Lemon millet cream with blueberries
A fresh, citrusy gluten-free cream that tastes of summer.
Open in the appPer serving
- Calories
- 363 kcal
- Protein
- 13.3 g
- Carbohydrates
- 62.1 g
- Fat
- 7.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Millet flour40 g
- Soy milk250 ml
- Lemon zest3 g
- Agave syrup2 teaspoons
- Blueberries100 g
- Chia seeds5 g
Contains: soy,
In season: July – September
Method
- Wash the lemon and grate the zest, only the yellow part.
- In a small pan, off the heat, mix the millet flour into the soy drink with the lemon zest, pouring little by little and whisking until there are no lumps.
- Cook over low heat for 7 minutes, stirring constantly, until the cream thickens and coats the spoon; turn off the heat and sweeten with the agave syrup.
- Wash and dry the blueberries and serve the cream warm or cold with the blueberries and chia seeds.
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