Chia pudding with apricots and yogurt

Prepare the seeds the evening before breakfast. Pour the chia into a bowl and cover it with milk. Add the white yogurt and honey, then mix everything thoroughly. Let it rest for 5 minutes, then stir again so the seeds do not clump. Cover the bowl. Chill it overnight. Within a few hours the seeds swell into a thick creamy base.

Meanwhile prepare the fruit layer. Wash the apricots, halve them and remove the stones. Dice half of them finely for fresh pieces. Blend the rest with a spoonful of honey into a smooth puree. Taste it. If the apricots are very sour, add a little more honey.

In the morning stir the base once more. Layer it with the apricot puree and diced fruit in glasses. Top with a spoon of puree and a few apricot pieces. Serve chilled. Decorate with a sprig of mint. It keeps in the fridge for 2 days, so you can prep breakfast ahead.