Combine raspberries, 1/2 cup almond milk, and 2 tablespoons maple syrup in a food processor. Process until well combined. Pour mixture into a dish and stir in 1 tablespoon chia seeds. Cover and refrigerate 1 to 2 hours.
Recipe
Breakfast
No-Cook Chia Seed Raspberry Pudding
Primary Media
Author
Hy-Vee Dietitians
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Description
Our layered no-cook recipe for chia seed pudding is one you'll keep coming back to. Whether it's for breakfast or a decadent dessert.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. fresh raspberries, plus additional for serving | ||
| ¾ c. Hy-Vee unsweetened almond milk, divided | ||
| ¼ c. Hy-Vee Select 100% maple syrup, divided | ||
| 2 tbsp. chia seeds | ||
| 5 oz. Hy-Vee plain Greek yogurt | ||
| ⅛ tsp. Hy-Vee vanilla extract |
Things To Grab
- Food processor
- 2 small bowls
- 2 glass cups
Directions
In a small bowl, combine greek yogurt, 1/4 cup almond milk, 2 tablespoons maple syrup, 1 tablespoon chia seeds, and vanilla extract. Fold ingredients to combine. Cover and refrigerate 1 to 2 hours.
Remove raspberry mixture and Greek yogurt mixture from the refrigerator. Divide raspberry mixture between two glass cups and top with Greek yogurt mixture. If desired, top with additional fresh raspberries.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 40mg
- Total Carbohydrates: 25g
- Protein: 14g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
Shannon Muhs MS, RDN, LMNT