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Yogurt with Blueberry Reduction
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

Collin Cook
Collin Cook

Collin Cook is the Executive Chef of Balance for Life Florida in Deerfield Beach, as well as the Executive Chef of 4th Generation Organic Market and Café in Boca Raton. His upbringing as Dr. Frank Sabatino’s son impacted his philosophical choices personally and professionally. Dr. Sabatino, a physician specializing in water-only fasting and holistic healing, helped build a significant structure and perspective for Collin regarding the natural approach to health. The dream of medical school found its counterpoint for Collin in the discovery of a culinary career. Collin has been a professional vegan chef for the last 12 years, and also attended Cornell University’s plant-based nutrition program by Dr. T. Collin Campbell. An advocate for the normalization of vegan cuisine, Collin has won many awards, competing against conventional animal-based chefs, and has guest lectured for the Natural Health Association. Collin is married and lives in Pompano Beach, Florida. You can contact Collin at [email protected] or follow him on Instagram @chefcollinthecook.

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