Breakfast Strawberry Yoghurt Bowl

Breakfast Strawberry Yoghurt Bowl

Macronutrients per 100g

Energy

Energy

65kcal

Sugar

Sugar

6g

Fat

Fat

16g

Fiber

Fiber

1g

Saturated Fat

Sat fat

0g

Protein

Protein

4g

Carbs

Carbs

8g

Sodium

Sodium

26mg

Ingredients

- 300g / 10.5oz Silken tofu
- 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.

Micronutrients % of RDI

Iron

Iron

24% of RDI

Magnesium

Magnesium

8% of RDI

Vitamin C

Vitamin C

16% of RDI

Omega 3

Omega 3

0% of RDI

Vitamin A

Vitamin A

0% of RDI

Calcium

Calcium

8% of RDI

Folate

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.