Blueberry & Lemon (with caramel sauce) Cream of Rice

Serves 1

Cals 286

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!

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