Chia, Greek Yoghurt Pudding

• Chia pudding: 4 tbsp chia seeds
• 250ml milk of choice (almond, oat or dairy)
• 1–2 tsp honey or maple syrup (optional)
• Berry compote: 150g mixed berries (fresh or frozen)
• 1 tbsp water
• 1 tsp honey or maple syrup (optional)
• Squeeze of lemon juice
• To assemble: 200g full-fat Greek yoghurt
• 2 tbsp SUCSEED blend of your choice
• A handful of fresh red currants

Make the chia pudding (allow time to set)

• In a bowl or jar, mix the chia seeds, milk and sweetener.
• Stir well, leave for 5 minutes, then stir again to prevent clumping.
• Cover and refrigerate for at least 2 hours, or overnight, until thick and creamy.

Prepare the berry compote

• Add the berries, water and sweetener to a small saucepan.
• Gently heat for 5–8 minutes until the berries soften and release their juices.
• Lightly mash with a fork, then add a squeeze of lemon juice. Allow to cool.

Assemble the layers

• In two glasses, layer as follows: Chia pudding, Greek yoghurt, Berry compote
• Repeat once more for a beautiful, layered effect.

Finish

• Top with a generous sprinkle of SUCSEED and a scattering of fresh red currants

Why it works (nutritionally)

• Chia seeds: rich in fibre, protein and omega-3s to support gut and metabolic health
• Greek yoghurt: delivers protein and beneficial bacteria
• Berries & red currants: packed with polyphenols for microbiome diversity
• SUCSEED: adds a powerful boost of diverse seeds and functional botanicals