Berry Yoghurt With Chia Seeds Food

CHIA SEED PUDDING

Chia Seed Pudding image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 percent) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
1/4 cup sliced almonds, toasted

Steps:

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Nutrition Facts : Calories 201 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 129 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 8 grams, Sugar 16 grams

CHIA & YOGURT PUDDINGS WITH BERRIES

Chia & yogurt puddings with berries image

Try these summery little berry puddings for breakfast. They're made with chia seeds, which are full of fibre and omega-3 fatty acids, and bio yogurt too

Provided by Sara Buenfeld

Categories Breakfast, Brunch

Time 12m

Number Of Ingredients 7

Ingredients

2 sheets gelatine
300ml whole milk
45g white chia seeds
2 tsp vanilla extract
300ml bio yogurt
320g mixed berries , (we used blueberries, strawberries and raspberries), halved
handful small mint leaves

Steps:

The night before, put the gelatine in a bowl of cold water. Warm the milk with the chia seeds and vanilla in a saucepan, stirring over a low heat until the seeds soften. Remove from the heat. Squeeze the gelatine to remove any excess water, then stir into the warm milk until it dissolves. Stir in the yogurt, then pour the mixture into four mini basins or ramekins (about 175ml each), sprinkled with a little water. Cover and chill.
Blitz a quarter of the berries in a bowl with a hand blender to make a smooth sauce. Cover and chill along with the remaining berries until breakfast.
To serve, run a knife around the inside of the moulds to loosen, then turn out onto plates. Spoon over the berry sauce and scatter with the remaining berries and mint leaves. Will keep chilled for up to one day.

Nutrition Facts : Calories 196 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

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