Vanilla Soy Yogurt Bowl with Toasted Almonds

Ingredients

• 500 g unsweetened soy yogurt
• 35 g almonds
• 1 tbsp chia seeds
• 100 g raspberries
• 2 tsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan every 30 seconds, until the cut faces are golden and they smell sweet and nutty. Tip them out immediately and let them cool, then chop them roughly.
2. Whisk the unsweetened soy yogurt with the vanilla extract and maple syrup for 20 seconds until it loosens slightly and turns silky — soy yogurt sets firm in the tub and needs that stir to eat creamy.
3. Stir the chia seeds through the yogurt and leave it to stand for 5 minutes. They swell and thicken the yogurt to a spoonable, mousse-like body rather than staying gritty.
4. Crush about a third of the raspberries with a fork until they release their juice and form a rough, seedy ripple.
5. Layer the yogurt and crushed raspberries in two glasses or bowls, dragging a spoon through once so the colour streaks rather than mixes in fully.
6. Top with the whole raspberries and the warm toasted almonds just before eating, so the nuts stay crunchy against the cold yogurt.

Nutrition (per serving)

Calories

328

Protein

17.8 g

Fat

18.4 g

Carbs

26.5 g