I made a delicious mousse today.
It’s technically chia seeding pudding, but I title things how I see fit. And the shoe fits.
Okay, dietitian confession here. I’ve always been a little scared of chia seed pudding. Maybe it’s because I was a Swiss Miss pudding gal. The type that has one texture; ultra smooth but probably not actually sourced from the Swiss cows on the label. I’m willing to believe the lie to save my childhood, though.
Anyways, last year I finally made chia seed pudding and even though it included my favorite ingredients (pumpkin, ginger, cinnamon), I could take it or leave it.
I left it.
When Forager Project proposed a recipe content, those chia seeds were looming at me from the top shelf and I knew it was time to take on the challenge. And, voila! I don’t give myself enough credit #humblebrag because this recipe took one try and it’s freaking delicious. By that, I mean that:
- my husband enjoyed it and,
- I finished the jar off in one day.
Bonus! This recipe has 9.8g of fiber per serving, ~ 40% of your daily fiber need. Plus, 24g of heart-healthy plant-based satiating fat. This is an incredible meal option for long-lasting energy and focus.
Strawberry Hazelnut Mousse
Fat & fiber-rich, ultra-creamy & balanced for breakfast, snack or 4th meal.
- 1 <strong>carton of Forager Strawberry cashew yogurt </strong>
- 1/4 cup Chia Seeds
- 3 TB Hazelnut Butter
- 1/2 tsp ground cinnamon
- 4 sliced strawberries
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Add chia seeds to yogurt and stir briskly to combine. Cover and refrigerate for 5 hours (until it's achieved thicker gel-like consistency.
Use an immersion blender to smooth out the yogurt & chia combo.
In a small bowl combine the ground cinnamon, and hazelnut butter.
Once the pudding is set, place ½ the yogurt in a glass mason jar, add a dollop of the butter mixture, and top with 1 sliced strawberry to cover the surface. Repeat 3x or until the ingredients run out.
Get creative with your topping – consider toasted chopped hazelnuts and dark chocolate chips
Voila! Always serve chilled.
The ingredients for this recipe were provided by Forager Project. There’s a recipe contest based on creativity and taste and I’m obviously participating. What dietitian isn’t ultra-competitive, type A and always down for a challenge? Wish me luck!
