- 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
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
“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.
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.
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
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.