Chia and pomegranate layered dessert with pistachios

Chia and pomegranate layered dessert with pistachios: creamy yoghurt, chia seeds, pomegranate seeds and pistachios make a fresh dessert with a delicate crunch.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 210 kcal per serving
• Protein: 7 g
• Fat: 10 g
• Carbs: 20 g

Ingredients

• 1 tbsp unsalted pistachios (chopped)
• ½ pomegranate (just the seeds)
• 200g unsweetened coconut or soya yoghurt
• 3 tbsp chia seeds
• 1 tsp runny honey (or date syrup)

Method

You’ll need: mixing bowl

1. Stir the chia seeds with some of the yoghurt in a small bowl and leave to swell briefly until the mixture thickens noticeably.
2. Meanwhile, remove the pomegranate seeds from the fruit. Doing it in a bowl of water is usually cleaner and avoids lots of juice splashes.
3. Divide the rest of the yoghurt between glasses and top with the chia and yoghurt mixture. The layers don't need to be neat – loose layers look good too.
4. Add the pomegranate seeds and finish with honey or date syrup. Finally, scatter over the chopped pistachios.
5. If you'd like a firmer texture, chill the glasses briefly. That lets the chia seeds thicken a little more.

Good to know

This dessert looks elaborate but is actually quick to make. What I like about it is the mix of creamy, fresh and crunchy.

Swaps

Pistachios → walnuts (more alpha-linolenic acid and a stronger nutty flavour); coconut yoghurt → soya yoghurt (usually more protein); honey → date syrup (unrefined sweetness with a little potassium); pomegranate → berries (often a little more fibre and with vitamin C, depending on the type).

Allergens

Contains tree nuts from the pistachios and, depending on the yoghurt, soya; better for children in a small portion and with finely chopped pistachios, and during pregnancy the ingredients are common as long as the yoghurt is pasteurised. Contains: tree nuts (pistachios), soya (with soya yoghurt).

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