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Chia & yogurt puddings with berries

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

  • Prep: 10 mins
    Cook: 2 mins
    plus overnight setting
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 196
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 14
  • Protein 10
  • Fat 9
  • Fibre 6
  • Salt 0.3

Nutrition per serving

  • Calories 196
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 14
  • Protein 10
  • Fat 9
  • Fibre 6
  • Salt 0.3

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

Method

  1. 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.

  2. 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.

  3. 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.

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