Ingredients
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)
Method
- 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.
- 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.
- Make the blueberry yoghurt: process all ingredients, including Vitasoy Soy Milky Lite until creamy and smooth. Set aside.
- Make the fruit salad: Add all berries to a bowl with the lemon juice and mint leaves. Carefully toss to combine. Set aside.
- 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.
