Yogurt (dairy free)

Makes 2 cups

3/4 lb berries
2 egg yolks
1/2 cup coconut oil

Put berries in a saucepan and heat on medium heat until skin starts to burst open.  Place berry mixture in a blender and blend until smooth.  In a bowl with an electric mixer whisk the egg yolks until pale and fluffily.  Slowly pour in berries, once cool whisk in the coconut oil, 1 tbs at a time.  Refrigerate for 4 hours until it has firmed up. 

For this yogurt I used blueberries and topped it with my Granola.  So delish!

Author: Inspired by Primal Cravings Cookbook

 

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