Roasted Strawberry Chia Puddings

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS: Sugar Free
CALORIES
220kcal
protein
10.3g
carbs
5.7g
fat
14.6g
serves
4serves

Introduction

As yummy as they are pretty…

Until a couple of years ago, I didn’t know that roasted strawberries existed.

Fresh strawberries are lovely, but when you roast them they become deeper and sweeter and all around more delicious.

Roast your strawberries with a sprinkle of sweetener and a dash of vanilla…or wait for my next cookbook to come out, which will have a recipe.

Creating pretty ombre layers isn’t a requirement of this dish, I just liked the way it looked.

Make them. Share them. Tag me.

Enjoy!

The recipe

Ingredients

1 cup of greek yoghurt
2 cups of milk of choice (I used macadamia and this is what the macros are calculated on)
1 tablespoon of erythritol
1 teaspoon of vanilla extract
8 tablespoons of chia seeds
4 tablespoons of vanilla roasted strawberries

Directions

Step 1
Place all of the ingredients, except the strawberries, into a bowl and whisk well to combine.
Step 2
Cover the bowl and place in the fridge for an hour to thicken up.
Step 3
You can either puree your strawberries in a food processor, or mash them with a fork for more texture, it’s a completely individual thing.
Step 4
Once the pudding has thickened but not set, remove from the fridge and stir the strawberries through until combined.
Step 5
Spoon into four jars and chill until set.
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Tag @naomisherman_foodcreative

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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