These simple and delicious strawberry chia fools are topped with a honey Greek yogurt whipped cream. Serve them for breakfast or dessert!
You know that old Jerry Seinfeld joke about how the handicapped parking space is the mirage of parking lots? (“Somehow, everybody missed it!”) I feel like I react similarly when berries go on sale at the supermarket. Somehow, nobody else is buying them! Last week I gleefully loaded up on strawberries that were marked down to $2.99 a pound, only to get home and discover that though the top layer was pristine, the underlying berries were wet and mushy.
Why can I never learn my lesson? If berries are super cheap, they’re probably super gross.
Still, that doesn’t mean you have to throw them out. Just like over-ripe bananas, about-to-go-bad berries are perfect for cooking. This time, I tossed mine in a pot with some honey, lime juice, and chia seeds and turned them into these luscious, fruity strawberry chia fools that are absolutely perfect for spring.
Can we pause for a moment to discuss Greek yogurt whipped cream? I only recently discovered it, and I am OBSESSED. It’s not rocket science. Basically you just whip heavy cream to soft peaks and then whip in an equal amount of plain Greek yogurt. Add vanilla, honey, or sugar to taste if you want. Whenever I eat it, I can never tell if I’m supposed to feel virtuous or guilty. Either way, it’s totally delicious and (bonus!) unlike regular whipped cream it will keep for a day or two in the fridge without breaking.
These strawberry chia fools belong to a very special category of foods that is Things That Can Be Both Breakfast and Dessert. (It’s my favorite category. See also: cornbread coffee cake and raspberry bread pudding with almond crumble.) I topped these with granola, so I think they look more like breakfast in the photos, but you could just as easily use crushed shortbread or oatmeal cookies, or even serve them without any crunchy garnish at all.
Do I need to tell you these would be perfect for Mother’s Day? I feel like it’s pretty obvious. Paired with a mimosa and a cup of coffee, they would make for an epic breakfast-dessert in bed.
- 4 cups diced strawberries
- 1/4 cup plus 2 tablespoons honey, divided, plus more for serving
- 1 tablespoon freshly squeezed lime or lemon juice
- 2 tablespoons plus 1 teaspoon chia seeds
- 3/4 cup heavy cream
- 3/4 cup plain Greek yogurt
- Granola, for serving (optional)
- Put the strawberries in a pot and bring to a simmer over medium heat. Cook, mashing with a fork, until the berries are broken down and juicy, about 8 minutes. Remove from the heat and stir in 1/4 cup honey, lime juice, and 2 tablespoons chia seeds. Cool to room temperature. Check the mixture and if you would prefer a slightly thicker consistency stir in remaining teaspoon chia seeds. Transfer to an airtight container and chill in the refrigerator.
- In a medium bowl, beat the heavy cream with an electric mixer until it holds soft peaks. Beat in the Greek yogurt and the remaining 2 tablespoons of honey.
- Divide the strawberry mixture between 4 glasses. Top with the whipped yogurt. Sprinkle with the granola (if using) and drizzle with more honey.