Yogurt with Blueberry Reduction

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