Strawberry Cheesecake Chia Pudding
Ingredients
Cheesecake Filling:
- 300g full fat cottage cheese
- 300g greek yoghurt
- 2 tsp honey
- ½ tsp vanilla essence
- 3 tbsp chia seeds
Strawberry Topping:
- 300g strawberries
- 1 tsp honey
- 1 tbsp lemon juice
- 1 tbsp chia seeds
Instructions:
Add the cottage cheese, Greek yoghurt, honey and vanilla extract to a blender or food processor. Blend until smooth and creamy.
Transfer the mixture to a refrigerator-safe container and stir through the 3 tbsp chia seeds until evenly combined.
Cover and refrigerate for at least 4 hours, or ideally overnight, until thick and set.
To make the strawberry topping, add the chopped strawberries, honey and lemon juice to a small saucepan over a medium-low heat.
Cook for 8 -10 minutes, stirring occasionally and gently breaking down the strawberries with the back of a spoon, until the strawberries have softened and become juicy.
Remove from the heat and stir through 1 tbsp chia seeds. Leave to cool completely, then cover and refrigerate until needed. The strawberry topping will thicken as it cools.
Once the cheesecake chia pudding is thick and set, spoon the cooled strawberry topping evenly over the top.
Cover and return to the fridge until ready to serve. Spoon into individual bowls or glasses and enjoy chilled.
Note: Don't fancy making the strawberry compote? Simply skip the compote ingredients and top each pudding with fresh chopped strawberries before serving instead. Keep covered in the fridge and enjoy it within 3 days.