Raspberry chia parfaits
Prep
15 min
Cook
10 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
10 min
Serves
4
Skill
Dairy and Lactose FreeAlmond MilksSo Good Almond and Coconut MilksGood Source of CalciumLow in Sodium
Ingredients
Chia Pudding
- 2 cups So Good™ Almond Milk Unsweetened
- 1/2 cup chia seeds
- 4 tsp maple syrup
- 1 tsp vanilla extract
- 2 cups fresh or frozen raspberries (270g)
- 2 Tbsp caster sugar
- 1 Tbsp lemon juice
- 1/2 cup fresh raspberries (68g)
- 1 handful fresh mint leaves
Nutrition per serving
839 kJ
energy kj
5 g
protein
0.7 g
saturated fat
11.4 g
dietary fibre
21 g
carbohydrate
18 g
sugars
52 mg
sodium
Method
- Prepare chia pudding by placing almond milk, chia seeds, maple syrup and vanilla in a large bowl and whisking to combine. Cover and refrigerate overnight (or for a minimum of 6 hours), until thick and creamy.
- Meanwhile, make raspberry compote. Place raspberries, sugar and lemon juice in a saucepan on medium heat. Simmer rapidly for 10-15 minutes, until you form a thick compote. Refrigerate until required.
- Assemble parfaits by layering raspberry compote and chia pudding into four glasses or jars. Top with fresh raspberries and garnish with mint. "
Tips
- For extra crunch, add a layer of toasted chopped nuts or granola.
- Parfaits can be assembled a few hours in advance and refrigerated until required.
- Chia pudding and raspberry compote can be refrigerated individually for up to 5 days.
- Recipe is easily halved or doubled (or use smaller glasses to make mini servings).
Chia Pudding
- 2 cups So Good™ Almond Milk Unsweetened
- 1/2 cup chia seeds
- 4 tsp maple syrup
- 1 tsp vanilla extract
- 2 cups fresh or frozen raspberries (270g)
- 2 Tbsp caster sugar
- 1 Tbsp lemon juice
- 1/2 cup fresh raspberries (68g)
- 1 handful fresh mint leaves
Nutrition per serving
839 kJ
energy kj
5 g
protein
0.7 g
saturated fat
11.4 g
dietary fibre
21 g
carbohydrate
18 g
sugars
52 mg
sodium
- Prepare chia pudding by placing almond milk, chia seeds, maple syrup and vanilla in a large bowl and whisking to combine. Cover and refrigerate overnight (or for a minimum of 6 hours), until thick and creamy.
- Meanwhile, make raspberry compote. Place raspberries, sugar and lemon juice in a saucepan on medium heat. Simmer rapidly for 10-15 minutes, until you form a thick compote. Refrigerate until required.
- Assemble parfaits by layering raspberry compote and chia pudding into four glasses or jars. Top with fresh raspberries and garnish with mint. "
Tips
- For extra crunch, add a layer of toasted chopped nuts or granola.
- Parfaits can be assembled a few hours in advance and refrigerated until required.
- Chia pudding and raspberry compote can be refrigerated individually for up to 5 days.
- Recipe is easily halved or doubled (or use smaller glasses to make mini servings).