Chia seeds are high-fiber/low-carb seeds which are high in omega-3 fatty acids
. This simple pudding requires no cooking (boiling water softens the chia seeds) and has a consistency similar to tapioca. As it sits, more of the soluble fiber
comes out of the seeds and thickens the pudding. It can get somewhat gooey if it sits for a long time. That doesn't bother me, but If you don't care for it that way the easiest remedy is to mix in some whipped cream (or even liquid cream) which magically improves the texture. This pudding is low-carb, sugar-free, and gluten-free.
By the way, I think it would work fine to substitute milk or unsweetened almond milk for the cream if you want a lighter dessert, but I haven't specifically checked it.
Prep Time: 5 minutes
Total Time: 5 minutes
- 1/2 cup chia seeds (about 3 oz.)
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup boiling water
- 1 cup cream, heated
- sugar substitute equal to 1/2 cup sugar, zero carb preferred such as liquid sucralose
- 1 teaspoon vanilla extract
Put the chia seeds, the salt, and the cinnamon in a bowl holding at least 3 cups. Pour the boiling water over the mixture. Add the sweetener and the vanilla to the cream. The cream mixture should be hot, but not boiling (I find that heating it in the microwave for about a minute and a half works well, but your microwave may vary). Add the cream mixture to the seeds and stir.
Stir occasionally as the mixture thickens.
Serve topped with whipped cream or fruit.
This makes 4 servings of 1/2 cup each, or 6 servings of 1/3 cup.Nutritional Information:
Each 1/2 cup serving has 3 grams effective carbohydrate
plus 8 grams fiber, 5 grams protein, and 314 calories. 1/3 cup servings contain 2 grams net carb plus 5 grams fiber, 3 grams protein and 209 calories.