Page 108 - Parents Magazine (December 2019)

LIFEÑEntertaining

Prep the pudding and
sauce and refrigerate
in separate bowls.
Assemble and serve in
the morning.

Cran-Raspberry
Chia Pudding Parfait
Active Time 25 minutes
Total Time 35 minutes, plus at
least 4 hours of chilling time
Makes 8 servings
INGR EDIENTS
4 cups reduced-fat milk or
unsweetened nondairy milk
1 cup chia seeds
1/2 cup pure maple syrup
1/2 tsp. cinnamon
Pinch of kosher salt
12 oz. fresh or frozen
cranberries (about 3 cups)
12 oz. fresh or frozen
raspberries (about 3 cups)
3/4 cup sugar
1 tsp. pure vanilla extract

M A K E IT
1. In a large bowl, whisk
together the milk, chia seeds,
maple syrup, cinnamon,
and salt. Refrigerate while
you make the fruit sauce.
2. In a large saucepan, combine
the cranberries, raspberries,
sugar, and vanilla with 3/4 cup
water; bring to a boil over high
heat, stirring to help the sugar
dissolve. Simmer over medium
heat until the berries start
to burst and the sauce is thick,
10 to 15 minutes. Use a spoon
to mash the berries.

3. Let fruit mixture cool slightly,
and then spoon 1 to 2 Tbs. of
sauce into each of 8 small
glasses or jars and let cool to
room temperature.
4. Ladle the chia pudding into
the cups. Refrigerate the
glasses and remaining sauce
until the pudding is thick, at FOOD STYLING BY CHELSEA ZIMMER. PROP STYLING BY CHRISTINE KEELY.
least 4 hours and up to 2 days.
Just before serving, spoon
the remaining sauce on top
of the pudding.
NUTRITION PER SERVING
389 calories; 11g protein; 13g fat
(3g sat. fat); 60g carbs; 14g fiber;
41g sugar; 4mg iron; 382mg
calcium; 76mg sodium
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