Zesty, creamy, and topped with a crunchy cinnamon crumble, these Mini Lemon Blueberry Crumble Cups taste just like a slice of lemon blueberry pie in a high-protein, bariatric-friendly snack cup!
Why You’ll Love This Recipe
High-Protein & Low-Carb: Creamy Greek yogurt and lemon zest create a rich cheesecake-like base loaded with protein.
Meal Prep Champion: Portion into individual mini cups for a convenient grab-and-go dessert all week.
Perfect Texture Contrast: Juicy blueberries paired with a light, spiced cinnamon crumble topping.
Essential Kitchen Equipment
Mixing Bowl & Whisk: For blending the smooth lemon yogurt base.
Small Saucepan: To simmer fresh or frozen blueberries into a thick jammy layer.
6 Mini Storage Tubs (8 oz): For layering and easy fridge storage.
Ingredients
For the Creamy Lemon Base:
2 cups Plain non-fat Greek yogurt (or whipped cottage cheese)
1 scoop (30g) Vanilla protein powder
2 tbsp Fresh lemon juice
1 tbsp Fresh lemon zest
2 tbsp Granulated sweetener (like Monkfruit or Swerve)
For the Blueberry Layer:
1 cup Fresh or frozen blueberries
1 tbsp Water
1 tsp Lemon juice
1 tsp Granulated sweetener
For the Cinnamon Crumble Topping:
1/2 cup High-protein, low-carb cereal (crushed) or almond flour
1 tbsp Melted butter (or coconut oil)
1/2 tsp Ground cinnamon
1 tbsp Granulated sweetener
Step-by-Step Instructions
1. Make the Blueberry Compote: In a small saucepan over medium heat, combine the blueberries, 1 tbsp water, 1 tsp lemon juice, and 1 tsp sweetener. Simmer for 4 to 5 minutes, mashing slightly with a fork until juicy and thickened. Remove from heat and let cool.
2. Whip the Lemon Base: In a mixing bowl, whisk together the Greek yogurt, vanilla protein powder, fresh lemon juice, lemon zest, and sweetener until completely smooth and velvety.
3. Prep the Crumble: In a small bowl, mix the crushed low-carb cereal (or almond flour), melted butter, ground cinnamon, and sweetener until a crumbly mixture forms.
4. Layer the Cups: Divide the lemon yogurt base evenly among 6 mini tubs. Top each with a generous spoon of the cooled blueberry compote, then sprinkle the cinnamon crumble over the top.
5. Chill & Serve: Seal and refrigerate for at least 30 minutes before enjoying cold!
Chef’s Tips
Let Compote Cool: Make sure your blueberry compote cools completely before spooning it over the lemon yogurt base so it doesn’t melt the texture.
Keep It Extra Crunchy: If you prefer a super crispy crumble, store the cinnamon topping separately and sprinkle it on right before eating!
Nutritional Breakdown (Per Serving / 6 Servings Yield)
Servings: 6 mini cups
Calories: ~140 kcal
Protein: 16g
Net Carbs: 6g
Fat: 4g
Frequently Asked Questions (FAQ)
How long do these keep in the fridge?
Stored tightly sealed in the refrigerator, these cups stay fresh and delicious for up to 4 to 5 days.