With the holiday season now in full swing, chances are those with a sweet tooth (or two) are busy rifling through a mental checklist of desserts to make over the holidays. Giada De Laurentiis’ recipe for chia seed pudding is a snippet of dessert for breakfast, and manages to straddle both sides of the equation, satisfying the sugar hound while still offering some nutritional benefits.
“Once plumped in almond milk and creamy yogurt, chia seeds remind me of tapioca, only they are high in omega-3s and fiber…” notes De Laurentiis in her new book, Giada's Feel Good Food. “This is a real treat: a no-cook creamy pudding that’s good for you.”
Chia Seed Pudding
Ingredients
- 1 cup vanilla-flavoured unsweetened almond milk
- 1 cup plain low-fat (2%) Greek yogurt
- 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1/4 cup chia seeds
- 1 pint strawberries, hulled and diced
- 1/4 cup sliced almonds, toasted
Directions
In a medium bowl, gently whisk the almond milk, yogurt, the 2 tablespoons maple syrup, vanilla, and salt until just blended. Whisk in the chia seeds. Let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds. Spoon the pudding into 4 bowls or stemmed pudding glasses, mound the berry mixture on top, and serve. Serves 4.
On February 8, 2014, Chef’s Challenge for a Cure will raise funds for research and care in women’s cancers at Mount Sinai Hospital through gala table sales and the efforts of fundraising participants. The top 50 fundraisers (who have raised $2,500 or more) will have the chance to cook onstage beside a slew of celebrity chefs, while those who have raised more than $1,000, but are not part of the top 50, will be invited to a meet and greet with Giada herself. De Laurentiis and the Food Network’s John Catucci will co-host the evening, with Mark McEwan, Vikram Vij, and Maggie McKeown joining as guest chefs.
