Chia Yogurt Puddings With Berries Recipes

Steps:

• In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
• The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
• Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Steps:

• The night before, put the gelatine in a bowl of cold water. Warm the milk with the chia seeds and vanilla in a saucepan, stirring over a low heat until the seeds soften. Remove from the heat. Squeeze the gelatine to remove any excess water, then stir into the warm milk until it dissolves. Stir in the yogurt, then pour the mixture into four mini basins or ramekins (about 175ml each), sprinkled with a little water. Cover and chill.
• Blitz a quarter of the berries in a bowl with a hand blender to make a smooth sauce. Cover and chill along with the remaining berries until breakfast.
• To serve, run a knife around the inside of the moulds to loosen, then turn out onto plates. Spoon over the berry sauce and scatter with the remaining berries and mint leaves. Will keep chilled for up to one day.