I was remembering my early high school days when I loved nothing more than getting a vegemite roll and a frozen yoghurt from the school canteen for lunch. Nutritious, yes? 🙂 We weren’t so worried then about nutrition as we seem to be these days.
But it did give me an idea. As discussed in prior recipes, we buy a non GMO plain Soy yoghurt. I don’t use it much and thus found myself with a large tub that needs to be used up! This yoghurt has some sugar in it but I think in the scheme of things it is the best of a bad bunch! And I quite like the taste of it in breakfasts sometimes.
1 cup Organic plain soy yoghurt
1 cup frozen raspberries
2 ripe bananas
1 T Agave nectar
Blend the bananas in a food processor until smooth. Add the remaining ingredients and blend.
Alternatively you could freeze the bananas, and if you need an instant icecream, blend yoghurt with frozen bananas and berries and it will be immediately creamy and delicious. I chose to make this one in the day and freeze it again, just for time’s sake.