Jan 17, 2019Chatelaine
Raspberry chia jam
- Raspberry Chia Jam: Set 1/2 cup raspberries aside, then mash remaining in a medium bowl with a potato masher. Stir in chia seeds and honey. Refrigerate until mixture thickens, at least 2 hr.
- Parfait: Whisk yogurt with peanut butter in a medium bowl until smooth.
- LAYER 2 tsp chia mixture with heaping 1/4 cup peanut butter yogurt, twice, in each of four 1-cup Mason jars. Top each with 1/2 tsp chia mixture, then reserved raspberries, pistachios and kiwi. Cover and refrigerate up to 5 days.
Kitchen Tip: We tested with white and black chia seeds and found that white chia absorbs liquid more easily.