My mother was very fond of Strawberry Chantilly. She would often double her recipe when she wanted to make a strawberry filled cake roll. Mmm. I’ve modified how I have always made this, to incorporate the super food CHIA SEEDS: http://www.mychiaseeds.com/Articles/Top10ChiaBenefits.html . This mousse/pudding recipe is not suitable until the nuts and seeds rung of the OWL carb ladder in Phase 2 of Atkins. This is yet another, delicious, easy way to incorporate chia seeds into my regular diet. This dessert can be garnished with a fresh strawberry, strawberry preserves, a dollop of whipped, sweetened cream, a spring of fresh mint, or any combination of those.
1 c. heavy cream, whipped until very thick
2 T. ground chia seeds, soaked for 15 minutes in 1 c. + 2 T. water (a gel will form)
3 oz. cream cheese, softened
6 extra large strawberries (about 1½” in diameter)
1 pkt. stevia
liquid Splenda to taste (add slowly and taste)
DIRECTIONS: Soak chia seeds with water in lidded jar for 15 minutes. Shake chia gel to uniformly mix the seed particles in the gel. Whip cream until thick and set aside. Add chia gel to food processor. Add berries, cream cheese and stevia. Process until cream cheese is smoothly mixed with all ingredients. Add whipped cream and pulse a couple times to blend. Begin adding liquid Splenda in say 4 drip increments, pulse and taste. Repeat, adding as many as needed to sweeten to your liking. Spoon into 6 decorative dishes, chill for 1 hour. You can garnish with a strawberry, preserves or whipped cream or fresh mint if you like.
NUTRITIONAL INFO: Makes 6 servings, each contains: (garnish choices are not included below)
20.5 g fat
4.8 g carbs, 1.62 g fiber, 3.18 g NET CARBS
2.57 g protein
585 mg sodium
88 mg potassium
30 % RDA Vitamin A, 22% vitamin C, <10% all other macronutrients