MFF_ChiaStrawberryPuddings

Recently, my dad invited me to dinner and I was tasked with bringing dessert. With summer just around the corner, I wanted to create something delicious AND healthy, so came up with these chia puddings with strawberry and rhubarb compote. With only 2 tablespoons of caster sugar in the entire dish, they are a great way to get that after dinner sweetness without feeling guilty. Plus, chia seeds are packed with omega 3 and paired with the yoghurt and protein powder make these a good source of protein. I’ve used vanilla protein powder to flavour my yoghurt, but feel free to substitute with extra vanilla extract, or leave it out completely for a sharper taste.

CHIA PUDDINGS
W/ STRAWBERRY & RHUBARB COMPOTE

200g white chia seeds
700ml low fat milk
1 tbsp vanilla extract
2 punnets (500g) strawberries, halved
1 bunch (5-6 stalks) rhubarb, cut into 3cm lengths
2 heaped tbsp caster sugar
juice of 1/2 a lemon
1 1/2 cups low fat greek yoghurt
1/3 cup low carb vanilla protein powder

  1. In a bowl, combine chia seeds, milk and vanilla. Leave to absorb in the fridge for 30 minutes, stirring occasionally. Spoon chia into 6 serving glasses and refrigerate for another 30 minutes or until ready to serve.
  2. Meanwhile, in a saute pan over medium heat, add the rhubarb, caster sugar, lemon juice and 1/2 cup water. Cook until rhubarb is just beginning to break up, about 3 minutes. Add the strawberries and cook for another minute or two until the fruit is just tender. Remove from heat, allow to cool slightly before refrigerating until cold.
  3. When ready to serve, stir together the yoghurt with the protein powder. Top the chia with yoghurt, then compote and serve immediately.

Serves 6