Watch how it’s made on Instagram
Greek yoghurt and frozen cherries turn into a thick, pink pudding with around 17 g of protein a serving. Make it the night before, since it needs at least two hours in the fridge.
Serves 2
Prep 5 min
Chill 2 hours
The recipe
Per serving · half the batch
290 kcal · 17 g protein · 6 g fibre · 13 g fat
Ingredients
1¼ cups3 dl Greek yoghurt
generous ¾ cup2 dl frozen cherries
2½ tbsp chia seeds
1 tbsp maple syrup
A handful extra cherries, to top
Method
Blend
Blend the yoghurt, frozen cherries and maple syrup until smooth.Stir in the chia
Stir the chia seeds through by hand, so they stay whole.Chill
Divide between two jars and refrigerate for at least 2 hours, or overnight, until thick. Give it a stir after the first 15 minutes so the chia doesn't clump.Top
Finish with extra cherries, or whatever topping you like.
Make it yours
Other fruit
Frozen raspberries or mango work the same way.
Less sweet
Skip the maple. Ripe cherries are often sweet enough.
Crunch
A spoonful of granola or chopped pistachios on top.
Worth knowing
Chia seeds → about 10 g of fibre in 30 g of seeds, which is most of the fibre here, plus plant omega-3 (ALA).
Greek yoghurt → check the label. Strained Greek yoghurt has around 9 to 10 g of protein per 100 g. Some “Greek style” yoghurts have half that.
Cherries → their deep colour comes from anthocyanins, the same family of pigments as in blueberries.
Maple syrup → 1 tbsp across two servings is about 6 g of added sugar each.
Make two jars on Sunday and that’s two breakfasts you don’t have to think about.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
