Pismo Beach, Calif.
This quick dessert uses on-trend chia seeds to add texture and a health halo to a creamy pudding. Additionally, dietitian Cochran swaps in unsweetened almond milk for traditional cow’s milk to create a dairy-free dessert that fits the needs of vegans and allergic customers.
3 cans (15 oz. each) pear halves in juice, drained
5¼ cups unsweetened almond milk
1 cup chia seeds
1 tbsp. ground cinnamon
1½ tsp. vanilla extract
Diced canned pears, for garnish
Lightly toasted pistachios or walnuts, for garnish
1. In blender container, place the drained pears; cover and blend until smooth. Add almond milk, chia seeds, cinnamon and vanilla; blend on low speed until ingredients are well-combined.
2. Transfer mixture to large bowl; cover and chill at least 3 hours or until pudding thickens and sets up.
3. For service, spoon pudding into individual dessert dishes. Garnish with diced pears and nuts.
Photo courtesy of Pacific Northwest Canned Pears