Blueberry βCheesecakeβ Breakfast Pots
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 protein weetabix biscuits (you can use original too)
- 200ml semi skimmed milk
- 500g 0% Greek yogurt
- 2 tsp chia seeds
- 1-2 30g scoops whey isolate protein powder
- 200g frozen blueberries (any frozen berries will work)
- 2 tbsp lemon juice
Method
- Pop 200g frozen berries into a saucepan, simmer for a few mins, then add a squeeze of lemon. Mash with a fork until itβs your desired consistency and leave to cool.
- To make your protein yogurt, mix Greek yogurt with 1β2 scoops of protein powder and a drizzle of honey. Set aside.
- Take four small meal prep containers, then add two weetabix per pot. Add around 50ml of milk to each pot and press down on the weetabix using a fork until you get what looks like a cheesecake base. Add your yogurt, a sprinkle of chia seeds then top with your fruit coulis.
- Set in the fridge overnight and enjoy. Keeps up to 4 days in an airtight container. Enjoy π