Chia Seed Pudding with Seasonal Fruit

A quick weeknight dessert of vanilla chia pudding set briefly in the refrigerator and finished with a fresh apple-pear topping. The texture is thick and spoonable, with a lightly sweet base that contrasts with juicy fruit and a little crunch from optional almonds.

By Julienne

Servings: 4

Ingredients

• 480 ml whole milk cold
• 120 g plain Greek yogurt cold
• 45 ml maple syrup none
• 5 ml vanilla extract none
• 1 g fine salt none
• 80 g chia seeds none
• 180 g apple small dice
• 180 g pear small dice
• 15 ml lemon juice freshly squeezed
• 1 g ground cinnamon none
• 20 g toasted sliced almonds optional garnish

Instructions

1. In a medium bowl, whisk together the milk, Greek yogurt, maple syrup, vanilla extract, and salt until smooth. Add the chia seeds and whisk again for 30 seconds so they are evenly dispersed. The mixture looks uniform with no visible dry clumps of chia seeds.
2. Let the mixture stand for 5 minutes, then whisk again thoroughly to prevent settling. The chia seeds are suspended evenly rather than collecting on the bottom.
3. Divide the pudding among 4 serving glasses or bowls. Cover and refrigerate for at least 45 minutes, or until lightly thickened and spoonable. The pudding mounds softly on a spoon and no longer pours like a thin liquid.
4. While the pudding chills, toss the diced apple and pear with lemon juice and ground cinnamon in a small bowl. If using the almonds, keep them aside for garnish. The fruit is lightly coated and glossy, with no pooling juice at the bottom.
5. Top each chilled pudding with the fruit mixture. Add the almonds if using, then serve cold. Each serving has a creamy chia base and a fresh fruit layer on top.