Yogurt Breakfast Pudding

Yogurt Breakfast Pudding

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From: Diabetic Living Magazine

Chia seeds and oats thicken the vanilla yogurt for a perfect pudding consistency.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 (6 ounce) container vanilla low-fat yogurt
  • ½ cup regular rolled oats
  • ½ cup fat-free milk
  • ¼ cup canned crushed pineapple (juice pack)
  • 1 tablespoon chia seeds or flax seed meal
  • ½ teaspoon vanilla
  • ⅛ teaspoon ground cinnamon
  • 4 teaspoons sliced almonds, toasted (see Tip)
  • Chopped red apple (optional)

Preparation

  • Prep

  • Ready In

  1. In a medium bowl stir together yogurt, oats, milk, pineapple, chia seeds, vanilla and cinnamon. Transfer to an airtight container. Cover and seal. Chill in the refrigerator at least 8 hours or up to 2 days.
  2. Before serving, stir well. Sprinkle each serving with 2 teaspoons almonds; if desired, top with chopped apple.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 255 calories; 7 g fat(1 g sat); 5 g fiber; 38 g carbohydrates; 11 g protein; 15 mcg folate; 5 mg cholesterol; 21 g sugars; 166 IU vitamin A; 2 mg vitamin C; 328 mg calcium; 2 mg iron; 84 mg sodium; 345 mg potassium
  • Nutrition Bonus: Calcium (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ lean protein, 1 fat

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