ROASTED STRAWBERRY CHEESECAKE CHIA PUDDINGS Chia seeds are one of my favourite fibre foods, one tbsp gives you 5g of fibre and the type that your gut loves. Make these strawberry cheesecake pudding pots for a naturally high protein breakfast or as a snack. PERFECT for making use of those gorgeous British strawberries. Brilliant for prepping too. Serves 2 340 kcal & 21g protein per serving 4 tbsp chia seeds 150g cottage cheese 100g 0% Greek yoghurt 150ml semi-skimmed milk Maple syrup, honey or sweetener to taste 300g strawberries, hulled and halved 1 tsp olive oil 1 tsp balsamic vinegar optional chopped roasted pecans to serve Add the strawberries to an air fryer basket or baking tray with the olive oil. Roast at 180°C for 5 minutes in the air fryer, or 10 minutes in the oven, until softened and glossy. Add the balsamic then roast for a final 5 mins. You want the strawberries soft and jammy, but not completely mushy. Store in an airtight container. Blend the cottage cheese, Greek yoghurt, milk and sweetener until completely smooth and creamy. Pour into a sealable container, stir through the chia seeds, mix and leave to soak for at least 1 hour, or ideally overnight. If it gets too thick, loosen with a splash of milk. To serve, layer the chia pudding into ramekins or a bowl, top with roasted strawberries, more chia pudding and more strawberries. Finish with chopped roasted pecans for crunch, if using. #healthyrecipes #highprotein - @emthenutritionist