Lemon-Blueberry Cheesecake Chia Pudding

The sour-sweet combo of lemon and blueberry is balanced out by the creamy dairy in this cheesecake chia pudding. Graham cracker crumbles replicate the crust of a cheesecake, while chia seeds offer fiber and omega-3 fats. Portion it out into mason jars or another portable container with a secure lid, and you can bring this easy make-ahead dessert on the go.

Ingredients

• 1 tablespoon granulated sugar

• 1 tablespoon water

• ½ teaspoon grated lemon zest

• 1 tablespoon lemon juice

• 2 ½ cups fresh or frozen blueberries, divided

• 3 ounces reduced-fat cream cheese, softened

• ¾ cup whole milk

• ¼ cup chia seeds

• 2 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

• ⅛ teaspoon salt

• ½ cup crushed graham crackers plus 1 tablespoon (about 5 sheets), divided

Directions

1. Stir sugar, water, lemon zest, lemon juice and 1 1/2 cups blueberries together in a medium saucepan; bring to a boil over medium-high heat. Boil, stirring constantly, until the blueberries burst, and the mixture is thickened and glossy, about 5 minutes. Add 3/4 cup blueberries; reduce heat to medium. Cook, stirring often, until the blueberries are warmed through and softened, 2 to 3 minutes. Transfer to a heatproof bowl.

2. Combine cream cheese, milk, chia seeds, maple syrup, vanilla and salt in a blender or food processor; process until well blended and a loose pudding form, about 1 minute. Transfer to a medium bowl.

3. Arrange 2 tablespoons blueberry mixture in an even layer in each of 4 (4-ounce) bowls or glasses. Top each with 3 tablespoons chia pudding; add 1 tablespoon crushed graham crackers. Repeat the layers once. Cover with plastic wrap; refrigerate for at least 1 hour or up to 2 days.

4. Just before serving, divide the remaining 1/4 cup blueberries and 1 tablespoon crushed graham crackers on top of the puddings. Serve cold.

Nutrition Facts (per serving)

Calories	247
Fat	10g
Carbs	35g
Protein	7g