Type what you have

Ingredients

• ✓ vanilla soy yogurt
• pineapple
• vanilla soy milk
• cream of coconut
• ice

Instructions

1. 1 Combine pineapple, yogurt, soy milk, cream of coconut, and ice in a blender. Blend on high for about 2 minutes. Pour mixture into a cup.

By Katie

Ingredients

• ✓ vanilla soy yogurt
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• white sugar
• applesauce
• vegetable oil
• vanilla sugar
• vanilla extract
• blueberry
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Christine

Ingredients

• ✓ vanilla soy yogurt
• berry
• sugar
• vegan chocolate chip
• vegan margarine
• soy milk
• soy creamer
• nut

Instructions

1. 1 Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
2. 2 Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
3. 3 Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.

By satyagraha