- 1 1/2tablespoon chia seeds
- 2cup fresh strawberries, hulled and cut in half
- 1tablespoon lemon juice
- 2tablespoon honey
If you would like to try the blueberry version, use about 1 3/4 cup of fresh (or frozen) blueberries. I bet other summer fruit would do well in this recipe; I can't wait to try fresh peaches when they come into season this summer!
It is not too sweet (hint: low in sugar-which is honey, a natural sweetener) so you really taste the in-season strawberries but add an additional tablespoon honey if you prefer it sweeter.
The chia seeds stand in for pectin, a common thickening ingredient for jams.
We were all slathering it on a piece of gluten-free toast for breakfast, snack, dessert. Try it swirled into thick plain Greek yogurt or even as a topping for vanilla ice cream.