This Chia Pudding Parfait with Figs, Topped with Juicy Pomegranate Seeds is pure heaven. Chia seeds have become one of the most popular superfoods in the health community. They are an easily digestible and versatile ingredient that easily be added to recipes. I’ve only recently hopped on the chia seed train and now I am hooked!
Chia seeds are very easy to prepare. The dry seeds can be added to smoothies and juices, mixed into yogurt or porridge, or sprinkled onto a salad. You can also soak chia seeds in milk or water until they take on a chewy texture. Soaked chia seeds can be refrigerated for up to five days, so I make a big batch on Sunday evening to eat for the rest of the week.
Chia Pudding Parfait with Figs and Juicy Pomegranates is not only pretty, but healthy as well, and you can enjoy this layered dessert at any time of the day. Figs are not overwhelmingly sweet and contain a wealth of beneficial nutrients, including Vitamin A, Vitamin B1, Vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium and chloride.
Figs are readily available from specialist fruit and veg retailers as well as from most supermarkets, during the South African summer season
3-4 tablespoons chia seeds
1 small cup of almond milk/milk of your choice
4 medium-sized fresh figs, sliced
2-4 heaped tablespoons of full cream Greek or Bulgarian yoghurt
Handful of pomegranate arils (seeds), fresh or frozen
Place chia seeds in a container and add a cup of milk. Stir well, cover with a lid and refrigerate overnight. The following day, place an equal number of fig slices into two cups, small bowls or jars. Add half the chia ‘pudding’ (soaked seeds) to each, followed by the yoghurt. Divide up the remaining chia pudding and add. Top with pomegranate arils. Serve and enjoy!