SWEET BITES

These desserts layer delicious flavors with satisfying crunch for easy and tasty bowls.

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Lemon-Blueberry Cheesecake Chia Pudding

ACTIVE TIME: 18 min
TOTAL TIME: 1 hr 20 min

The sour-sweet combo of lemon and blueberry is balanced by the creamy dairy in this cheesecake chia pudding. Graham-cracker crumbles replicate the crust of a cheesecake, while chia seeds offer fiber and omega-3 fats. Portion it out into mason jars or another portable container with a secure lid, and you can bring this easy make-ahead dessert with you.

• 1 tablespoon granulated sugar

• 1 tablespoon water

• ½ teaspoon grated lemon zest

• 1 tablespoon lemon juice

• 2½ cups fresh or frozen blueberries, divided

• 3 ounces reduced-fat cream cheese, softened

• ¾ cup whole milk

• ¼ cup chia seeds

• 2 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

• ⅛ teaspoon salt

• ½ cup crushed graham crackers plus

• 1 tablespoon (about 5 sheets), divided

1. Stir sugar, water, lemon zest, lemon juice and 1½ 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 ¾ 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.

2. Combine cream cheese, milk, chia seeds, maple syrup, vanilla and salt in a blender or food processor; process until well blended and a loose pudding forms, about 1 minute. Transfer to a medium bowl.