This recipe looks and tastes a bit like mini cheesecake pots, only healthier. These will keep in the fridge for a few days, however, if needed, the recipe can always be halved.
- Prep: 15 Minutes
- Portions: Makes 6 small ramekins
Ingredients:
- 1 cup frozen blueberries
- 1/2 cup water
- 2tbsp chia seeds
- 2x Weetabix
- 1/4 cup wholegrain oats
- 250ml milk (or unsweetened soy)
- 6 heaped tsp Greek yoghurt (or unsweetened soy yoghurt)
Method:
- Heat the blueberries and water in a small saucepan until softened
- Mix the chia seeds in with the blueberries and set aside to cool and thicken
- Using a blender or food processor, blend the Weetabix, oats and milk until smooth
- Divide the Weetabix mix into 6 small ramekins and use the back of a teaspoon to smooth out
- Begin to layer your 'cheesecake' by adding a heaped teaspoon of yoghurt to each ramekin and smooth out
- Place the blueberry mix into a clean blender and whizz until smooth
- Add the final layer of the 'cheesecake' by spooning a teaspoon of blueberry puree over the yoghurt and smooth out until completely covered
- Refrigerate for at least 30 minutes or overnight before serving
