Delicate enough to fool a Greek person, this recipe produces a mild canvas of yogurt with a bright fruit accent.
1 lb. (16 ounces) Silken Tofu
8 pitted Deglet Noor dates
¼ cup raw, salt-free cashews
¼ teaspoon lemon juice
Pinch vanilla powder
1 cup apple juice
1 tablespoon coconut milk
2 pitted dates
2 cups fresh blueberries
1. Add the tofu, pitted dates, cashews, lemon juice, and vanilla powder to a high-speed blender, and blend until smooth. Pour into a bowl. Let cool in fridge to firm.
2. To make the fruit reduction, add the apple juice, coconut milk, and pitted dates to a high-speed blender, and blend until smooth. Transfer to a small saucepan and stir in the blueberries. Simmer on low until the mixture reduces in volume and thickens.
Serves 2-3