Enjoy this delicious and satisfying cashew coconut collagen yogurt aka your gut’s new best friend!
Further Food Nutritionist Commentary:
By Liz Lederman
Cashew Coconut Collagen Yogurt (Dairy-Free, Gluten-Free, Low Carb)
- Heat up the coconut milk on the stove till hot but not boiling.
- Add all ingredients in blender except probiotic and blend very well until super smooth. Pour into glass container and stir in the contents of 1 probiotic capsule once its temp has reached about 90 degrees.
- Place lid lightly on jar and then put in instant pot on wire rack with 1 cup of water in bottom of the pot.
- Set to yogurt function which will keep it warm for the desired amount of time. (I tasted after 12 hours and it wasn’t tangy enough yet so I let mine go for 24 hours).
- Stick in fridge and it will firm up to a beautiful consistency.
Per Serving: Calories: 341; Total Fat: 30 g; Saturated Fat: 16 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 80 mg; Sodium: 10 mg; Potassium: 142 mg; Carbohydrate: 19 g; Fiber: 5 g; Sugar: 7 g; Protein: 11 g
Vitamin C: 1%; Vitamin A: 0%; Iron: 5%; Calcium: 1%
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