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2. Place 50g fresh raspberries, 100g fresh strawberries and 50g stevia in a saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries are tender and have released their juice.
3. Add 1 tablespoon of cornstarch to the pan and stir until the mixture thickens. Then puree the fruit into a smooth, homogeneous puree.
4. Divide half of the chia seed mixture into small glasses. Place a layer of fruit on top and then add the rest of the chia seed mixture.
5. Garnish with fresh fruit if desired and serve immediately or store in the fridge.
