Food and Travel

Smooth and creamy raspberry chia pudding

This low-sugar (potentially vegan) chia pudding is perfect for hot days and lazy mornings. This dessert provides 575 kcal, 7g protein, 22g carbohydrate (of which 11.5g sugars), 52g fat (of which 32g saturates), 12g fibre and 0.1g salt per portion.
For the chia pudding
400g/14oz of full-fat crème fraîche (preferably organic)
6 tbsp chia seeds (available from health food stores)
2 tbsp vanilla extract
4 tsp honey, preferably raw, to taste
300g/10½ raspberries
20 drops pure stevia extract (available from health food stores)
To garnish
small handful toasted desiccated coconut or chopped almonds
½ unwaxed orange, grated zest only
Recipe tips
Blend the crème fraîche with the chia seeds, vanilla extract, honey, raspberries (reserving a handful of the raspberries for the garnish) and salt until smooth and well combined. Add the stevia, taking care to taste after each drop as stevia is very sweet.

Chill the chia mixture in the fridge for at least 4 hours, or preferably overnight.

To serve, divide the chia pudding equally among 4 serving bowls. Garnish with the reserved raspberries, toasted nuts and orange zest.

Source: BBC

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