Blueberry Chia Dessert. Have you heard of chia seeds? If you're a fan of Pinterest and food you already know how easy it is to browse recipes and come across some completely new ingredients. I found chia in this way but couldn't find it locally in France but you can buy online or easily get it in the UK. It is said to be a superfood, like blueberries are, in part due to it being 20% protein, but you can find many other reasons too if you want to google!
The seeds are not unlike sesame seeds and swell up in liquid but still retain a little crunch.
I combined fat-free natural yogurt with blueberries, coconut powder and honey but you could use a tbsp of artificial sweetener too and leave out the coconut. I have to say that I love the combination of the blueberries with coconut, something I discovered when I made my Blueberry and Coconut Muffins. Liquidise until well combined and then stir in the chia seeds. Divide the mixture between glasses and cover and chill overnight.
At this point you could just eat them as they are as a really healthy breakfast but they can easily be turned into blueberry chia dessert with some extra garnish.
Put some dessicated coconut into a non stick pan and toast over a medium heat, add a layer of creme fraiche, natural yoghurt and top with extra blueberries and the toasted coconut.
The verdict? The seeds themselves are tasteless but add a pleasant texture so that it resembles a mousse. The taste is creamy, luxurious and fruity but not overly sweet.
So what could be better than low fat, with two superfoods, ridiculously easy and rather delicious?
I am already dreaming up some other combinations. How about you?
Blueberry Chia Dessert
- 2 tbsp white or black chia seeds
- 100 g fresh blueberries
- 250 g non fat yoghurt 2 yoghurts
- 2 tbsp coconut powder
- 1 tbsp runny honey or other sweetener
- 250 g yoghurt/creme fraiche/whipped cream
- 1 tbsp toasted coconut
- extra blueberries
- In a blender combine the honey, blueberries, yoghurt and coconut powder until quite smooth.
- Stir in the chia seeds and divide the mixture between 2 glasses.
- Leave overnight in the fridge for breakfast or 4 hours for a dessert.
- Decorate with extra yoghurt, creme fraiche, toasted coconut and extra blueberries.