Try this easy and healthy, protein-packed blueberry and vanilla pot! Its made with silken tofu which us high in protein! Perfect for breakfast or when you need a pick-me-up snack.
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You could use other berries such as raspberries or cherries.
Add 3 tablespoons cacao or cocoa powder to the silken tofu mixture and blend for a chocolate version.
Can be made ahead and kept in the fridge for up to 3 days.
METHOD
Place the silken tofu, 50g of the Natvia and vanilla into a blender and whizz up until thick and smooth.
Divide between two individual dessert pots and chill in the fridge for 1 hour.
Place the blueberries and remaining Natvia in a small pan. Simmer for 10 minutes until the blueberries are soft and a light syrup has formed. Allow to cool.
Spoon over some of the blueberry compote on top of each pot once cooled and drizzle over remaining syrup.
Either serve straight away or allow the blueberries to chill for a bit longer in the fridge - and enjoy!
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