Choccy-Chia Pudding

 

 

 

This week has always been an indulgent one in my calendar – it’s Valentine’s Day, a special friend’s birthday and also my wedding anniversary to the much-loved Mr B. This year we celebrate 39 years together and so a sizzling steak and oft-requested chocolate pudding is on the menu tonight. This is my husband’s favourite dessert and in the past has been made with eggs, chocolate and cream.

Today I tried something different (because I don’t want the scales to groan

on Monday when I do my weekly weigh-in).  I’m pleased to say the trial was a success and I can pass on to you this recipe which makes a fabulous creamy mousse-like dessert with much better nutritional profile for WLS patients, but tastes every bit as good as the regular chocolate mousse. I would even stick my neck out and say it would be great for those on the Amber/Soft stage of eating as a small meal since it has a good level of protein and is low in fats and sugars.

Made with low-fat ricotta, fat-free Greek yogurt, a little sweetener and cocoa powder it is thickened with chia seeds. Don’t be put off using these – they are deceptively easy to add to mixtures and they thicken mixtures beautifully given a little time. You’ll need a few hours for this to happen or leave overnight for sure-fire results. They are also great for adding fibre to the bariatric diet.

I have topped ours with a little low-fat cream, raspberries and a little grated chocolate but you could leave plain; top with yogurt/quark and other berry fruits; or pile with sliced bananas (dipped in lemon juice so they don’t turn brown). 

This is one dessert you won’t want sharing spoons for … it makes 6 small bariatric-sized pots – each perfect as a single portion (but I will wager that Mr B has 2).

 

CHOCCY-CHIA PUDDING

Ingredients

METRIC/US

250 g/1 cup carton ricotta cheese

250 g/1 cup fat-free Greek yogurt

4 tsp unsweetened cocoa powder

1 tbsp sweetener (I used Truvia but use your own favourite and adapt quantities if necessary)

½ tsp vanilla extract

1 tbsp chia seeds

whipped low-fat cream or yogurt to serve (optional)

raspberries or other soft fruit or sliced bananas to top (optional)

a little grated chocolate to sprinkle (optional)

 

Method

1.  Place the ricotta, yogurt, cocoa, sweetener, vanilla and chia seeds in a blender or food processor and process until smooth. Pour into a jug (it will make about 600 ml/2½ cups).
2.  Pour into 6 small serving glasses or cups and chill to thicken. This will take about 3-4 hours but leave overnight for the best results.
3.  Serve plain or top with a little whipped low-fat cream or yogurt, a few berries or sliced bananas and a sprinkling of grated chocolate if liked.

 

SERVES 6

WLS PORTION: 1

V suitable for Vegetarians

 

CALORIES PER PORTION: 102 (without topping)

PROTEIN: 9.4g

CARBOHYDRATE: 6.2g

FAT: 5.5g

 

Image copyright © of Bariatric Cookery (UK) Ltd