These four parfaits alternate vanilla chia pudding, a cooked raspberry sauce, and a cream cheese–Greek yogurt layer. The chia needs at least four hours in the refrigerator, so prepare that component first.
Ingredients
Chia pudding
- ¼ cup (40 g) chia seeds
- 1½ cups (360 ml) almond milk
- 2 tablespoons sugar substitute
- ½ teaspoon vanilla extract
Raspberry layer
- 1 cup (150 g) fresh or frozen raspberries
- 1 tablespoon (15 ml) sugar substitute, optional
- 1 tablespoon (15 ml) water
Creamy layer
- 1 cup (240 g) non-fat cream cheese
- ¼ cup (60 ml) Greek yogurt
- 2 tablespoons (30 ml) sugar substitute
- ½ teaspoon lemon juice, optional
Prepare the Layers
- Whisk the chia seeds, almond milk, two tablespoons sugar substitute, and vanilla. Rest 5–10 minutes, stir, then refrigerate at least four hours or overnight.
- Cook the raspberries, optional one tablespoon sugar substitute, and water over medium heat for 5–7 minutes, until broken down and slightly thickened. Cool completely; mash or briefly blend for a smoother sauce.
- Mix the cream cheese, yogurt, two tablespoons sugar substitute, and optional lemon juice until smooth.
- Layer the cooled sauce, creamy mixture, and chia pudding in four glasses or jars. Repeat the layers.
- Refrigerate at least 30 minutes before serving.
Preparation: 20 minutes
Cooking: 10 minutes
Servings: 4
