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