This raspberry chia pudding feels like you’re having a dessert for breakfast, as it’s so deliciously creamy and luscious. However, this pudding is packed with nutrients. Raspberries are now in season and they’re a fantastic source of fibre and vitamin C, while being rich in antioxidants. Chia seeds are a powerful source of omega-3 fatty acids, which are especially beneficial for our heart health, making them a great addition to our daily diet. While yogurt and milk provide us with protein and bone-supporting calcium. For a little crunch, some granola or chopped nuts would also make for a delicious and nutritious topping.
Enjoy!
Nessa x
Raspberry Chia Pudding
Ingredients
Serves 3
For the pudding layer
- 200ml milk, of choice
- 125g raspberries
- 125g vanilla yogurt
- 1tbsp maple syrup
- 50g whole chia seeds
For the pink yogurt layer
- 75g vanilla yogurt
- 50g raspberries
- 1 tbsp maple syrup
To serve and to layer
- 100g vanilla yogurt
- Handful raspberries
Method
- To make the pudding, add the milk, raspberries, yogurt, and maple to a blender. Blitz until smooth and transfer to a large bowl. Stir though the chia seeds. Cover and refrigerate overnight or for at least 4 hours.
- To make the pink yogurt layer, add the yogurt, raspberries, and maple to a blender and blitz until smooth.
- To assemble, layer the pudding with the pink yogurt, and some plain yogurt and raspberries, between three bowls or containers. Top with another spoonful of yogurt and raspberries. Enjoy straightaway or cover and refrigerate to enjoy within 3 days.
