Italian Chia Pudding with Raspberries and Pistachios
Italian chia pudding with raspberries and pistachios - Smart Italian dessert with a classic touch. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The Stracciatella chia pudding with raspberries and pistachios is great to prepare and is ideal for a light menu. The refined combination brings a large package of cell-protecting antioxidants and valuable fibre.
As for the topping, you can vary this stracciatella chia pudding with raspberries and pistachios anew: Exotic, for example, with mango and coconut flakes, wintery with kiwi and oranges. There are no limits to the imagination here.
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2.5 g | (10 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18.4 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 259 mg | (6 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 1.3 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 5.6 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- ½ Vanilla bean
- 14 ozs Oat Milk
- 3 Tbsps Chia seeds
- 1 Tbsp Rice syrup
- 2 Tbsps Dark chocolate
- 6 ozs Shelled pistachio
- 4 ozs Raspberries
Kitchen utensils
Preparation steps
Halve the vanilla pod lengthwise and scrape out the vanilla pulp with a knife. Mix oat drink, chia seeds, vanilla pulp and rice syrup and let it swell for about 20 minutes.
Divide the chia pudding into 4 glasses, cover and put in the refrigerator for 12 hours, preferably overnight.
The next day, coarsely chop with dark chocolate and pistachio kernels. Wash the raspberries carefully.
Mix the chia pudding with half of the chocolate and fill into four glasses. Arrange raspberries on top and sprinkle with the remaining chocolate and pistachios.
