4 servingsAmericanbreakfast

Blackberry Soy Milk Yogurt

By Healthy Instant Pot Cookbook by Dana Angelo White

4 servings

more than 2 hours

Easy

Recipe Details

Course: Breakfast

Difficulty: Easy

Prep Time: 5 min

Cook Time: 14 hour

Total Time: more than 2 hours

Cooking Technique: Yogurt

Cuisine: American

Diet: Vegan

Yield: 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

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

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.