Chia & strawberry popsicle
Ingredients
2 tbsp chia seeds 1 cup milk cup condensed milk 2 tbsp corn starch cup chopped strawberries
Method Whisk 2 tbsp corn starch in cup milk. Make sure you make a smooth paste and set aside. Mix the remaining milk and the condensed milk in a pot. Set on the stove on medium-low heat. Keep stirring to make sure that there is no accumulation of milk at the bottom of the pan.
Once the mixture begins to simmer, it is time to add the corn flour-milk mixture. Whisk the mixture once again before adding and pour it into the pot of boiling milk in a steady stream with continuous stirring to avoid formation of lumps. Continue stirring and the pudding will begin to thicken.
Once the pudding mixture attains the thickness of a pancake batter, turn the heat off. Let the mixture cool down to just warm. Add the chopped strawberries and chia seeds. Mix well and let it cool down to room temperature. Add the pudding into the popsicles moulds and place in the freezer. After about 30-45 minutes, stick in the popsicle sticks.
Place them back in the freezer and let them set overnight or at least for five hours. Run the moulds under water for easy release of the popsicle. Prashanthi, Food blogger
Chia seed pudding Ingredients 1 cup of vanilla-flavoured unsweetened almond milk 1 cup plain low-fat yoghurt 2 tbsp pure maple syrup, plus 4 tbsp for serving 1 tsp pure vanilla extract cup chia seeds cup mangoes chopped cup sliced almonds, toasted A pinch of salt
Method In a medium bowl, gently whisk the almond milk, yoghurt, 2 tbsp maple syrup, vanilla extract and salt until just blended. Whisk in the chia seeds; let it stand 30 minutes. Cover and refrigerate overnight. The next day, in a medium bowl, toss the mangoes with the remaining four tsp of maple syrup. Mix in the almonds. Spoon the pudding into four bowls or glasses; top with some mango pieces and serve. Chef Sikander, Fusion 9
Chia & pomegranate pudding Ingredients 1/3 cup chia seeds 1 cups coconut milk cup yoghurt 2 tsp vanilla essence 2 tbsp honey Pinch of salt cup pomegranate seeds cup of grated coconut
Method In a bowl add coconut milk, yoghurt, chia seeds, vanilla essence, honey and salt. Whisk ingredients together. Cover the bowl and let it sit overnight. Spoon the pudding into cups and alternate with pomegranate seeds and coconut. Finish with another layer of chia seeds and top with pomegranate seeds.
Health benefits Chia seeds are a package of everything healthy and are An excellent source of Omega 3 fatty acids. here are A few of its benefits
Being rich in antioxidants, consumption of chia seeds helps one fight the production of free radicals which can give way to ageing or even cancer. Also, as they are rich in antioxidants, chia seeds can last for up to two years.
It is believed that Chia seeds help you lose weight. Because of their high fibre content, they absorb water which can make you feel full. So, eating chia seeds will keep those hunger pangs at bay.
Chia seeds also help keep your insulin in check as they help decrease the high levels of insulin in your blood. They also reduce the risk of heart diseases and type 2 diabetes.
If you are a vegan, this is good news. Chia seeds can easily replace milk. The calcium content is high in chia seeds so it’s also good for your bones.
Raspberries & chia seeds Ingredients 1 cup coconut milk 2 tbsp honey cup chia seeds cup fresh raspberries
Method Put all the ingredients in a jar except the raspberries. Mix well and seal it, let it chill overnight in the fridge. Fill half of the cups with the chia mix, layer with raspberries and fill with the rest of the chia mix. Top with more raspberries, garnish with mint leaves and serve.
