Chia Berry Yoghurt Puddings

These lovely little puddings are my new favourite breakfast, however they could be eaten at any time of the day.

They would make a great filling snack or even a delicious indulgent dessert after dinner (you could make a smaller serving size for dessert).

They are very quick and easy to make and can be varied according to what ingredients you have to hand or what you feel like.  Some suggestions are:

• use nuts and/or seeds in place of toasted muesli – this would also make them gluten free
• use fresh mashed strawberries (or blueberries or raspberries) in place of mixed berries
• use stewed rhubarb in place of berries (or stewed rhubarb and raspberries mixed together, yum!)
• use low fat custard in place of yoghurt

Chia Berry Yoghurt Puddings

Serves 2

• 1 1/2 cups frozen mixed berries (I used oob frozen mixed berries from Woolworths)
• 3 tablespoons water
• 1 1/2 tablespoons pure maple syrup
• 1 1/2 tablespoons chia seeds
• 6 tablespoons your favourite yoghurt
• 1/2 cup toasted muesli

Directions:

1. Place berries and water in microwave-proof bowl and cook for 2 minutes on high to defrost berries
2. Mash roughly with a fork, then stir in maple syrup and chia seeds
3. Set aside for at least 2 hours, or overnight until the mix thickens
4. Organise 2 glasses for serving
5. Place 1/4 of the mixed berry mixture in the bottom of each of the 2 glasses
6. Top each glass with 2 tablespoons of yoghurt and sprinkle with 1/8 cup of muesli
7. Top with remaining berries and 1 tablespoon yoghurt each
8. Sprinkle with remaining muesli
9. Eat!

Per Serve:  1367kJ or 325 calories; P 11g Fat 13g SFat 3g CHO 36g Fibre 11g

For a Gluten Free Option – use nuts and/or seeds in place of muesli

For a low FODMAP Option – use lactose free plain yoghurt and use nuts and/or seeds in place of muesli (avoid using almonds, pistachios or cashews though)