Chia Yogurt with Strawberry Rhubarb Purée
Ingredients for 2–3 servings:
- 180g (6.3oz) rhubarb
- 180g (6.3oz) strawberries
- 5g (1 tsp) ground vanilla
- 4 tbsp water
- 250ml (8.5 fl oz) milk (3.8%)
- 120g (4.2oz) Greek yogurt
- 3–4 tbsp chia seeds
- optional: 1-2 tbsp erythritol
- optional: 2 strawberries for decorating two glasses
- optional: blanched almonds for decoration
- Wash the strawberries and rhubarb and cut them into small pieces. Place both into a small pot, add the ground vanilla and a little water, and heat over medium heat. If the rhubarb is very tart, add erythritol to taste.
- Simmer for about 5–8 minutes until the fruit softens and breaks down, then blend into a smooth purée.
- Meanwhile, gently warm the milk, stir in the chia seeds, and let the mixture sit for about 10 minutes until it thickens to a gel-like consistency. Then stir in the Greek yogurt.
- Layer the strawberry-rhubarb purée and the chia-yogurt mixture alternately in glasses.
- Refrigerate for at least 4 hours, preferably overnight, to allow it to set and develop flavor.
- Before serving, garnish with fresh strawberries and blanched almonds.
Source:
Mazi, T. A., & Stanhope, K. L. (2023). Erythritol: An In-Depth Discussion of Its Potential to Be a Beneficial Dietary Component. Nutrients, 15(1), 204. Source
Erythritol is a sugar alcohol with only four carbon atoms, making it smaller than other sugar alcohols such as xylitol, sorbitol, or mannitol. Because of its small size, it is quickly absorbed in the small intestine and is largely excreted unchanged in the urine. About 80–90% of an ingested dose is eliminated within 24 hours without being metabolized. A small fraction may be metabolized in the body or by gut bacteria, but the exact processes are still not fully understood (Mazi & Stanhope, 2023).