YIELD: 2 SERVINGS
The tart cranberries give this delectable treat an authentic yogurt flavor without the waiting. Top with fresh fruit and granola for an irresistible treat.
Directions
In a small saucepan, over medium-low heat, cook the cranberries, sugar, and water until the cranberries are very soft, for about 10 minutes.
Let cool briefly and then blend in a blender along with the cashew cream and coconut cream until fluffy.
Pour into jar and chill; mixture will thicken slightly upon chilling.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
1 cup fresh cranberries
½ cup sugar or agave
1 tablespoon water
½ cup coconut cream (from the top of a can of coconut milk)
1 cup Sweet Cashew Cream
