I have been experimenting with chia seeds for a couple of weeks and I am crazy excited about this dessert. My perpetual sweet tooth doesn’t necessarily play nice with my current caloric goals so finding a dessert that won’t break the calorie bank is a total score.
This recipe is inspired by my favorite sign of Spring, the cherry blossom. A lightly sweet, delicately pink, strawberry chia seed pudding, topped with ripe strawberries and matcha (green tea) whipped cream.
And here is the best part, each serving is 105 calories. Sweet tooth satisfied..check…my fitness pal tracking still in the black…check.
Strawberry Chia Pudding with Matcha Whipped Cream
2 Tablespoons raw honey
1 Cup coconut milk
1/2 Cup chia seeds
1 10 oz carton of Truwhip or whipped cream ( reserve 2/3 for topping.)
It is best to make chia pudding at least 8 hours ahead, making it the night before works really well. Wash and hull strawberries, place in blender along with honey and coconut milk. Blend until smooth. Since strawberries can vary in size, keep in mind the proper ratio for a thick chia pudding is 4 parts liquid to 1 part chia seeds so for this recipe aim for 2 cups of liquid. You can always add more strawberries or coconut milk to equal 2 cups.
Place chia seeds in bowl and then add the strawberry milk mixture, stir until mixed well, cover and refrigerate for at least 8 hours. Then add 1/3 of the Truwhip container or about a cup of whipped cream, fold until combined.
Remainder of Truwhip or whipped cream
1-2 teaspoon matcha powder
10 strawberries, washed, hulled, and diced
1-2 Tablespoon sugar
16 cookies or Asian bread-sticks (optional)
Small dice strawberries, sprinkle with 1 Tablespoon sugar, and refrigerate for at least an hour. Fold 1 teaspoon of matcha powder in 2/3 a container of Truwhip until combined.
Spoon or pipe pudding into a 2 oz shot glass, add diced strawberries, add optional garnishment; sugar wafers or little bread-sticks work great. I found these strawberry and green tea dipped bread-sticks on the International isle at the grocery store. If you are going for gluten free on this recipe, just pick up gluten free sugar wafers.
Top with a dollop of matcha Truewhip and either a little sprinkle of straight matcha powder or you can combine a teaspoon of matcha and a tablespoon of sugar, then sprinkle that on top to garnish.
Happy first week of Spring!!