Chia Poppy Seed Pudding with Fruit and Yogurt
The Chia-Poppy Seed Pudding with fruit and yogurt from Spoonsparrow comes without household sugar – instead xylitol is used!
Ingredients
- 200 ml milk (1.5 % fat)
- 200 ml coconut milk
- 25 g chia seeds (5 tbsp)
- 50 g xylitol
- 4 tsp ground poppy seed (13 g)
- 200 g frozen blackberries
- 4 fresh figs
- 100 g yogurt (3.5 % fat)
- 15 g almond sticks (2 tbsp)
Instructions
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1.
Boil the milk with coconut milk in a small pot and stir in the chia seeds. Sweeten lightly with half of the xylitol. Then stir in the poppy seed. Set the mixture aside, cool it, and refrigerate for about 2 hours.
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2.
Meanwhile thaw the blackberries, setting some aside. Place the remaining blackberries with the rest of the xylitol in a pot, add 3 tbsp water, bring to a boil, and simmer for 5–6 minutes until thickened and the berries break down. Remove from heat and let cool.
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3.
Take the chia pudding out of the fridge and stir thoroughly. Wash the figs and slice them. Layer the pudding alternately with fig slices and blackberry compote in four glasses, topping each with yogurt. Garnish with almond slivers and remaining blackberries before serving.
