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🍰 Chia Poppy Seed Pudding with Fruit and Yogurt

308 kcal · 30 min · 4 servings

Ingredients

• 200 ml milk (1.5% fat)
• 200 ml coconut milk
• 25 g chia seeds (5 tbsp)
• 50 g birch sugar (xylitol)
• 4 tsp ground poppy seeds (black poppy seeds; 13 g)
• 200 g frozen blackberries
• 4 fresh figs
• 100 g yogurt (3.5% fat)
• 15 g almond slivers (2 tbsp)

Instructions

1. 1. Pour the milk and the coconut milk into a small saucepan.
2. 2. Bring the milk mixture to a boil on the stove.
3. 3. Stir in the chia seeds until they are evenly distributed in the liquid.
4. 4. Sweeten the mixture with half of the specified amount of xylitol.
5. 5. Stir the poppy seeds into the pudding mixture.
6. 6. Remove the pot from the heat and let the mixture cool down briefly.
7. 7. Place the pot in the refrigerator for about 2 hours.
8. 8. Let the blackberries thaw during this time.
9. 9. Set aside a few of the thawed blackberries for decoration.
10. 10. Place the remaining blackberries and the rest of the xylitol in a clean saucepan.
11. 11. Add 3 tablespoons of water to the blackberry mixture.
12. 12. Bring the mixture to a boil on the stove.
13. 13. Simmer the blackberries for 5 to 6 minutes.
14. 14. Continue cooking until the mixture thickens and the berries are soft.
15. 15. Remove the pot from the heat.
16. 16. Let the blackberry compote cool down completely.
17. 17. Take the cooled chia pudding out of the refrigerator.
18. 18. Stir the pudding vigorously before serving.
19. 19. Wash the figs thoroughly.
20. 20. Slice the figs into thin slices.
21. 21. Take 4 glasses for portioning.
22. 22. Layer the pudding alternately with the fig slices and the cooled blackberry compote into the glasses.
23. 23. Add a dollop of yogurt to each portion.
24. 24. Sprinkle the glasses with slivered almonds.
25. 25. Garnish the glasses with the reserved blackberries.
26. 26. Serve the pudding immediately.

Nutrition per serving

• kcal: 308
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 29 g