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.

prep time
cooking time
Recipe by Veggieful


Fruit Salad: (3 cups berries)



Red currants



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)


  1. Preheat oven to 200C 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 1 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.