Better Homes Gardens USA April 2019

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. ■