Zingy Strawberries and Cream Cups

Todays post is a shout out to all my fellow spoonies and lupus warriors who have a love hate relationship with summer!

While the hot weather and sunshine warms my heart and brings joy to my soul, it can also cause SLE ‘flare ups’ that result in the horror that is prednisone and all it’s associated side effect glory.
However, thankfully, I am not one to wallow in self-pity for too long, but instead focus solutions and finding ways to make prednisone a little easier to survive.

These zingy little cups are one such example, where prednisone induced TMJ pain resulted in experimentation with soft foods that didn’t compromise in flavour.
They are a great balance of sweet, yet a little tart, creamy, but not too rich. The perfect cooling bite on a warm summers day.


220g fresh strawberries, washed and green tops removed
2 tbsp maple syrup
2/3 cup water
1/2 cup white chia seeds
1/2 cup Greek yoghurt
2 tsp lemon zest, finely grated
1 tbsp lemon juice
1 tbsp honey
*extra strawberries to decorate

1. Throw the strawberries, maple syrup and water into a blender and whazz until smooth.
2. Add the chia seeds to the strawberry mixture and let sit for 15 minutes. After 15 minutes mix again, then distribute the mixture into glasses and place in the fridge to set for 5 hours or overnight.
3. Once the chia puddings are set, add yoghurt, lemon zest, lemon juice and honey into a bowl and whisk until well combined.
4. Top each of the chia puddings with some of the lemon yoghurt mixture and slices of strawberries.

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