- Yields: 2 servings
- Preparation: 10 minutes
Ingredients
- 2 cups (500mL) Nordica 2%
- 2 tbsp (30mL) fresh lemon juice
- 2 tbsp (30mL) maple syrup
- 2 tsp (10mL) vanilla extract
- 2 tsp (10mL) poppy seeds
- 1 tbsp (15mL) lemon zest, fresh
- 1 cup (250mL) sugar free oatmeal cookies, sugar free, broken into pieces
- 1 cup (250mL) fresh blueberries, divided
- 1/4 cup (50mL) sliced almonds, divided
- 2 tbsp (30mL) white chocolate, curls
OPTIONAL LEMON WHITE CHOCOLATE DRIZZLE
- 2 tbsp (30mL) white chocolate, bakers, melted
- 1 tbsp (15mL) icing sugar
- 1 tbsp (15mL) fresh lemon juice
Instructions
- In a smaller food processor, blend cottage cheese until creamy and smooth. Add lemon juice, maple syrup and vanilla, blend until just combined. Transfer to small mixing bowl and stir in lemon zest and poppy seeds.
- Build four 8oz mason jars each beginning with a layer of 1/4 cup of oatmeal cookie pieces, followed with 2 tbsp. of blueberries, half of the lemon poppy seed cottage cheese and remaining blueberries.
- Sprinkle with almond slivers and white chocolate. Seal with jar lid and store in the fridge until ready to serve.
Tips:
- TIP: To create white chocolate curls. Warm a chocolate bar for a few seconds in the microwave. Use a vegetable peeler and run it along the edge of the chocolate bar to create curls.
- TIP: For an extra desert sweetness try adding this quick and easy white chocolate sauce into this delicious treat.
Nutrition Information:
Per 1 serving (1/4 recipe or 1 jar)
Calories: 330
Fat: 13 g Saturated fat: 4.5 g Trans fat: 0 g Carbohydrate: 40 g Fibre: 3 g Sugars: 25 g Protein: 16 g Cholesterol: 15 mg Sodium: 310 mg Potassium: 400 mg Calcium: 250 mg Iron: 1 mg
