If you've been looking for a silken tofu dessert recipe, this is the recipe for you! This homemade Lemon Blueberry "Yogurt" made with silken tofu is a great alternative to both dairy yogurt and homemade probiotic yogurt.
Plus, it is still super delicious and healthy!
As much as I love the homemade dairy-free yogurt recipes that combine probiotics with plant milks, this can be tricky if you don’t happen to have any probiotics pills on hand to use.
Plus, you don’t always have the time or inclination to wait for it to thicken, which is normally around 1-2 days to activate.
💕 Why You'll Love This Recipe
I'm sure you already know that dairy is not allowed on a candida diet. Which is why I love this yogurt recipe, as it is completely dairy-free.
Best of all, this recipe can easily be made at home using the freshest ingredients without any added preservatives or thickeners unlike shop-bought dairy free or vegan yogurt alternatives.
This Homemade Lemon Blueberry Yogurt contains three fantastic foods that are absolute winners on a candida diet:
1. Silken Tofu
Whether you're a vegan, vegetarian, or just looking to add more plant-based foods to your diet, tofu is a great option. Tofu is made from soybeans, which are a nutrient-rich legume. Soybeans are a good source of protein, fibre, and essential vitamins and minerals. Tofu is also low in calories and fat.
But the health benefits of tofu don't stop there. Tofu can lower cholesterol and it can also help to regulate blood sugar levels and improve digestion.
Silken tofu is a type of tofu that has a softer, more delicate texture than regular tofu. It's made by coagulating soy milk with a small amount of pressure, which results in a tofu that's smoother and creamier than other types.
And the light and delicate consistency of silken tofu is perfect for this homemade and healthy sugar free yogurt recipe.
I’m sure you’re already familiar with the health benefits of consuming lemons when you’re under the weather. But lemons are good for more than just fighting off colds and flu.
While following a candida diet, your body will be working hard to fight the candida, as well as to heal and repair from the side effects of a candida overgrowth.
Which is why lemons are one of the best foods you can include on an anti-candida diet - they're full of Vitamin C, which is crucial for boosting your immune system.
But that's not all lemons can do - lemons are also thought to aid in digestion and can help relieve symptoms of indigestion such as heartburn and bloating – both a common symptom of candida overgrowth.
The humble blueberry may be small, but what they lack in size is more than made up for in powerful health benefits.
Blueberries contain vitamins C and K, as well as fibre and most impressively of all, a type of phytonutrient called anthocyanins.
Anthocyanins are amazing because they have antimicrobial, antioxidative, anti-inflammatory properties so are remarkable in supporting us with numerous health conditions.
And for those of you concerned about eating fruit on a candida diet, rest assured that berries, and specifically blueberries, are surprisingly low in sugar despite their sweet flavour.
Once made, the yogurt can be stored in the refrigerator for up to two days or, as long as your tofu packaging recommends once open.
The below recipe makes a batch of 1-2 servings depending on how you will be using the yogurt. I recommend making small batches as the shelf life of the silken tofu is only up to two days (or as directed on your packaging).
Therefore, I recommend you freeze any remaining silken tofu from the pack. Simply, chop or break the tofu into small cubes or chunks and consume within one month. The great thing about this is the frozen tofu cubes can just be blended right into the recipe.
👩🍳 How to Batch Prepare
If you would prefer to make a bigger batch of yogurt which you want to freeze instead, then this can be stored in ice cube trays (to be blended) or individual portion containers ready to thaw in the refrigerator.
If using an entire pack of silken tofu (349g pack), the ratios can be easily adjusted as follows to create around 4 servings:
- 349g silken tofu
- 25g frozen blueberries
- Zest of one whole lemon (approx ½ tsp)
- 1.5-2 teaspoon lemon juice
- 1.5-2 teaspoon unsweetened plant milk such as oat, almond, soya (optional)
🍽 Serving Suggestions
- Enjoy on its own as a snack with a dollop of almond butter or a sprinkle of chopped nuts
- Serve with a stack of fluffy gluten free pancakes
- Serve with your favourite sugar free desserts as an alternative to cream, custard, or ice-cream.
- And my favourite way to enjoy this yogurt - alongside some delicious and crunchy homemade baked granola. Why not try it with this Sugar-free Crunchy Chunky Cinnamon Pecan Granola recipe - they are a match made in heaven!
❓ Frequently Asked Questions
How Much Stevia Should I Add?
Stevia is natural sweetener that is a great way to add sweetness without including any sugar. Because too much stevia has a tendency of giving a bit of an aftertaste, my suggestion is to add 1 drop at a time and then taste as you go until you reach the level of sweetness that you like. 4-6 drops of stevia is the equivalent of 1 teaspoon of sugar.
I would also recommend that you sweeten the yogurt AT THE END, after all the other ingredients have been added. You may find that the lemon and blueberry flavour alone is enough to satisfy your sweet tooth - particularly if you plan on using the yogurt alongside other sweeter flavours such as granola.
If you have accidentally added too much stevia and notice a “sweetener” aftertaste, you may be able to rescue things by adding some more lemon juice to off-set the flavour.
I Don’t Have Stevia, What Can I Use Instead?
If you don’t have stevia, you can swap out for xylitol using the ratio of 4-6 drops being equal to 1 tsp. Note that xylitol does not dissolve into the yogurt in the same way so you may end up with a grainier texture.
Can I Substitute Silken Tofu for Firm or Extra Firm Tofu?
In this recipe, no you won’t be able to substitute the silken tofu for the firm or extra firm varieties. This is because you need the soft and smooth texture of silken tofu to create a yogurt like consistency.
Can I Substitute Fresh Instead of Frozen Blueberries?
Yes, you can substitute for fresh, however, I find that frozen works much better in this recipe for a couple of reasons. Firstly, the flavour is more intense, and secondly, when the blueberries are frozen, it ruptures the cell walls so that once thawed, they release a beautiful purple-blue colour. This will turn your yogurt the most appealing shade of lilac.
Another bonus of using frozen berries is that freezing berries at their peak freshness means that they have locked in optimum levels of valuable nutrients and antioxidants.
Did you make this recipe?
Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
Homemade Lemon Blueberry Yogurt (Dairy and Sugar Free)
- 200 g silken organic tofu
- 15 g frozen blueberries approx 14 blueberries
- ¼ teaspoon lemon zest most of a medium lemon
- ½ teaspoon lemon juice
- 10 drops liquid stevia
- Add the tofu, blueberries, lemon zest, lemon juice and liquid stevia to a blender and blend until smooth.
- Although you could serve immediately, this yogurt is best served chilled. Pour the mixture into an airtight container and refrigerate for at least 30 minutes or until chilled.
- Consume within two days (the same shelf life as specified on your tofu packaging).