This pudding is delicious, low-gi and low in sugar. One serve counts as one piece of fruit out of your 2 pieces per day. You can make it in a big batch and store in the fridge for 3-5 days. Make the topping and the pudding base the night before and then construct your dish in the morning.
Make the smashed strawberry ‘jam’ topping:
250 g (9 oz) strawberries, washed with stalks removed
150g (5 1/2 oz) raspberries
1 teaspoon vanilla bean paste / extract or pods from 1/2 vanilla bean
2 fresh dates, pitted or stevia drops to taste
2 tablespoons chia seeds
Combine 125 g (4 1/2 oz) strawberries, vanilla and dates into a high performance blender like a Vitamix.
Blend until smooth.
Spoon the strawberry puree into a bowl.
Add the chia seed and mix through.
Smash the raspberries and add to the strawberry puree.
Dice the other 125 g (4 1/2 oz) of strawberries then add to the strawberry puree.
Allow the berry jam to settle and develop for at least 30 minutes in your refrigerator
(Recipe from Teresa Cutter – The Healthy Chef)
Sprinkle over a few leave of fresh mint if, you have them handy.
This travels well so you can serve them up into little ready-to-go jars and take with you if you need to leave the house early.