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Chia Seed Pudding

Difficulty:Easy

Ingredients

  • ■   2 oz pure vanilla extract
  • ■   8 oz chia seeds

Description

1 cup vanilla-flavored unsweetened almond milk 1 cup plain low-fat (2 percent) Greek yogurt 2 tablespoons pure maple syrup, plus 4 teaspoons for serving 1 teaspoon pure vanilla extract Kosher salt 1/4 cup chia seeds 1 pint strawberries, hulled and chopped 1/4 cup sliced almonds, toasted In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve. Photo by Kana Okada. Recipe from Giana De Laurentiis and www.foodnetwork.com

  • 1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended.
  • 2. Whisk in the chia seeds; let stand 30 minutes.
  • 3. Stir to distribute the seeds if they have settled.
  • 4. Cover and refrigerate overnight.
  • 5. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup.
  • 6. Mix in the almonds.
  • 7. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
  • 8. Photo by Kana Okada.
  • 9. Recipe from Giana De Laurentiis and www.foodnetwork.com

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