Wild Berry Fruit Salad with Blueberry Yoghurt

Wild Berry Fruit Salad with Blueberry Yoghurt


This is a great breakfast to make for the whole family. It has lots of delicious berries to make it nice and colourful and it tastes great.

  • Recipe by Veggieful
  • Serves 4 (1 serve = 1/4 cup yoghurt, 3/4 berries, 2 tablespoons crumble)
  • Prep Time 10 minutes
  • Cooking Time 10 minutes
  • Fruit Salad: (3 cups berries)
  • strawberries
  • blackberries
  • red currants
  • raspberries
  • blueberries
  • 1 tablespoon lemon juice
  • 1/2 tablespoon finely chopped mint leaves (and more to garnish)
  • Blueberry yoghurt: (Makes about 1 cup)
  • 150 silken firm tofu, drained
  • 1 tablespoon white sugar
  • 2 tablespoons lemon juice
  • 1/2 tablespoon Vitasoy Soy Milky Lite
  • 60g blueberries (and more to garnish)
  • Oat Coconut Crumble:
  • ¼ cup rolled oats
  • ¼ cup shredded coconut
  • 2 tablespoons maple syrup
  1. Preheat oven to 200 degrees Celsius and line a tray with baking paper.
    Make the oat and coconut crumble: Add all crumble ingredients to a bowl. Stir until combined.
  2. Spoon out the crumble mixture onto the tray in a single layer. Bake for 10 minutes until browned.
    Pull out of the oven and allow to sit for 5 minutes until dried and crumbly. Set aside.
  3. Make the blueberry yoghurt: process all ingredients, including Vitasoy Soy Milky Lite until creamy and smooth. Set aside.
  4. Make the fruit salad: Add all berries to a bowl with the lemon juice and mint leaves. Carefully toss to combine. Set aside.
  5. Divide the berry fruit salad between four glasses or bowls, top with ¼ cup blueberry yoghurt and 2 tablespoons of the oat coconut crumble.
    Serve immediately and garnish with extra blueberries and mint leaves.

You can use agave syrup as a sweetener instead of white sugar if you prefer