Berry Chia Pudding

Berry Chia Pudding

1 Review
From: EatingWell Magazine, November/December 2018

Chia seeds are a good source of healthy omega-3 fatty acids, plus they have fiber, iron and calcium. Here they're mixed with a fruity base and refrigerated until the chia seeds expand to form a thick, creamy texture similar to tapioca. Pudding for breakfast? We're in.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1¾ cups blackberries, raspberries and/or diced mango (fresh or frozen), divided
  • 1 cup unsweetened almond milk or milk of choice
  • ¼ cup chia seeds
  • 1 tablespoon pure maple syrup
  • ¾ teaspoon vanilla extract
  • ½ cup whole-milk plain Greek yogurt
  • ¼ cup granola

Preparation

  • Prep

  • Ready In

  1. Puree 1¼ cups fruit and milk in a blender or food processor until smooth. Scrape into a medium bowl; mix in chia, syrup and vanilla. Cover and refrigerate for at least 8 hours and up to 3 days.
  2. Divide the pudding between 2 bowls, layering each serving with ¼ cup of the remaining fruit, ¼ cup yogurt and 2 tablespoons granola.
  • To make ahead: Refrigerate pudding (Step 1) for up to 3 days.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 343 calories; 15 g fat(3 g sat); 15 g fiber; 39 g carbohydrates; 14 g protein; 59 mcg folate; 8 mg cholesterol; 18 g sugars; 6 g added sugars; 479 IU vitamin A; 27 mg vitamin C; 513 mg calcium; 3 mg iron; 125 mg sodium; 573 mg potassium
  • Nutrition Bonus: Calcium (51% daily value), Vitamin C (45% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 1 fruit, ½ other carbohydrate, ½ starch, ½ whole milk yogurt

Reviews 1

November 11, 2018
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By: psc
i didn't have chai seeds so i used hemp seeds, fresh blackberries, blended fruit w/ a touch of agave, vanilla and 1 -2 tbls water to thin, added seeds and let set. turned out excellent !!! spooned in bowl and topped w/ yogurt ....made another larger batch, divided into small containers so i can grab and go for the week...
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