Light, fruity, refreshing, but packing a bit of protein and containing superfoods, this fruit salad may hit the spot on a hot summer day.
If you are following Trim Healthy Mama this is an E fuel. By my calculations, you can eat up to 1 1/2 cups, while still staying under 5 gram fat (from the chia seeds) and staying within the E guidelines. I’d recommend a smaller amount, maybe 1/2 cup as a side or dessert to an E meal… if you have room for a little more carb.
This is definitely a family size recipe – it makes about 13 cups, so 8-16 servings. You may wish to cut it down.
In this recipe, I sweeten with stevia and monk fruit extracts. It keeps the flavor light and natural, but for a more traditional and sweet fruit salad, you could use gentle sweet, super sweet, pyure or monk fruit sweet + blend, to taste, after you strain the tea.
Eat alone as a snack or light meal, or pair with low fat cottage cheese for more filling power.
If you don’t mind a crossover if following Trim Healthy Mama, try this with a bit of cream!
Light and Fruity Chia Fruit Salad
- 10 Celestial Seasonings Peach Tea bags
- 5 cups boiling water
- 1/2 cup beef gelatin
- 2/3 cup chia seeds (I used white, but you could also use black)
- 1 cup collagen peptides
- 1/2 cup fresh squeezed lemon juice
- 1 teaspoon stevia extract
- 1 teaspoon monk extract
- 4 cups frozen cranberries, pulsed to granulate/finely chop
- 6 kiwis, peeled and chopped (extra for garnishing, if desired)
- 4 pears peeled, cored and chopped (about 3-4 cups)
- 4 cups whole raspberries or raspberry pieces
Soak tea bags in boiling water to brew. The longer it sits the stronger the flavor will be. Remove tea bags and squeeze out. Stir in the gelatin, and whisk well. If you need to, rewarm the tea till gelatin is dissolved and no longer grainy. Go down the list and add the rest of the ingredients in order. Whisk after each ingredient, except the kiwi, pears and raspberries – stir those in to avoid too much squishing. Garnish with kiwi slices if desired.