Blueberry Ricotta Chia Pudding Parfait
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 8 hours or overnight
Total Time: 8 hours 30 minutes
Featuring Galbani® Low Fat Ricotta, chia seeds, blueberries, maple syrup, and lemon, this parfait combines wholesome ingredients with satisfying flavor and texture. The ricotta creates a smooth base that pairs perfectly with the sweet-tart blueberry compote while providing a boost of protein. Finished with crunchy granola and fresh lemon zest, it’s an easy make-ahead breakfast to enjoy throughout the week.
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Chia Pudding
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1 container (15 ounces) Galbani Low Fat Ricotta
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1½ cups whole milk
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3 tablespoons maple syrup
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2 teaspoons vanilla extract
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2 teaspoons lemon juice
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1 teaspoon lemon zest
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½ teaspoon salt
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½ cup plus 1 tablespoon chia seeds (about 108 grams)
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Blueberry Compote
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2 cups blueberries, fresh or frozen
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2 tablespoons maple syrup
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1 teaspoon lemon juice
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⅛ teaspoon salt
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Topping
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1 cup (about 120 grams) granola, plus 2 tablespoons
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Lemon zest, for garnish
Make the pudding. In a large bowl, whisk the ricotta with the milk, maple syrup, vanilla, lemon juice, lemon zest, and salt until smooth and glossy.
Whisk in the chia seeds. Let the mixture rest for 10 minutes, then whisk hard to break up any clumps.
Cover the bowl and refrigerate for at least 8 hours or overnight, until fully set.
Make the compote while the pudding chills. Combine the blueberries, maple syrup, lemon juice, and salt in a wide skillet over medium heat. Cook, stirring occasionally, until the berries burst and the liquid thickens enough that a spoon leaves an open trail across the bottom of the pan. Taste, and adjust the lemon, maple syrup, and salt. Cool completely, then refrigerate until ready to use.
To assemble, spoon ¼ cup (about 30 grams) of granola into the bottom of each of four glasses and level it lightly. Divide the set pudding among the glasses over the granola.
Spoon the compote over the pudding in an even layer. Finish each glass with a sprinkle of granola, about ½ tablespoon, and a little lemon zest.
Build to order: The pudding and compote can both be made ahead, but assemble the glasses just before serving so the granola stays crisp.
Portion size: These make 4 generous glasses. For smaller servings, divide among 6 glasses.
Measure granola by weight if you can: Granola varies a lot in density from brand to brand, so the gram amounts are the most reliable guide.
Frozen blueberries work: They go straight into the pan with no thawing. You may need an extra minute or two to cook off the excess water.
Swap the fruit: The base works with whatever fruit is in season. Use the same method for the compote, and adjust the maple syrup and lemon to suit the sweetness of the fruit.
Short on time: Skip the compote and use a spoonful of blueberry jam or fresh berries instead. Loosen the jam with a squeeze of lemon juice so it spoons on easily
Leftovers: Store the pudding and compote separately in airtight containers in the fridge for up to 3 days. Assemble just before serving.
Related Recipes:
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Chia Pudding
-
1 container (15 ounces) Galbani Low Fat Ricotta
-
1½ cups whole milk
-
3 tablespoons maple syrup
-
2 teaspoons vanilla extract
-
2 teaspoons lemon juice
-
1 teaspoon lemon zest
-
½ teaspoon salt
-
½ cup plus 1 tablespoon chia seeds (about 108 grams)
-
Blueberry Compote
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2 cups blueberries, fresh or frozen
-
2 tablespoons maple syrup
-
1 teaspoon lemon juice
-
⅛ teaspoon salt
-
Topping
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1 cup (about 120 grams) granola, plus 2 tablespoons
-
Lemon zest, for garnish
Make the pudding. In a large bowl, whisk the ricotta with the milk, maple syrup, vanilla, lemon juice, lemon zest, and salt until smooth and glossy.
Whisk in the chia seeds. Let the mixture rest for 10 minutes, then whisk hard to break up any clumps.
Cover the bowl and refrigerate for at least 8 hours or overnight, until fully set.
Make the compote while the pudding chills. Combine the blueberries, maple syrup, lemon juice, and salt in a wide skillet over medium heat. Cook, stirring occasionally, until the berries burst and the liquid thickens enough that a spoon leaves an open trail across the bottom of the pan. Taste, and adjust the lemon, maple syrup, and salt. Cool completely, then refrigerate until ready to use.
To assemble, spoon ¼ cup (about 30 grams) of granola into the bottom of each of four glasses and level it lightly. Divide the set pudding among the glasses over the granola.
Spoon the compote over the pudding in an even layer. Finish each glass with a sprinkle of granola, about ½ tablespoon, and a little lemon zest.
Build to order: The pudding and compote can both be made ahead, but assemble the glasses just before serving so the granola stays crisp.
Portion size: These make 4 generous glasses. For smaller servings, divide among 6 glasses.
Measure granola by weight if you can: Granola varies a lot in density from brand to brand, so the gram amounts are the most reliable guide.
Frozen blueberries work: They go straight into the pan with no thawing. You may need an extra minute or two to cook off the excess water.
Swap the fruit: The base works with whatever fruit is in season. Use the same method for the compote, and adjust the maple syrup and lemon to suit the sweetness of the fruit.
Short on time: Skip the compote and use a spoonful of blueberry jam or fresh berries instead. Loosen the jam with a squeeze of lemon juice so it spoons on easily
Leftovers: Store the pudding and compote separately in airtight containers in the fridge for up to 3 days. Assemble just before serving.