Lemon Blueberry Overnight Weetbix

Ingredients

• 45 g Weetbix (About 3 biscuits; crushed)
• Boiling water (Enough to cover the Weetbix)
• Cinnamon (A dash)
• Vanilla essence (A dash)
• 20 g Vanilla custard protein powder
• 150 g Greek yoghurt (For the yoghurt layer)
• 75 g Blueberries (Frozen or fresh; creator used frozen)
• Lemon juice (To taste for the yoghurt layer; approximately 1/4 lemon, plus a squeeze for the topping)
• Lemon zest (To taste; approximately from 1/4 lemon)
• 10 g Lite cream cheese (For the topping)
• 15 g Yoghurt (For the topping)
• 5 g Sweetener (For the topping)

Steps

1. 1

   Crush the Weetbix in a container. Add the cinnamon and vanilla essence.

2. 2

   Pour boiling water over the crushed Weetbix until covered, then mix until soaked but still firm.

3. 3

   Mix the Greek yoghurt with the protein powder and lemon juice.

4. 4

   Fold in the blueberries and lemon zest, then spread the yoghurt mixture over the Weetbix base.

5. 5

   Whisk the lemon juice, lite cream cheese, yoghurt, and sweetener together until smooth to make the topping.

6. 6

   Spread the cheesecake topping over the yoghurt layer.

7. 7

   Cover and refrigerate overnight to set. Enjoy chilled for breakfast.

Notes

The creator says it keeps for up to four days in the fridge. The amount of boiling water and the amounts of cinnamon, vanilla essence, and lemon are given approximately or to taste. The post states macros per serving of 416 calories, 36 g protein, 47 g carbohydrates, and 8 g fat.

Nutrition per serving

• breakfast
• dessert
• high-protein
• meal-prep
• vegetarian
• no-cook
• overnight
• gluten-containing