Ingredients - (serves 8 people)

  • 4 punnet ripe strawberries
  • 500ml dairy-free plain yoghurt (a soya-based yoghurt is fine)
  • 1tbsp Tideford Organics Fresh White Miso
  • 1tbsp coconut sugar or 1tbs date syrup
  • 2 tbsp fresh mint

Fresh White Miso Strawberries with Soya Yoghurt+Mint

Posted on 5th August 2016

A deliciously refreshing miso strawberry pud, with dairy-free yoghurt and fresh mint. It’s also a brilliantly alternative breakfast!

Method

  1. Wash and de-stalk the strawberries. Then cut them in half, arranging them on a serving dish as you prepare them. Make sure you keep the strawberries at room temperature – that’s when they’re at their tastiest.
  2. Place the Fresh White Miso in a mixing bowl with the soya yoghurt. Sprinkle in the coconut sugar and mix well.
  3. Finely cut the mint. Then drizzle the yoghurt-miso mixture over the strawberries and sprinkle the fresh mint on top.
  4. Serve immediately.