Apple chia hung curd smoothie

• Hung curd · curd drained in a muslin for 2–3 hours150 g
• Apple · cored, skin on, chopped1 small (120 g)
• Rolled oats20 g (2 heaped tbsp)
• Chia seeds1 tbsp (12 g)
• Water · chilled100 ml
• Cinnamon powder1/2 tsp
• Ice cubes3

Method

1. 1

   Pulse the oats and chia seeds in the dry blender jar 4–5 times to a coarse powder.

2. 2

   Add the hung curd, apple, water, cinnamon and ice. Blend on high for 60 seconds, scraping once, until the apple skin has disappeared and the texture is thick and smooth.

3. 3

   Pour into a glass. Let it stand 2–3 minutes if you want it spoonable, or add a splash of water to drink it.

Tips

• Hang 300 g curd overnight in the fridge to get about 150 g hung curd for the morning.
• Red apples need no sweetener; with a sour green apple add 1 date.

Swaps

• No hung curd? Use 200 g thick set curd and skip the water: 3 g less protein.

Storage

Keeps overnight in the fridge in a closed jar; stir before drinking.