Dessert: Chocolate-Raspberry Chia Pudding

Recipe by The Good Housekeeping Test Kitchen This pudding recipe is sinfully sweet and loaded with nutritious chia seeds.

This recipe includes fertility superfoods such as:

Chia Seeds

Health and fertility benefits of Chocolate-Raspberry Chia Pudding

Chia seeds are made up of 60% Omega-3 fatty acids and are the highest source of protein out of any type of seed.

Ingredients

2/3 c. sugar
6 tbsp. unsweetened cocoa
1/4 c. cornstarch
1/8 tsp. salt
4 c. skim milk
2 oz. Semisweet chocolate, finely chopped
2 tsp. vanilla extract
1/2 c. plus 3 tbsp. chia seeds
2 c. raspberries (thawed if frozen), plus additional for garnish
1 tbsp. maple syrup
Toasted, sliced almonds, for garnish

Instructions

In 2-quart saucepan, whisk sugar, cocoa, cornstarch and salt; whisk in milk. Heat to boiling on medium, stirring constantly. Add chocolate and cook 1 minutes or until melted and slightly thickened. Remove from heat; stir in vanilla and 1/2 cup chia. Transfer to medium bowl; cover with plastic, pressing onto surface of pudding, and refrigerate overnight.
In blender, puree 2 cups raspberries and maple syrup until smooth. Stir in remaining 3 tablespoons chia. Transfer to small bowl. Cover with plastic wrap and refrigerate overnight.
Whisk pudding to bread up clumps. Spoon pudding into 10 small jars or 1 1/2-quart serving dish. Whisk rapsberry jam; spread over pudding. Garnish with raspberries and almonds. Refrigerate until ready to serve.

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