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Mixed Berry Chia Jam and Mascarpone on Crispbread

bamboo cutting board withcrispbread and brown rice cake topped with mixed berry chia jam and mascarpone cheese

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.

Ingredients

Scale

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

  1. 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.
  2. Turn heat off and add the lemon juice, maple syrup, and chia seeds.
  3. Allow jam to cool, then place in the refrigerator to thicken for about an hour.
  4. If eating immediately: spread 1/2 Tablespoon mascarpone and 1 Tablespoon jam onto each of the crispbread or rice cakes.
  5. 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

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