Chia berry pudding
- Ready In: 45 minutes
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Serves: 4
This is a tasty and easy dessert that you can make ahead of time and have sitting ready in the fridge. Play around with the ratios. Use less chia if you want a less-firm custard. Chia sure beats gelatine or junket tables for ease. Plus you get the nourishment of a whole food.
Ingredients
- ½ cup (100 g) raw white chia seeds
- 2 cups (500 mL) cow’s milk or soy, almond or rice mylk
- 1 tablespoon sugar or honey (optional)
- ½ cup (3-4 or 125 g) fresh strawberries, trimmed and halved if big
- FOR THE TOPPING
- 2 x 125 g punnets of berries
Nutrition per serve
(Includes a topping of mixed berries and the optional honey or sugar) contains 985 kJ (235 Calories), 8 g protein, 12 g fat (includes 4 g saturated fat), 19 g carbohydrate (including 17 g sugars), 11 g fibre, 49 mg sodium. Read our nutrition rating system. Read our nutrition rating system.
Directions
- Place all ingredients into a food processor and whirl for one minute.
- Then pour the chia-milk mixture into 4 squat glasses, individual bowls, or one big bowl to serve out later.
- Cover and leave in the fridge for 30 minutes to set. Can leave it overnight.
- Before serving, top with any fresh berries (blueberries, blackberries, sliced strawberries).
Variations
- No strawberries? Use a handful of fresh blueberries (about ½ cup or 80 g)
- Frozen mixed berries are fine if fresh are not in season.
