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Instant Strawberry “Yogurt” {dairy-free}

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I love me some good cheese, ice cream, and sour cream, but does that mean I should eat it? Not all the time. Do I eat it on occasion? Yup.

Instant Strawberry Yogurt

I crave some food from my past (read: pre-paleo days) that I no longer can eat. Yogurt is one of those things. I can (and do) make dairy-free ice cream at home, I can make ghee and still enjoy that buttery flavor, but yogurt is another story. I don’t want to spend a small fortune on probiotics and have to wait 2 days to make the darn stuff myself. I also don’t want to eat the dairy-free stuff from the store because they have all sorts of unnecessary ingredients like preservatives, gums, and carrageenan. Gross.

One day, after a particularly grueling workout (Filthy Fifty anybody?), I was craving a strawberry milkshake. So naturally, I attempted to make one on the fly when we got home. Turns out, my on-the-fly version of a milkshake was awfully close to yogurt instead. With a few tweaks, I had myself a pretty good instant whipped yogurt. Color me thrilled!

Instant Strawberry Yogurt {dairy-free, paleo}

You could even change it up with different frozen fruits and make any flavor of yogurt you want. I keep meaning to do that, but strawberries are pretty much the standard in my freezer right now, but when I branch out, I’m making more yogurt flavors, for sure.

Instant Strawberry Yogurt {dairy-free, paleo}

Instant Strawberry “Yogurt” {dairy-free}

Yield: 3
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

Ingredients

  • 1 can Full-Fat Coconut Milk
  • 1/2 Tbsp Lemon Juice
  • 2 tsp Chia Seeds
  • 3 Tbsp Honey, leave out for Whole30 & Keto
  • 1 tsp Vanilla Extract, or 1/2 Vanilla Bean Seeds for Whole30
  • 1/2 Avocado
  • 6 large Frozen Strawberries, 1-1/2 cup, quartered

Instructions

  1. Add ingredients to a high-powered blender (like a Blendtec) in the order listed.
  2. Cover and blend on high until smooth and there are no strawberry chunks. If using the Blendtec, run the Smoothie cycle.
  3. Eat immediately or refrigerate for up to 5 days.
  4. If you are preparing this in advance, store them in single-serving containers (tupperware or canning jars are great option) for an easy on-the-go snack.
Nutrition Information:
Yield: 3
Amount Per Serving: Calories: 310Total Fat: 29gSaturated Fat: 21gUnsaturated Fat: 0gCholesterol: 0mgSodium: 36mgCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gSugar: 3gProtein: 3g

Nutrition is calculated by a third party and may not be 100% accurate

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Amol Ghodke

Thursday 18th of July 2019

Great recipe, the image of yogurt looks so tempting. I'll give it a try.

jual

Wednesday 10th of January 2018

I was curious if you ever considered changing the structure of your blog? Its veey well written; I love what youve got to say. But maybe you could a little more in the way of contwnt so people could connect with it better. Youve got an awful lot of text for only having one or two pictures. Maybe you could space it out better?

Whitney

Sunday 9th of April 2017

I feel like Maura. I am doing whole 30 and the yogurt really needed some sweetness. Without the honey all I was tasting was the coconut milk and the avocado :( but second batch around I added a banana, and not only did it boost the creaminess, but also added the subtle sweetness that we associate with yogurt.

Rebecca

Saturday 25th of February 2017

Delicious! Brilliant recipe. So easy and very tasty. Thank you so much

Kendra Benson

Monday 30th of January 2017

@Ruth, I would eat it with a week.

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