Power to You

Chia seeds.

The story goes that Aztec warriors ate just a spoonful of these high-fiber superfoods, before “superfoods” were even a thing. Legend has it just a spoonful could sustain them for 24 hours of battle. Well, if it’s good enough for them …

Buy a bag at your local health food store and keep them on hand for recipes like this one so you can battle those long summer days.

Chia-Cherry Dessert With Mascarpone


For the desserts:

2 1/2 cups milk

1 3/4 cups vanilla yogurt, stirred

2 tablespoons light agave nectar

3/4 cup black chia seeds

4 cups fresh red cherries, pitted and halved

2 tablespoons white sugar

2 tablespoons lemon juice

2/3 cup mascarpone cheese, chilled

2/3 cup whipping cream, chilled

2 tablespoons confectioners’ sugar, sifted

To garnish:

edible flowers, e.g., pansies

salad cress or other micro green

For the dessert:
Whisk together milk, yogurt and agave nectar in a mixing bowl. Add chia seeds, whisk again, and leave to stand for 30 minutes. In the meantime, combine two-thirds of the cherries with the sugar and lemon juice in a food processor or blender. Blend on high until smooth and puréed. Divide between four serving glasses. Cover and chill until needed. After the chia pudding has stood for 30 minutes, give it a quick stir. Spoon on top of the cherry purée in the glasses. Arrange most of the remaining cherry halves on top. Cover and chill overnight. The next day, whip mascarpone, cream and confectioners’ sugar to semi-stiff peaks in a mixing bowl.

To garnish:
Spoon on top of desserts and garnish with cress, flowers and remaining cherry halves before serving.

Makes four servings.