You’ll love how easy it is to make this pudding, which is remarkably similar to tapioca. Its soft, creamy texture is the perfect foil for the subtle crunch of the fabulous maple-pistachio pesto garnish.
- Prep: 20 min
- Cooking: 5 min
- Refrigeration: 3 h
- Pistachio Pesto
- 1/2 cup (125 mL) raw pistachios shelled, and unsalted
- 15 fresh mint leaves
- 2 tsp (10 mL) freshly squeezed lemon juice
- 3 tbsp (45 mL) maple syrup
- Chia Pudding
- 4 cups (1 L) Milk
- 2 eggs beaten
- 1/3 cup (80 mL) brown sugar
- 1/3 cup + 2 tsp (90 mL) chia seeds
- 1/8 tsp (.5 mL) maple extract
- 1 cup (250 mL) fresh raspberries
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In a small food processor, pulse the pistachios, mint and lemon juice 2 or 3 times. With the machine running, add the maple syrup in a thin stream until the mixture is the consistency of pesto. Refrigerate.
Fill a large bowl with ice cubes and little cold water and set aside.
In a large saucepan, combine milk, eggs and brown sugar. Cook over medium-high heat, stirring constantly until the mixture comes to a boil. Immediately place the saucepan in the bowl of ice water and whisk the mixture for 5 min to cool it.
Transfer the mixture to a bowl, add chia seeds and maple extract and stir to combine. Cover and refrigerate for 3 hours.
Serve the pudding with raspberries and a heaping tablespoon of pistachio pesto.
Wonderfully healthy chia seeds can be found in all large supermarkets and even some pharmacies. The seeds may be black or white; sometimes they are packaged separately, sometimes together. The choice is yours!
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 226 mg|
|Vitamin B12:||40 %|
|Vitamin D:||33 %|