Miracle Yogurt
Almonds and cashews provide plant fats, protein, and magnesium, while fermentation gives the yogurt a gentle tang and creamy texture. Strawberries add fiber, vitamin C, and fresh berry flavor, making the dessert easy to serve in small chilled portions.
Soak almond (100 g) and cashews (100 g) for 5–6 hours, then drain and rinse them.
Water (400 g) is needed for the nut milk: blend it with the nuts until smooth, then strain the mixture through a nut-milk bag or fine cloth.
Add lactobacillus reuteri probiotic (2 g) to the nut milk, mix, cover the container, and leave it in a warm place for 20–24 hours, until it thickens and develops a gentle tang.
Strawberry (220 g) and allulose (40 g) add berry flavor and sweetness: blend them into the chilled base until smooth.
Divide the yogurt into portions and keep it refrigerated.
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