Apple & Blueberry Camelina Pudding

1/2 cup (125 ml) of blueberries from Quebec

1/4 cup (60 ml) of plain camelina seeds Signé caméline

1/2 cup (125 ml)) of plain Greek yogurt

1/2 cup (125 ml) of applesauce

Zest of a lemon, to taste

1. In a small microwave bowl, place 2/3 of the bluerries. Heat in the microwave for one minute. Using a fork, crush the blueberries so as to obtain a grout. Divide into two glasses.
2. In another container, place the camelina seeds, greek yogurt and applesauce. Mix and place in the verrines, over the grout.
3. Use the remaining blueberries and lemon peel as a garnish. Leave in the refrigerator for one hour (or more) before eating.