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.
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
- 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.
- 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.
- When ready to serve, stir together the yoghurt with the protein powder. Top the chia with yoghurt, then compote and serve immediately.