Pink cranberry maple chia seed pudding
Chia pudding is the perfect health-conscious dessert. It’s one ‘trend’ that has lasted the test of time, which is impressive given the fact that many ‘healthy’ versions of recipes just can’t stack up against traditional options. Fortunately for chia pudding, the thickening properties of chia seeds build a beautiful hybrid of tapioca texture and pudding creaminess. It’s also the perfect recipe to build out with seasonal flavors. Like cranberries! This #FreshCranFriday, I wanted to share my favorite new fresh cranberry recipe that is sure to impress your friends!
In this recipe, I cooked fresh cranberries to soften them and meld with maple syrup flavor. After a quick purée, they’re folded into the chia pudding ingredients before the dessert sets. Not only does it make an amazing pink color (dare I say millennial pink?), but it adds a tart brightness that plays well in fall cuisine against sometimes heavier menu items. And because we’re folding in fruit puree, you’re also getting an extra dose of fiber and other nutrients. Pair that with chia seeds and you’ll be very satisfied!
Like many recipes, there’s an element of gauging your own flavor levels. You can add more sweetener, be it honey or maple or powdered sugar, depending on what you and your family like. This ratio leans towards less sweet and more tart, but paired with the suggested sweetened whipped cream, it’s the perfect balance for us. Well…almost. Chris does enjoy it with an extra swirl of maple and really, who doesn’t like a cloud of whipped cream?
Cranberry Maple Chia Pudding
Serving size: 4, 1-cup servings (4 cup total yield)
Time: 25 minutes with additional time to chill and set (between 1 hour and overnight)
- 2 cups fresh cranberries (equal to 1 cup purée total)
- ¼ cup water
- 6 tablespoons maple syrup, divided (more to taste)
- 1 cup vanilla almond milk
- 1 cup 0% Greek yogurt or non-dairy strained yogurt (e.g. almond or coconut)
- ½ cup chia seeds
- optional: whipped cream, lightly sweetened
- Place cranberries, water and 3 tablespoons maple syrup in a pan, covered with a lid on medium heat.
- Cook, stirring occasionally, until cranberries soften and break, about 5 minutes. Remove lid and simmer for an additional 7-10 minutes on low as sauce thickens. Set aside to cool.
- Once cool, use an immersion blender or pour into food processor and blend until smooth.
- In a medium bowl, whisk together almond milk, yogurt and remaining maple syrup. Pour in cranberry purée and whisk until combined. Pour in chia seeds and whisk thoroughly until dispersed.
- Cover with plastic and place in refrigerator for 30 minutes. Whisk again and place covered in the fridge for at least one hour, or overnight.
- Serve with optional whipped cream on top.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.