P – 27g, C – 38g, F – 2g
30g Cream of Rice
1 tbsp lemon zest
10ml lemon juice
3g jelly lite (lemon)
35g frozen blueberries
118g egg whites
11g salted caramel sauce
120g vanilla yoghurt
1. Place the cream of rice, water, lemon zest, lemon juice, egg whites, lemon jelly crystals & 100-150mls of boiling water into a pot and heat over medium heat & continuously whisk until it becomes really creamy.
(note: add more water if it evaporates too quickly - If you wanted it sweeter, then just add more jelly crystals).
2. Once it’s really creamy, remove from heat and stir in the vanilla yoghurt until combined.
3. To serve, place the cream of rice into a bowl and top with the blueberries.
4. Dollop with the caramel sauce over the top. Serve!