Sophie & Isla's Prettiest Pink Chia Pudding Pots with Basil and Berries
1 cup double-thick Greek yoghurt (or, my
preference, coconut cream)
¼ cup Quick Chia Berry Jam (see page 23)
baby basil leaves (or mint), for garnishing
fresh or frozen berries, for garnishing
Type of dish
Desserts
PreparationMix together the chia seeds and Greek yoghurt. Then stir in the jam
and mix as much or as little as you like (berry ripple or pink perfection,
you choose). Divide between four small glass jars or pretty glasses and
refrigerate for at least 3 hours, or preferably overnight.
Just before serving, garnish with fresh baby basil leaves (or use mint)
and berries.
and mix as much or as little as you like (berry ripple or pink perfection,
you choose). Divide between four small glass jars or pretty glasses and
refrigerate for at least 3 hours, or preferably overnight.
Just before serving, garnish with fresh baby basil leaves (or use mint)
and berries.
TipsOn the go: Make these in small glass jars with lids for breakfast on the go,
adding a generous scattering of Everything Granola (see page 32) or mixed
seeds and nuts once they are set.
Make them chocolate! Leave out the berry jam and instead add 2–3 tsp
cacao powder, a dash of vanilla extract and 1–2 tsp maple syrup. Mix well
and refrigerate until serving. Top with a little Everything Granola or a dollop
of berry jam if you like.
adding a generous scattering of Everything Granola (see page 32) or mixed
seeds and nuts once they are set.
Make them chocolate! Leave out the berry jam and instead add 2–3 tsp
cacao powder, a dash of vanilla extract and 1–2 tsp maple syrup. Mix well
and refrigerate until serving. Top with a little Everything Granola or a dollop
of berry jam if you like.