Breakfast Strawberry Yoghurt Bowl
Blood Sugar: LowServings: 2Preparation Time: 5minMeal Category: Breakfast
Micronutrients:Vitamin CIronCalcium
Macronutrients per 100g
Energy
65kcal
Sugar
6g
Fat
2g
Fiber
1g
Sat fat
0g
Protein
4g
Carbs
8g
Sodium
26mg
Ingredients
- 300g / 10.5oz Silken tofu
- 125g / 4.4oz Fresh strawberries
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
- 125g / 4.4oz Fresh strawberries
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
Preparation
1. In a blender, combine 300g / 10.5oz Silken tofu, 125g / 4.4oz Fresh strawberries, 2 tbsp Maple syrup, and 1 tsp Vanilla extract.
2. Blend until smooth.
3. Serve in bowls and top with fruit, seeds, nuts, and/or granola.
2. Blend until smooth.
3. Serve in bowls and top with fruit, seeds, nuts, and/or granola.
Micronutrients % of RDI
Iron
24% of RDI
Magnesium
8% of RDI
Vitamin C
15% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
14% of RDI
Folate
2% of RDI
Good to know
Store in an airtight container in the fridge for up to 3 days. You can substitute the strawberries for blueberries, raspberries, mango, peaches, or passion fruit. Top with granola or fruit, add chia seeds, hemp seeds, or nuts.
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