Mixed Berry Chia Jam and Mascarpone on Crispbread
Crispbread is a large, hearty cracker that makes a great vehicle for sweet and savory toppings. While technically Scandinavian, it fits well into a Mediterranean diet. My favorite crispbread is a gluten-free version from Trader Joe’s made from a variety of seeds. If you are looking for a lower sodium option than crispbread, brown rice cakes make a great replacement. This recipe is from Mediterranean Diet Meal Prep Cookbook.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 3 servings, plus an extra 2/3 cup jam that can be frozen 1x
Ingredients
1 (1-pound) bag frozen mixed berries
2 teaspoons freshly squeezed lemon juice
2 teaspoons pure maple syrup
2 Tablespoons plus 2 teaspoons chia seeds
3 Tablespoons mascarpone cheese
6 slices crispbread (or brown rice cakes for a lower sodium option)
Instructions
- Place frozen berries in a saucepan over medium heat. When berries are defrosted, about 5 minutes, mash with a potato masher. You can leave it chunky.
- Turn heat off and add the lemon juice, maple syrup, and chia seeds.
- Allow jam to cool, then place in the refrigerator to thicken for about an hour.
- If eating immediately: spread 1/2 Tablespoon mascarpone and 1 Tablespoon jam onto each of the crispbread or rice cakes.
- If meal prepping: Place 2 crispbread in each of 3 resealable sandwich bags. Place 1 Tablespoon mascarpone and 2 Tablespoons chia jam in each of 3 containers with dividers. Alternatively, put the mascarpone and jam into separate small sauce containers. Each slice of crispbread gets 1/2 Tablespoon of mascarpone and 1 Tablespoon jam.
Notes
Storage: Store crispbread at room temperature and chia jam and mascarpone in the refrigerator. Mascarpone will last 7 days in the refrigerator while chia jam will last 2 weeks. Chia jam can be frozen for up to 3 months.
Keywords: breakfast, meal prep, chia jam, mascarpone, vegetarian, nut free
