Yogurt Cups with Chia Blueberry Jelly

Featured Ingredient: Chia Seeds

Once widely consumed by the Aztecs and then famously hawked to the tune of ch-ch-ch-chia, tiny chia seeds are a fiber powerhouse with 11 grams in a single ounce serving. Eating more dietary fiber can slash the risk of death from cardiovascular, infectious and respiratory diseases, according to a 2011 Archives of Internal Medicine study. Like hemp and flax, chia also provides a very healthy dose of essential omega fatty acids and are a source of age-avenging antioxidants.

Indeed, they are the little seed that could. I’ll add them to oatmeal, smoothies, granola and yogurt to sneak more into my diet. When soaked in water, the abundance of soluble fiber in chia forms a tapioca-like gel making this salubrious seed especially good for making healthy puddings and fruit toppings such as the blueberry mixture that is strewn over these yogurt stuffed cups. This is a really nice crunchy treat on a hot summer day or an ideal item to serve at a backyard party. And very simple to put together! You’ll need to arm yourself with the mini sized muffin cups and the small square wonton cups, the latter of which are available at most grocery stores.

To save on sugar calories, its best to flavor plain yogurt with vanilla extract instead of buying vanilla yogurt. Other berries like raspberries and strawberries will work in lieu of blueberries. You can also cut this recipe in half to make just a dozen cups.

Chia Contest!

So you wanna try some chia seeds? Good news, it’s time for another Muffin Tin Mania giveway. One of my favorite food companies out there Navitas Naturals would be happy to award one of my readers with there very own bag of chia seeds to try out in their kitchen. To enter, all you need to do is leave a comment on this blog post that says “I’m Hungry for Chia” along with some way of identifying yourself such as your initials or name and I will use this online tool to randomly select a winner. This contest is open to both U.S. and Canadian citizens. I’ll announce the winner next Thursday August 9^th, so if you entered check back in then for a chance to claim your prize.

Congrats to Natalie who was randomly selected to win a bag of Navitas chia seeds. Natalie, just fire me your shipping info using the contact button above and I'll get them off to you. 

Yogurt Cups with Blueberry Chia Jelly

1 1/2 cups blueberries

2 tablespoons chia seeds

2 tablespoons maple syrup

1/2 teaspoon cinnamon

24 square wonton cups

1 cup plain yogurt

1 teaspoon vanilla extract

Place blueberries, chia seeds, maple syrup and cinnamon in a blender container and blend until almost smooth. It’s best to turn up the speed gradually. Place in the refrigerator a few hours before serving.

To make the wonton cups, preheat the oven to 350 degrees F. Using a pastry brush, lightly coat both sides of wonton wrappers with oil. Press each into the wells of 24 mini sized muffin cups, making sure the bottoms lie as flat as possible. Bake for about 8 minutes, or until they are a golden and crisp. Rotate the muffin tray halfway through cooking if they are browning unevenly. Remove crisp cups carefully from the muffin cups and cool completely on a wire rack.

In a bowl, stir together yogurt and vanilla. When ready to serve, place vanilla yogurt into the wonton cups and top with blueberry chia sauce.