Every year, traditional holiday recipes compete against innovative, healthier ideas. We try to modify recipes by using less sugar or a different type of fat, but the truth is, Santa loves cookies and so do we! However, it is possible to make healthier alternatives to traditional meals while retaining their festive taste.

The following recipe strikes just the right balance between taste and nutrition. We've taken a dessert we all love and made it healthier. It's bursting with flavor, fiber, antioxidants, prebiotics, and probiotics. It's the perfect formula for the holidays because, in addition to being delicious, these ingredients will also optimize your gut's good bacteria and strengthen your immune system. The fiber from the almonds and the polyphenols (antioxidant family) from the blueberries make a great team to stimulate the growth of certain families of bacteria in your gut that produces short-chain fatty acids. These molecules can reduce the synthesis of pro-inflammatory metabolites, which often increases during the holiday due to an excessive intake of saturated fats.

Are you wondering when would be a good time to take Bio-K+ probiotics? Other than when taking antibiotics, trying to reduce gas and bloating, or managing irritable bowel syndrome symptoms, the holidays can be a crucial time to take care of your microbiota. Bio-K+ drinkable products can be integrated into your routine a few weeks before, during and after the holidays. You can drink them as is or you have fun incorporating them into no-bake recipes.

For example, this decadent dessert is sure to impress your guests while providing essential nutrients in each bite. Celebrate the holidays with calcium, fiber, antioxidants, vitamin D and Bio-K+ probiotics. There's nothing better than enjoying time with family and friends and knowing that you're eating something healthy and good for your gut bacteria.

Enjoy!

Mini Blueberry Cheesecakes with Bio-K+

Serves 8

Ingredients

Crust:

1 cup almonds

1 cup dates

2 tbsp water

Blueberry filling:

1/3 cup ground chia seeds

1 cup frozen wild blueberries

500 g cream cheese

2 bottles blueberry-flavored Bio-K+

2 tbsp maple syrup

1 tsp vanilla extract

Garnish:

Wild blueberries and mint

Preparation

Crust:

In a food processor, process almonds, dates and water until you get a dense, homogeneous paste and press it down firmly in the bottom of eight small jars.

Blueberry filling:

In a large bowl, use an electric mixer to beat all ingredients together until smooth and well incorporated.

Spoon the mixture into the eight jars.

Refrigerate for three hours.

Before serving, garnish with fresh wild blueberries and mint.

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