A lighter, make-ahead dessert made with chia seeds, porridge oats, milk, lemon, cream cheese, blueberries, mint and an oat cookie crumb. It has all the appeal of a cheesecake pot, but with added ingredients that support the wider gut-friendly theme.
Method
- Place the chia seeds, porridge and milk in a small saucepan and heat gently until just below boiling. Add the lemon zest and 1 tbsp juice and honey and allow to cool and thicken for 15 minutes. Stir in cream cheese.
- Meanwhile, cook the blueberries and chopped mint in a small saucepan with 1 tbsp lemon juice for 2-3 minutes until just beginning to burst, allow to cool.
- Place the cookies in a food processor and blitz to a fine crumb. Stir in the melted butter.
- Divide the chia mix between 4 small glass tumblers, top with the blueberries and their juice and finally sprinkle over the cookie crumb and garnish with a sprig of mint.
Cook’s tip
Make all 3 elements in advance, placing the chia mix in the glasses and finish the assembly just before serving.
| Per Serving (191g) | Per 100g | |
|---|---|---|
| Calories (Kcal/KJ) | 306/1275 | 160/668 |
| Protein (g) | 7.7 | 4 |
| Fat (g) | 18 | 9.3 |
| Saturated fat (g) | 7.7 | 4 |
| Carbohydrate (g) | 25 | 13 |
| Sugar (g) | 15 | 7.6 |
| Fibre (g) | 7.3 | 3.8 |
| Sodium (mg) | 132 | 69 |
| Salt equivalent (g) | 0.33 | 0.17 |
| No. of Plant points | 3.25 |