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.

Blueberry Yoghurt Pots Recipe 786x1024


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    20 fl oz lactose-free plain yoghurt

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    5.5 oz blueberries

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    4 tbs maple syrup

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    8 tbs white chia seeds


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    Place the yoghurt, blueberries and maple syrup in a high-powered blender and blitz until well combined.  Stir through the chia seeds.

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    Divide the yoghurt mixture between four glass jars. Refrigerate for 1 hour or overnight.

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    When ready to serve you may like to decorate the pots with a few extra blueberries and a sprig of mint.

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    Can be stored in the fridge for a few days.

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