Raspberry Chia Seed Jam


This is ridiculously easy and absolutely delicious.  So many possibilities, too - fresh strawberries, frozen blueberries, it’s a goodie, pinky swear it is.  ~ jan
12 oz. frozen raspberries
1/4 cup Swerve or Erythritol Sweetenera
3 Tablespoons water
3 Tablespoon chia seeds
Bring berries, sweetener and water to a boil over medum heat and cook until berries are soft, this just takes a few minutes.  The original recipe from All Day I Dream About Food tells you to mash berries with a fork.  I don’t do this as I like my berries whole.
Remove from heat, stir in chia seeds, let cool, stirring a few times to distribute seeds and refrigerate in small glass jar.
Carbs are very minimal, this makes 20 servings with 1.7 grams of carb per serving.
In the picture above, I’ve spooned this over Breyer's Carb Smart Ice Cream.  Absolutely yummy, tastes like raspberry cobbler without the crust.  It’s especially good if you do this while the raspberry/chia mixture is still warm.  It's great mixed with Greek Yogurt, too...

My friend Tammy uploaded a Maple Vanilla Chia Pudding video on YouTube.  She uses Maple Syrup, but you could easily substitute maple flavoring and Swerve or Stevia, here's her video, it looks really yummy!

1 comment:

  1. This is fabulous Jan....Love that you call me friend!