Pureed Lemon-Thyme Berry Chia Pudding

This dessert layers creamy lemon-thyme chia pudding with a luscious berry fool topping, adding an extra layer of richness and fruity flavor. The smooth, citrusy chia pudding provides a refreshing base, while the airy berry fool adds a touch of indulgent creaminess. The combination of bright berries, tangy lemon, and aromatic thyme creates a dessert that’s light, layered, and perfect for summer gatherings or as an elevated, texture-friendly treat. This dessert’s versatility makes it ideal for anyone seeking both flavor and smoothness in each bite!

If you are not cleared for thin liquids, it would be best to skip the whipped berry fool. Check out the notes section for more information on this adaptation.

IDDSI Level 4 Pureed Lemon-Thyme Berry Chia Pudding Recipe

This dessert layers creamy lemon-thyme chia pudding with a luscious berry fool topping, adding an extra layer of richness and fruity flavor. Check out the modifications below the recipe for customizing IDDSI-level, style of eating, or energy levels!

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Prep Time 15 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Dessert

Cuisine: American, British

Ingredients Equipment Method Notes

Ingredients

  

• Lemon-Thyme Berry Chia Pudding
• 1 cup coconut milk or almond milk
• 1/2 cup mixed berries pureed for smoothness
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon dried thyme ground to a fine powder
• 3 tablespoons chia seeds ground to a fine powder
• 1-2 tablespoons honey or maple syrup optional
• Berry Fool Topping
• 1 cup mixed berries
• 2 tablespoons sugar or honey
• Zest and juice of 1/2 lemon
• 1 cup heavy cream or coconut cream for dairy-free
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Equipment

• Spice grinder or blender
• Saucepan
• Mixing bowls
• Whisk
• Electric mixer or hand beater (for whipped cream)
• Serving jars or bowls

Method

 

1. Use a spice grinder or high-speed blender to grind the chia seeds and thyme into a fine powder. Puree the mixed berries until smooth. In a mixing bowl, combine the coconut milk, berry puree, lemon juice, lemon zest, powdered chia seeds, ground thyme, and honey or maple syrup if desired. Whisk well to fully incorporate, then pour into serving dishes or jars. Refrigerate for at least 2 hours, or overnight, until thickened.
2. In a small saucepan, combine the berries, sugar or honey, lemon juice, and lemon zest. Cook over medium heat until the berries soften and start to release their juices, about 5-7 minutes. Allow the mixture to cool, then puree until smooth.
3. In a separate bowl, whip the cream (or coconut cream) with powdered sugar and vanilla extract until soft peaks form. Gently fold the berry puree into the whipped cream, creating a marbled or swirled effect.
4. Once the chia pudding is set, spoon a generous layer of the berry fool on top. For a decorative finish, add a small dollop of berry puree as a garnish.

Notes

IDDSI Texture Modifications:

• People that have difficulty managing thin liquids often skip whipped creams like the berry fool topping. You could instead create a creamy berry puree that can still create layers of flavor and color to match the original presentation.
• Blending and straining fruits as well as grinding chia seeds is recommended for people eating at or below IDDSI level MM5

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Macro Adjustments:

• Protein: Use greek yogurt, marscarpone or skyr in place of some or all of the whipped cream to create a higher protein topping.
• Fats: Chia seeds are our thickener but also are fattier, so you’ll need to adjust fat on your dairy or coconut milk.
• Carbs: The fiber in the fruits chosen help naturally keep net carbs lower; use unsweetened milks to reduce sugars.

Dietary Swaps:

• Gluten-free: This is naturally gluten-free, enjoy!
• Dairy-free/Vegan: Use coconut milk and cream, these tend to have the right fat content to help achieve a whipped texture. Swap in maple syrup or agave for sweeteners.

Low-Spoons Shortcuts:

• Prep in parts: Chia pudding keeps 3–4 days in the fridge — make ahead in jars. Fool topping can be made a day in advance.
• Buy Prepped: Buy whipped topping, use fruit preserves or just blended berries.
• One-bowl method: If you don’t feel up to whipping cream, use full-fat coconut milk or coconut cream and gently mix with the berry puree

Where from here?
Fortify a classic into a no bake peanut butter chickpea cookie dough or continue on to the full IDDSI Level 4 Pureed recipe list.

Every recipe here is Speech Language Pathologist designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.