Fruity raspberry chia dessert

Fruity raspberry chia dessert with raspberries, chia seeds, Greek yoghurt, almonds and mint – creamy, fresh and quick to prepare.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 14 g
• Fat: 11 g
• Carbs: 22 g

Ingredients

• 150 g raspberries
• 2 tbsp chia seeds
• 1 tbsp maple syrup
• 250 g Greek yoghurt
• 2 tbsp almonds
• 1 dash of vanilla extract
• 1 tbsp mint

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon

1. Gently warm the raspberries in a small pan until soft and starting to fall apart. Then take them off the heat for a moment.
2. Stir the warm raspberries with the chia seeds and some of the maple syrup. Leave the mixture to stand until it cools and noticeably thickens.
3. Meanwhile, toast the almonds in a dry frying pan until golden brown. Stir the Greek yoghurt with the rest of the maple syrup and the vanilla extract until smooth.
4. Layer the raspberry chia mixture and the yoghurt cream alternately in glasses. Finish with a layer of yoghurt or raspberry, whichever you like the look of better.
5. Chill the glasses briefly so the dessert firms up a little and the layers stay neat.
6. To serve, sprinkle the dessert with the toasted almonds and finely sliced mint.

Good to know

This dessert is fresh, creamy and pleasantly uncomplicated. It feels light but still has substance. Just right when you want something sweet without much effort.

Swaps

Greek yoghurt → skyr (more protein, usually a little less fat); maple syrup → date paste or finely puréed dates (less processed); almonds → walnuts (more omega-3 fatty acids); raspberries → blueberries (mild in flavour, also with fibre)

Allergens

Contains milk and tree nuts (almonds). For small children, let the chia seeds soak well and adjust the amount of nuts to their age; during pregnancy the ingredients are usually fine, provided the dairy products are pasteurised.