Better Homes Gardens USA April 2019

(Joyce) #1

PHOTOS JACOB FOX


BY: CARRIE BOYD; FOOD STYLING: KELSEY BULAT


FOOD GREAT STARTS


88 | April 2019

BASIC CHIA


PUDDING


HANDS-ON TIME 10 min.
TOTAL TIME 2 hr. 10 min.

(^1) ³∕4 cups milk or unsweetened
nondairy milk
1 cup plain fat-free
Greek yogurt
2 Tbsp. honey, maple
syrup, or agave syrup
1 tsp. vanilla
¹∕4 tsp. kosher salt
¹∕2 cup chia seeds
Toppers, such as fruit,
toasted nuts, granola,
and/or toasted coconut



  1. In a medium bowl whisk
    together milk, yogurt,
    honey, vanilla, and salt.
    Whisk in chia seeds.
    2. Divide chia mixture
    among four half-pint jars or
    6-oz. bowls or ramekins.
    Cover; chill at least
    2 hours. Serve with toppers.
    Makes 4 servings.
    EACH SERVING 208 cal, 8 g
    fat, 9 mg chol, 145 mg sodium,
    24 g carb, 6 g fi ber, 16 g
    sugars, 12 g pro.


stir-together C H IA

Mix chia seeds with Greek yogurt and a hint of sweetness, then top with
fruit for an on-the-go pudding that’s healthy enough to eat for breakfast.

CHIA SEEDS


The seeds—yes,
the same ones of
Chia Pet fame—
are rich in fiber
and a good
source of omega-3
fats. Mixed with
liquid, chia seeds
swell into a
gelled tapioca-
like texture.

CH ANGE


IT UP


MEXICAN


CHOCOLATE CHIA


PUDDING


Prepare Basic Chia
Pudding, increasing
honey to 3 Tbsp.
and whisking 3 Tbsp.
unsweetened cocoa
powder and 1 tsp.
ground cinnamon
into pudding. Top with
berries and/or
chopped toasted
hazelnuts.

COCONUT AND


TROPICAL FRUIT


CHIA PUDDING


Prepare Basic Chia
Pudding, substituting
unsweetened light
coconut milk for the
milk and coconut
yogurt for the plain
yogurt. For fruit topper:
In a small bowl
combine ¹∕4 cup each
chopped fresh
pineapple and
mango with 1 tsp.
lime zest. Top with
toasted unsweetened
coconut fl akes. ■
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