Blueberry-lemon Chia Cheesecake

Serves 4

1 tablespoon granulated sugar 

1 tablespoon water 

1.5 tablespoons lemon juice 

2 ½ cups fresh or frozen blueberries, divided 

6 ounces reduced-fat cream cheese, softened 

1 cup whole milk

2/3 cup chia seeds 

3 tablespoons pure maple syrup 

1 teaspoon vanilla extract 

⅛ teaspoon salt 

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

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. 

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

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. 

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

Calories: 250 per serving