Glasses of chia pudding and whipped cream
Breakfast, Desserts, Recipes, Snacks

Pink Chia Pudding

It’s fair to say that after an initial so-so chia start where I was unconvinced about its appeal, I am now a confirmed believer in and enjoyer of, Chia. I much prefer the seeds to be left whole than ground or blitzed. It’s also a lot easier to prepare which is always a bonus.

So far I have created three chia puddings. Apricot Mango Chia Pudding, a passionfruit one that I have yet to post and the one that is the subject of this post.

Chia is extremely versatile with flavour profiles and though it is easy to individualise on the fly, I think I will continue to present chia pudding recipes. After all, who doesn’t like a recipe that’s quick to make, can be made a day ahead of time and is tasty and filling? I hope you try one sometime. πŸ™‚

This recipe was designed specifically for my mother. She wants chia pudding recipes and the two I have created are ones she doesn’t have the specific fruit for. So I wanted to use a fruit more readily available at any time of the year – frozen raspberries.

The sweet and slightly tangy raspberries create a lovely fresh flavour to this chia pudding and an attractive pink colour. Layered with lightly whipped cream it is pretty served in a glass or small mason jar.

Pink Chia Pudding

Serves 2

β™₯ IngredientsΒ β™₯

1 C frozen raspberries
1 C Almond milk (or other milk of choice)
1 t vanilla essence
1.5 T Erythritol/Stevia blend (or equivalent sweetener of your choice)
1/4 C Chia seeds

β™₯ Method β™₯

In a microwave safe bowl, thaw the berries in the microwave and mash with a fork.

Frozen raspberries - thawed and mashed with a fork
Thawed raspberries, mashed

Into the mashed raspberries add the almond milk, vanilla, sweetener, and chia seeds. Mix well with the fork. Taste and adjust sweetness if desired.

Pink Chia Pudding ingredients mixed together
Pink Chia Seed mixture

Cover and leave in the refrigerator until serving time. The longer it is left the better it will be. I like to make mine in the morning for serving as a dessert that evening.

To serve, layer spoonfuls of chia seed pudding with lightly whipped cream into glasses or other serving dish. Alternatively spoon the pudding into small glass dishes and top with a dollop of whipped cream.

Can also be served on its own for a snack or breakfast, or paired with some natural yoghurt.

Glasses of chia pudding and whipped cream
Pink Chia Pudding layered with softly whipped cream

 

Soon I will add the passionfruit recipe to the blog. It is very yummy, too.

Happy and healthy eating,
Belinda

 

 

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