Try these summery little berry puddings for breakfast. They’re made with chia seeds, which are full of fibre and omega-3 fatty acids, and bio yogurt too
Prep:10 mins
Serves 4
2 sheets gelatine300ml whole milk45g white chia seeds2 tsp vanilla extract300ml bio yogurt320g mixed berries, (we used blueberries, strawberries and raspberries), halvedhandful small mint leaves
STEP 1The night before, put the gelatine in a bowl of cold water. Warm the milk with the chia seeds and vanilla in a saucepan, stirring over a low heat until the seeds soften. Remove from the heat. Squeeze the gelatine to remove any excess water, then stir into the warm milk until it dissolves. Stir in the yogurt, then pour the mixture into four mini basins or ramekins (about 175ml each), sprinkled with a little water. Cover and chill.STEP 2Blitz a quarter of the berries in a bowl with a hand blender to make a smooth sauce. Cover and chill along with the remaining berries until breakfast.STEP 3To serve, run a knife around the inside of the moulds to loosen, then turn out onto plates. Spoon over the berry sauce and scatter with the remaining berries and mint leaves. Will keep chilled for up to one day.
