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Greek yogurt saved me at the Fancy Food Show last summer. If you’ve never been to The Fancy Food Show, you absolutely must go some day. It’s gigantic. It would take 4 days to really see everything there. I had two days, and needless to say, worked up an appetite.
I know, working up an appetite at a food show doesn’t sound right. I could eat about 20% of the food there, which was a lot more than I was expecting.
But you know me…I can’t go all day and just eat ice cream, cheese, and chips. My body needs some protein.
Right after I found the falafel people, I stumbled upon the larger-than-life Greek yogurt booth. They were handing out individual serving size cups of yogurt – not a bite of yogurt, but a whole darn cup. For most people, that might not have been a big deal but for this gluten-free, refined sugar-free girl I was thrilled.
Just one cup of plain Dannon Oikos 0% Fat Yogurt has 22 grams of protein, 240 milligrams of potassium, and 25% of your daily calcium needs. No added sugar. Dannon® Oikos® is created through an authentic Greek straining process which gives it a rich and creamy-thick texture.
Some yogurt along with a handful of almonds was the perfect snack that keeps me going for hours. I stock the individual serving size cups for travel and busy mornings.
You can make dessert with it, too. It’s got a creamy tang that gives this chia seed pudding a smoother texture. Instead of traditional whipped cream, I used a mixture of heavy whipping cream and Dannon Oikos yogurt. You get a sweet-tart tang that compliments the fruity, spicy pudding.
My favorite way to eat this pudding is to get a little whipped cream, pudding, and some gingery cookie crumbs all in one bite. Oh my goodness.
Other Gluten-Free Chia Seed Recipes:
What’s your favorite way to use chia seeds or Greek yogurt? Share your favorite recipes in the comments.
Peach-Ginger Chia Pudding
Summary: A creamy, fruit-sweetened chia pudding with a spicy, ginger kick.
Ingredients
- 8 Mary’s Gone Crackers Ginger Snaps, divided
- 1/4 cup chia seeds
- 1/2 cup filtered water
- 2 ripe peaches, peeled and cut in quarters
- 1 ripe banana
- 1/2 cup plus 2 tablespoons Dannon Oikos 0% Fat Plain Yogurt
- 2 ounces reduced fat cream cheese
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon sugar-free, alcohol-free vanilla extract
- 3 – 5 drops alcohol-free liquid stevia 4 peach slices a sprinkle of good quality cinnamon
Instructions
- Crush 4 of the ginger snap cookies into fine crumbs. Save the other 4 cookies for garnish.
- Combine the chia seeds and the water. Set aside.
- Put the peaches and banana in the bowl of a food processor fitted with a steel blade. Pulse several times then puree until nearly smooth.
- Add the yogurt and reduced fat cream cheese to the food processor. Puree until smooth, scraping the bowl down as necessary.
- Transfer the fruit and yogurt mixture to a large bowl. Whisk in the chia seeds, which should have formed a thick gel.
- Divide the cookie crumbs between 4 beautiful dessert glasses. Use a spring release ice cream scoop to evenly divide the chia pudding mixture between the glasses.
- Before serving, whip the heavy cream to stiff peaks. Add the vanilla extract, stevia, and remaining 2 tablespoons of yogurt to the whipped cream and combine.
- Garnish each bowl of pudding with one ginger snap, one slice of peach, and a dollop of whipped cream. Lightly sprinkle the whipped cream with cinnamon.
Notes
inspired by Whole Foods Peach Ginger Fling
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 4
p.s. liked KIND bars & SSGF on FB
Sarena (The Non-Dairy Queen)
posted on September 2, 2011 at 3:47 pm
I’ve always wanted to go to The Fancy Food Show! I bet it’s a lot of fun! I just got chia seeds in the mail and I can’t wait to use them. I think I know exactly what to do with them now!
[Reply]
laura west kong
posted on September 2, 2011 at 5:09 pm
The pudding is beautiful! I recently bought a bag of chia seeds and have been wanting to try them out. But I’ll have to do some experimenting cause I’m not only sugar and gluten free, I’m dairy free as well. That’s OK though. It’s always fun to play in the kitchen!
[Reply]
Amy Reply:
September 8th, 2011 at 10:05 am
@laura west kong, You can replace the yogurt and cream cheese with 50% less dairy-free milk. You can always add a little more if you want to thin out the consistency.
[Reply]
Annie @ Naturally Sweet Recipes
posted on September 2, 2011 at 9:25 pm
Your pictures are beautiful! This looks really amazing. I’ve never used chia seeds, I’ll have to venture out so I can make this! Thank you!
[Reply]
Kristi Rimkus
posted on September 3, 2011 at 10:50 am
I’ve never heard of the Fancy Food Show. It sounds like I’m really missing out. I’ve yet to find chia seeds. I’ll have to look online. I love pudding!
[Reply]
Amy Reply:
September 8th, 2011 at 10:04 am
@Kristi Rimkus, Try iHerb.com – you can use coupon code SIR086 to get $5 off your first order if you’ve never used them before.
Hugs,
Amy
[Reply]
Anna@GreenTalk
posted on September 3, 2011 at 10:40 pm
I use chia seeds as an egg replacer to make food vegan. It works like a charm. I don’t recall the exact measurements but everyone can google it.
[Reply]
InTolerantChef
posted on September 4, 2011 at 5:35 am
Great looking pudding. I make my own yoghurt, that way I can make it as thick and as lactose free as I like, yummm….
[Reply]
Pat @ Elegantly, Gluten-Free
posted on September 4, 2011 at 9:28 pm
What a luscious-looking dessert! I’ve enjoyed Oikos yogurt a number of times, but never have I put it together in such a tempting way as this.
[Reply]
Selina@CreativeJuicesDecor
posted on September 7, 2011 at 10:22 pm
That looks so interesting and yummy! wow
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