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Raspberry Lime Kefir Chia Parfaits with Seeds

Tangy, spoonable kefir chia pudding layered with thick vanilla yogurt and lime-mint berries, finished with a crunchy maple-cardamom pepita and sesame topping.

Raspberry Lime Kefir Chia Parfaits with Seeds

Ingredients

  • 1½ cups (350 ml)360 gPlain kefir, low-fat
  • 1½ oz40 gChia seeds
  • 1½ tbsp30 gMaple syrupdivided in half
  • 3 containers (6 oz)450 gPlain Greek yogurt, nonfat
  • 1 tsp4 gVanilla extract
  • 1⅔ cups200 gRaspberries
  • 1 cup150 gBlueberries
  • 1 tbsp15 gLime juice
  • 1 tbsp chopped6 gFresh mintthinly sliced
  • ⅓ cup50 gPumpkin seeds (pepitas)roughly chopped
  • 1½ tbsp15 gSesame seeds
  • ½ tsp1 gGround cardamom

Steps

  1. Make the chia layer first: in a bowl, whisk the kefir with half of the maple syrup, then whisk in the chia seeds. Wait 5 minutes and whisk again to break up any clumps of chia seeds, then cover and refrigerate for 2 hours, until thick and spoonable.
  2. While the chia pudding sets, stir the Greek yogurt with the vanilla until smooth; cover and refrigerate.
  3. Make the berry layer: in another bowl, gently toss the raspberries and blueberries with the lime juice and mint, lightly crushing a few raspberries to make a little juice. Let stand 10 minutes.
  4. Make the seed crunch: in a small bowl, toss the pumpkin seeds and sesame seeds with the cardamom and the remaining half of the maple syrup until coated. (For a toasty flavor without heat, buy pumpkin and sesame seeds already toasted.)
  5. Assemble four glasses: spoon a quarter of the chia pudding into each glass, then add half of the berry mixture divided among the glasses.
  6. Spoon the vanilla yogurt over the berries in each glass, then top with the remaining half of the berry mixture and its juices.
  7. Sprinkle the seed crunch over each parfait just before serving so it stays crisp.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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