed, cook 14 hour, dairy-free yogurt, easy, fresh blackberries, Healthy Instant Pot Cookbook by Dana Angelo White, honey, modern, more than 2 hours, pistachios, plain, prep 5 min, sweetened soy milk, vanilla extract, vegan, yogurt

Prep Time

5 min

Cook Time

14 hour

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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