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In a small saucepan, combine the strawberries, raspberries, and stevia. Cook over medium heat for 4–5 minutes, stirring occasionally, until the berries soften and release their juices.
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In a small bowl, create a slurry by mixing the cornstarch with 1 tablespoon of water or lemon juice until smooth.
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Stir the slurry into the berry mixture. Continue to cook for 1–2 minutes, stirring constantly, until the compote thickens slightly.
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Remove from heat. For a smoother texture, blend briefly with an immersion blender or mash with a fork, leaving some texture if preferred. Let cool for 5–10 minutes.
3. Assemble the Parfaits:
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Into glasses or jars, spoon half of the chia pudding.
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Top with a layer of the berry compote, then add the remaining chia pudding.
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If desired, garnish with fresh berries, nuts, or coconut flakes.
4. Serve:
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Enjoy immediately or cover and refrigerate for up to 3 days.
Tips for Success
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For Meal Prep: Prepare both the chia pudding and compote up to 3 days ahead. Store separately in airtight containers and assemble just before serving.
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Thickening Note: If your chia pudding is too thin, add 1–2 extra tablespoons of chia seeds and refrigerate a bit longer. If it’s too thick, stir in a splash of almond milk.
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Sweetener Adjustments: Taste the compote after cooking and adjust sweetness as needed—some berries are naturally tart.
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Extra Protein: Stir a scoop of vanilla or unflavored protein powder into the chia pudding mixture before chilling.
