SIBO Blueberry yoghurt pots

Meal Type: Desserts, Breakfast, Snacks
Diet Type: Low FODMAP, Egg free, Gluten free, Grain free, Phase 2 Reintroduce, The SIBO Diet: Expand, Vegetarian
Cooking Time: Under 1 hour

Prep: 10 mins

Cook: 1 hr

Yields: 4 servings

These blueberry yoghurt pots are a filling vegetarian and egg-free option for your breakfast on a SIBO or Low FODMAP Diet.

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Ingredients

20 fl oz lactose-free plain yoghurt
5.5 oz blueberries
4 tbs maple syrup (or honey if following Bi Phasic Diet)
8 tbs white chia seeds

Method

Place the yoghurt, blueberries and maple syrup (or yoghurt) in a high-powered blender and blitz until well combined. Stir though the chia seeds.
Divide the yoghurt mixture between four glass jars. Refrigerate for 1 hour or overnight.
When ready to serve you may like to decorate the pots with a few extra blueberries and a sprig of mint.
Can be stored in the fridge for a few days.

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