Butternut Squash & Tangerines Chia Pot

on

My last visit to Russia brought me an unexpected adventure.

One of my old acquaintances appeared with an interesting offer. Long story short: she runs her own little confectionery shop where she bakes amazing entremets and delicious patisserie. Sounds nice so far. But all that hype about clean eating and health frenzy taking over our planet Earth finally made this girl realise that her shop needs something different with a healthy twist. And that’s where I come in.

So I was given an order: 3 desserts. Easy-peasy, you may say. All righty, but there is one more thing: all desserts should be in jars, and her shop is called JamJars (her world presumably goes around jars as well, but this is not an accurate and authoritative information)! So I started thinking..

Butternut squash & Tangerine Chia Pot was the first one to be born (at the moment of its creation I had a little obsession with chia seeds, so it made all the difference). Important thing to mention: I hate bloody butternut squash, I cannot tolerate its taste and it makes me sick. Creation of this dish was a challenge to myself: whether I can make pumpkins taste AT LEAST OK or not. And you know what – it turned out to be delish! Tangerines, butternut squash, and greek yogurt combination works perfect!

Jam Jars Pumpkin and Tangerines_-2

Butternut squash & Tangerines Chia Pots:

For the chia pudding layer:

  • 200 g butternut squash
  • 200 g tangerines
  • 30 g chia seeds
  • 2-3 tsp lemon juice
  • stevia – up to your liking (I used 1/3 tsp)

(You will end up with ~440 g, we will only use 135 g per jar)

For the rest of the jar:

  • 50 g 5% greek yogurt
  • Stevie (up to your liking – I used 1/4 tsp)
  • 30 g tangerine slices (for garnishing)
  • Pumpkin seeds and golden sugar (for garnishing)

Jam Jars Pumpkin and Tangerines_-3

  1. Boil or bake butternut squash, blend it together with tangerines. Add chia seeds, lemon juice, and stevia, mix well, and let it sit in a fridge for a couple of hours.
  2. Release pudding from the fridge. Mix Greek yogurt with stevia (you may avoid sweetening).
  3. Layer chia pudding in your jar – pudding first, then Greek yogurt, then top it up with tangerine slices and pumpkin seeds.

Macros: 170/6,9 P/5,6 F/24,2 C


Jam Jars Pumpkin and Tangerines_-4

Чиа-пуддинг с тыквой и мандарином:

Для слоя чиа:

  • 200 г тыквы
  • 200 г мандаринов
  • 30 г семян чиа
  • 2-3 ч.л. лимонного сока
  • стевия по вкусу (я добавила 1/3 ч.л.)

В итоге получится около 440 г чиа пудинга, для одной порции нужно 135 г.

Для йогуртового слоя:

  • 50 г греческого йогурта 4%
  • стевия по вкусу (я добавила 1/4 ч.л.)
  • тыквенные семечки ( для украшения)
  • мандариновые дольки 30 г (для украшения)

Jam Jars Pumpkin and Tangerines_-5

  1. Отварите или запеките тыкву, затем пюрирйте ее в блендере вместе с мандаринами. Добавьте стевию и лимонный сок, затем семена чиа и хорошенько перемешайте. Оставьте в холодильнике на пару часов или на ночь.
  2. Достаньте пудинги из холодильника, снова перемешайте, чтобы не было никаких комков. Распределите по порционным баночкам, а после приготовьте йогуртовую заливку: просто смешайте греческий йогурт со стевией (можно и не подслащать).
  3. Выложите йогуртовый слой на чиа пуддинг, украсьте мандариновыми дольками и тыквенными семечками.

КБЖУ: 170/6,9/5,6/24,2

Jam Jars Pumpkin and Tangerines_

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s