OMG so fresh, sweet and flavorful!! The PERFECT warm weather healthy Breakfast!
RECIPE:
For the chia pudding:
2 cups milk of choice
6 tablespoons chia seeds
1 tablespoon sugar free maple syrup
1/4 teaspoon almond extract
For the cherry compote:
2 cups (300g) fresh cherries, pitted and halved
6 tablespoons water
3 tablespoons Allulose sugar
1 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
To make the chia pudding, add the milk, chia seeds, maple syrup and almond extract to a medium-sized bowl and whisk until the chia seeds are incorporated.
Cover and place in the fridge for 3-4 hours, or overnight. Check on the pudding after an hour and whisk again as the chia seeds may clump together or settle at the bottom of the dish.
Once the pudding is set, make the cherry compote. In a medium-sized saucepan, add the cherries, water, sugar, cornstarch and lemon juice.
Cook over medium heat, stirring frequently, for 5-8 minutes, or until the cherries have softened and a thick syrup has formed.
Remove from heat and stir in the almond extract.
Let the cherry mixture cool to room temperature and then stir into the chia pudding.
Serve immediately with your choice of toppings or store in the fridge for 2-3 days.
4 Servings:
3 points
179 calories
7g fat
23g carbs
12g protein
Original Recipe: https://www.crumbtopbaking.com/cherry-chamomile-chia-pudding-with-pistachios-and-coconut-cream/print/777/
YouTube Video: https://youtu.be/0oiNgC4ynmo
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