Being a daily consumer of chia seeds, I had to try this viral Tiramisu chia pudding to see if it’s worth all the hype at all! So I tried it and, lo behold, it is so damn good that I have to now repeat it frequently!

If you ask me to name one dessert among the universe of all desserts that I can have without thinking twice then that has to be a classic Italian Tiramisu!

But yes, that will be in a parallel universe where I wouldn’t worry about consuming excess calories that come free of cost with the delicious taste of a generous serving of Tiramisu!

With all that love and affection towards Tiramisu, I also jumped into the bandwagon of a spin-off of Tiramisu made with the cult favorite of all fitness enthusiasts these days!

Chia seeds! So here I present my version of the viral Tiramisu chia pudding!

What is Tiramisu chia pudding?

If you love to watch cooking/recipe videos, I am sure you have come across this viral recipe in your feed many times already!

Just in case this is something new to you and I have the privilege to introduce you to this current social trend, then let me decode it for ya!

First, let’s see what Tiramisu is and then we can figure out its connection with the Tiramisu chia pudding!

A classic Tiramisu has multiple layers of classic lady finger biscotti soaked in freshly brewed coffee with alternating thick layers of whipped up mascarpone cheese in between two layers of lady fingers.

The final layer of mascarpone is dusted with a generous amount of cocoa powder. Then the assembled Tiramisu is chilled in the refrigerator overnight to set things up.

This also allows the flavors of coffee and cocoa to mingle with each other resulting into a mind-blowing no-bake dessert making you fall in love with it instantly!

The post Viral Tiramisu Chia Pudding for Weight Loss Friendly Breakfast | How to Make Tiramisu Chia Pudding first appeared on Flavor Quotient.

Labneh Balls recipe, you’re in for a treat! These creamy, tangy, and flavorful cheese balls are a staple in Levantine and Middle Eastern cuisine.

“You’ve tried hummus-now meet its cooler, roll‑able cousin! Watch these tangy labneh balls go from plain yogurt to mezze magic in a snap. ”

Made from strained yogurt, Labneh is a versatile dairy product that can be used as a spread, dip, or in this case, formed into delectable balls. Whether you’re hosting a gathering or just looking for a fun and easy snack.

Why Should You Make Labneh Balls?

• High‑protein, budget‑friendly:uses plain yogurt.
• Make‑ahead: 10 min hands‑on, keeps for weeks.
• Versatile flavour canvas: swap herbs & spices.
• Bariatric‑diet & Weight‑Watchers‑friendly (2 points per ball).
• Naturally gluten‑free & vegetarian (easy vegan option below).

Ingredients You’ll Need

To get started, here’s what you’ll need:

• Yogurt: Thick, full-fat yogurt.
• Olive oil: For preserving and flavor
• Salt: To taste
• Za’atar: A popular Middle Eastern spice blend
• Sumac: A tangy, lemony spice
• Beetroot powder: For a vibrant color and earthy flavor
• Pistachios: Finely chopped, for coating
• Cheesecloth or a tea towel: For straining the yogurt

Ingredient notes & smart substitutions

• For Yogurt you can use Full‑fat Greek = quickest, but any unflavoured yogurt works. For vegan labneh balls use thick coconut yogurt + ½ tsp agar in the oil.
• Fine sea salt (1 tsp): Essential for whey drainage & safe preserving.
• Extra‑virgin olive oil(2–3 cups): Choose a fruity oil; must fully cover the balls.
• Coating mix: Classic: za’atar, dried mint, Aleppo pepper. Try smoked paprika + garlic, dukkah, crushed pink peppercorns, or everything‑bagel seasoning.
• Optional flavour boosters: Lemon zest curls, dried rose petals, chilli flakes, roasted garlic cloves in the jar.

Step‑by‑step: From yogurt tub to bite‑size cheese balls

1. Strain – 48 to 72 hours

1. Stir salt into the yogurt.
2. Line a sieve with a double layer of cheesecloth; place over deep bowl.
3. Pour yogurt in, knot the cloth, and refrigerate 48 h (60 h for ultra‑firm). Discard or save whey for smoothies.

2. Roll & air‑dry

1. Unwrap thick labneh; it should resemble cream cheese.
2. Lightly oil your palms and roll into balls.
3. Arrange on parchment; let air‑dry for 40 minutes.

3. Coat & marinate – ready to eat after 24 hours

1. Roll each ball in chosen herb/spice mix.
2. Pack into sterilised glass jar, layering flavour extras.
3. Pour olive oil until balls are completely submerged (no peaks above oil).
4. Seal and chill in fridge for 24 hrs for flavours to meld.

Food‑safety & storage

• Target pH ≤ 4.4 (yogurt already ~4.0).
• Use sterilised jars (10 min boiling water bath).
• Keep submerged in oil to exclude oxygen; store refrigerated up to 4 weeks.
• For counter‑top gifting: add ½ Tbsp white‑wine vinegar per cup oil → shelf‑stable 14 days < 23 °C.
• Freeze? Yes! place balls on tray to freeze, transfer to bag (oil becomes grainy so freeze without oil).

Hint: Be Patient while straining, because the longer you strain the yogurt, the firmer your Labneh Balls will be. For a thicker consistency, aim for at least 48 hours of straining.

Variations You Can Try

• Herbed Version: Mix finely chopped fresh herbs like dill, parsley, or chives directly into the Labneh before forming the balls.
• Spicy Version: Add a pinch of cayenne pepper or crushed red pepper flakes to the Labneh for a spicy kick.
• Zesty Version: Add grated lemon or lime zest to the Labneh for a refreshing, citrusy flavor.

How to Store and Reheat

• Storing: Labneh Balls can be stored in the refrigerator for up to two weeks, as long as they’re submerged in olive oil. This method not only preserves them but also allows the flavors to deepen over time.
• Reheating: If you prefer your Labneh Balls warm, you can lightly warm them in the microwave or oven, but be careful not to melt them. They’re best enjoyed at room temperature.

Serving ideas

• Build a mezze platter with hummus, muhammara & olives.
• Smash onto sourdough toast with roasted tomatoes.
• Crumble over roasted veggies or grain bowls.
• Skewer with cherry tomatoes & basil for a picnic appetiser.
• Add to office snack boxes—pair with cucumber sticks for a 10‑g protein nibble.

FAQs about the Labneh Balls Recipe

More Such Recipes

• Marinated Tomato Toast with Labneh
• How to make Yogurt at Home
• Turkish Eggs | Cilbir or Chulburr
• Lebanese Mujadara
• Labneh & Marinated Tomato Toast
• Cheese Ball Recipe

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