Waitrose and Partners
Lemon curd & blueberry breakfast pots

Lemon curd & blueberry breakfast pots

Lemon curd is so delicious and special – whoever came up with it was a genius. Waitrose Cook Alex Szrok's recipe makes the most of this tangy condiment: A little splodge of bright yellow joy in your strip-lit office, he notes. If eating these immediately, defrost the blueberries first or use fresh. Follow Alex on Instagram

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Vegetarian
  • Serves2
  • CourseBreakfast
  • Prepare5 mins
  • Cook-
  • Total time5 mins
  • Plusoptional chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 140g frozen Essential Blueberries
  • 80g high protein nuts & seeds granola
  • 4 tbsp No.1 Luscious Lemon Curd
  • 150g No.1 Natural Strained Greek Yogurt

Method

  1. Divide half the blueberries between 2 x 250-300ml clean jam jars. Add a sprinkle of granola and a few splodges of lemon curd to each, then spoon in half the yogurt.

  2. Repeat the layers, then top with the remaining granola and lemon curd. Serve immediately, or close the jars and chill overnight before serving.

Cook’s tip

Use up what’s left for more breakfast pots on repeat, or in desserts and baking. My ‘plantiful’ blueberry muffins are a good place to start.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,913kJ/ 457kcals

Fat

21.3g

Saturated Fat

10.7g

Carbohydrates

48.9g

Sugars

31.1g

Fibre

3.3g

Protein

15.8g

Salt

0.5g

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