Blueberry Fool ~ a Raw and Vegan Recipe

serves 4 ~ $.62 per serving

ingredients

  • 1 cup nuts (cashews) ($1.00)
  • 2 ripe bananas ($.30)
  • juice of 1 lemon ($.69)
  • pinch of salt
  • 1/2 cup water for blending, as needed
  • 4 ounces blueberries, frozen and thawed ($.50)

  • whole blueberries
  • walnuts
  • agave

I
was looking for ways to cut some of the fat in regular nut yogurt and
decided to use ripe bananas and nuts in about equal amounts. This worked
out wonderfully and as a bonus, eliminated the need for more
sweetener.

 

A
“fool” is basically a yogurt dish layered parfait style. Greek yogurt,
which is very thick, is traditionally used. This yogurt isn’t that
thick as I’ve made it here, but could easily be thickened by draining
some of the liquid through cheesecloth. 

In
a blender, puree the bananas until very smooth. Add the nuts (I used
cashews) and lemon juice and about a half cup water for blending. Puree
on high for several minutes, until smooth and creamy. Refrigerate for
at least a few hours. It will thicken quite a bit as it chills.

To
make the “fool,” take half the yogurt and puree with a handful of
blueberries. In each serving bowl, put a spoon of regular yogurt and
another of blueberry yogurt, add a few whole blueberries to the top.
Garnish with a couple chopped walnuts and a drizzle of agave, if
desired.

 
 
nutritional information:       calories: 268      fat: 38 gr      carbs: 24 gr      protein: 5 gr

Lisa Viger Gotte

Hello! I'm Lisa, an artist, photographer, author, gardener, navel-gazer, and lover of the planet and all its inhabitants. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.

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wiwiek
4 years ago

I'll try it at home, thank you for the recipe.

madu asli
4 years ago

thank you…

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articles very inspiring at all .. new motivation for me ..

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my mouth is watering…!! ,,yum….

Anonymous
Anonymous
5 years ago

We tried this with walnuts instead of cashews as the base. My children enjoyed it and so did I. I made two recipes because I have 5 children. The first time I used lemon, the second time lime because I only had one lemon but also had some limes. Delicious and thank you for another option for breakfast.

Ahu
Ahu
6 years ago

why are you cutting fat? cutting sugar is a bit more logical perhaps…

APL
APL
6 years ago

I'm trying SO HARD to get myself to eat breakfast. I can't bring myself to cook a thing in the morning because I'm running around like a blindfolded chicken trying to get out of the house. So I'm looking to the raw community for inspiration!! I love that I could make this ahead & chill the night before. Think the nut+banana will stand up to ~10 hours in the fridge?

Free Recipes
8 years ago

Sound delicious for this vegan recipe! I can't wait to eat this! It's make so me hungry 🙂

Sunshine Mama
8 years ago

That looks so delicious! And it's been so unusually hot here in the last week, that heating any kind of food is less than desirable. I'll definitely make this tomorrow 🙂

Olive and Oud
8 years ago

I made your cashew/banana yoghurt tonight and served it with mixed berries. Delicious,thank you! I loved that it was lighter than all cashew sauces. I linked to it on my blog. 🙂

Anonymous
Anonymous
8 years ago

Where do you find cashews for $1/cup? Where I live (Miami) they are so expensive!

glutenfreehappytummy.com

my mouth is watering!! yum!!

Alexandriaweb
8 years ago

that looks so good mmmmm 😀