Ingredients

• 200 g plain greek yogurt (2% or 5% fat) — chilled
• 60 g prunes — finely chopped
• 120 ml water — room temperature
• 20 g chia seeds — whole
• 10 g ground flaxseed — ground
• 15 g pumpkin seeds — roughly chopped optional
• 10 g honey — liquid optional

Instructions

1. In a small saucepan, combine the chopped prunes and water, then bring to a gentle simmer over low heat for 3–4 minutes until the prunes are very soft and the mixture is slightly thickened.
2. Stir in the chia seeds and ground flaxseed, remove from heat, and let sit for 3–5 minutes to thicken and cool slightly; the mixture should become jam-like but still spoonable.
3. In a bowl, gently whisk the Greek yogurt until smooth, then divide it evenly between two small serving bowls.
4. Spoon the warm prune–chia mixture over the yogurt in each bowl, then top with pumpkin seeds and drizzle with honey if using; serve slightly warm or at room temperature, adding a splash of extra water if it feels too thick.