Chocolate chia pots with raspberries
Cocoa chia pudding on soya milk with raspberries; pudding that ends the day quietly.
Whipped cottage cheese & warm cherry toasts
Thick dark rye toast piled with lemony whipped cottage cheese, warm cherries simmered in tart cherry juice and toasted pumpkin seeds.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Toast the pumpkin seeds in a dry frying pan over a medium heat 2-3 minutes until they start to pop; tip onto a plate.
- Step 2
Add the cherries and cherry juice to the same pan; simmer 4-5 minutes until the cherries soften and the juice turns syrupy.
- Step 3
Mix the cornflour with 1 tsp cold water, stir into the cherries and bubble 1 minute to thicken. Stir in the vanilla and take off the heat.
- Step 4
Blitz the cottage cheese with the lemon zest using a stick blender until smooth and thick, or beat hard with a fork for a rougher finish.
- Step 5
Toast the rye bread. Spread thickly with the cottage cheese, spoon over the warm cherries, scatter with pumpkin seeds and a pinch of cinnamon.
- Step 6
Eat straight away, ideally a couple of hours before bed.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 18g |
| Carbohydrates | 45g |
| – of which sugars | 19g |
| Fibre | 6g |
| Fat | 10g |
| – of which saturates | 4g |
| – of which omega-3 | 0.1g |
| Calcium | 130mg |
| Iron | 2.4mg |
| Salt | 1.2g |
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