Chia & yogurt puddings with berries served on a plate

Chia & yogurt puddings with berries

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(3 ratings)

Prep: 10 mins Cook: 2 mins plus overnight setting


Serves 4

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal196
  • fat9g
  • saturates4g
  • carbs15g
  • sugars14g
  • fibre6g
  • protein10g
  • salt0.3g
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  • 2 sheets gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 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


  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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Comments, questions and tips

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23rd Jul, 2018
I made these and added some rose water to flavour rather than the vanilla essence in the recipe and they were lovely with the fruit purée. I might be tempted to add a couple of teaspoons of sugar or honey just to sweeten very slightly next time but they make a great healthy breakfast or pudding
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