High Protein Blueberry Pots

A healthy dessert pot that also screams antioxidants due to the gorgeous deep purple colour thanks to the 2 cups of blueberries. Anthocyanins are actually known as potent antioxidants that help protect us from free radicals. This is a perfect dessert pot or snack, ready in 10 minutes and requires minimal prep. It is a high protein dessert due to the silken tofu and also has a great fibre content from the acacia fibre powder and blueberries. You can also replace the acacia fibre powder with inulin or just simply leave it out. Though it will be lower in fibre, it is still a lovely and healthy dessert pot. The stevia drops are not overpowering, so you won't be able to taste it; however, if you are not a fan, just add another tablespoon of maple syrup instead.

High Protein Blueberry Pots

Serving: 5 pots (100 g) Prep time: 5 mins Cook time: 10 minutes

Ingredients:

• 2 cups of frozen blueberries

• 10 drops of stevia

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• 1 tsp lemon extract

• 1 tbsp tapioca starch

• 1 block of silken tofu (300 g)

• juice of 1/2 lemon

• 2 tbsp acacia fibre powder (optional)

Instructions:

1. In a small pot, add your frozen blueberries and simmer for about 5 minutes.

2. Once the blueberries are slightly cooked, add the stevia drops, maple syrup, vanilla extract, and lemon extract and let it simmer for 1–2 minutes.

3. Add the tapioca starch, stir well, and remove from the heat.

4. Transfer the silken tofu to a blender, add the blueberry mix, lemon juice, and acacia fibre powder, and blend until smooth.

5. Once blended, transfer the content into small jars, place them in the fridge and let them set for a few hours.

6. Consume the pots within 4–5 days.