Yoghurt, Berry and Cashew Dip

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Yoghurt, Berry and Cashew Dip

Recipe By Michael Weldon

Ingredients

  • 2 cups Jalna farm to pot organic vanilla yoghurt

  • 1 punnet of strawberries, diced

  • ½ punned blueberries, halved 

  • ¼ cup Coles salted cashew nuts, chopped

  • ¼ cup Coles dark chocolate buttons, chopped 

Serve with

  • apple slices

  • pear slices

  • charred toast

Method

  • Line a sieve or colander with a cheese cloth or a clean kitchen cloth. Place the yoghurt into the cloth, bring the edges together and tie. Hang in your fridge for 12 hours to take extra liquid out of the yoghurt. 

  • In a mixing bowl combine the hung yoghurt, berries, nuts and chocolate. Fold together gently until combined. 

  • Serve with slices of fruit and some toast for a sweet health after school treat.

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