Know why this dessert is awesome? It tastes super indulgent. It’s incredibly creamy, with sweet strawberries and rhubarb. But guess what – it’s incredible healthy! Under 125 calories a serving, with 4 grams of fiber and protein. In a dessert!
I’ve been dying to post this dessert for over a week now (it’s long since been devoured), but a couple of things got in the way. First, Joe and I celebrated our second anniversary! Woohoo! And second, I started a new job! You may have noticed some pics on Instagram of my new office view and city scenes. I’m super excited about it. All the stress I had the last few months that was bumming me out? It was from my last job. But now things are looking up, which gives me more time to focus on the blog, recipes and healthy eating!
So obviously, as I try to eat better, the first thing I had to make was a healthy dessert! So let’s get to it!
If you’ve never tried chia puddings, you need to, stat! These little seeds are packed with fiber and protein and when mixed with liquids they create a gel (that’s how you get chia eggs.) Plus, they grow nifty plants. Cha-cha-cha-chia anyone?
So when you mix them with soy, almond, or light coconut milk, you essentially get a no cook pudding. (That’s low in fat and calories.) Since it’s spring time, and i’m totally obsessed with rhubarb I was craving a sweet dessert made with the fruit. Although this version isn’t no cook, the prep time is about 20 minutes with under 10 minutes of work. Fun fact I recently learned about rhubarb – I always picked the hot pink varieties, thinking they’d be more flavorful. Nope. They are grown in hot houses, and actually have a weaker flavor than their paler, naturally grown siblings. I’m definitely keeping that in mind when I pick them out from now on!The great thing about this recipe is that it doesn’t need to be exact. If you are a scant over or under on the cup of rhubarb or soy milk, or even if you don’t have strawberries: it’s ok. The recipe still works! Those little chia seeds are great at soaking up a little extra liquid, and if you are under, you will just have a thicker pudding. #NotAProblem!
For more healthy desserts, indulgent treats, sneak previews of recipes and pics of NYC, be sure to join other readers on our Facebook, Twitter, Instagram and Pinterest, as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 1/2 pound Rhubarb, chopped
- 4-5 Strawberries
- 1/4 cup Agave Nectar
- 1/2 cup Water
- 1 cup Soy Milk
- 2 Tbsp Chia Seeds
- In a pot add rhubarb, agave nectar and water. Bring to a boil and then let simmer for about 10 minutes, until reduced to approximately 1 cup. Let cool.
- In a blender, mix rhubarb compote, strawberries and soy milk until well blended. Pour into an airtight container and add chia seeds. Stir them in.
- Let chill over night, or for at least 4 hours until seeds have expanded. Serve cold.
- Bonus: Add a fanned strawberry to make it fancy!