Lemon and Blueberry Chia Pudding

Ingredients

• 0.5 cup chia seeds
• 2 tbsp maple syrup or honey (Choose maple syrup or honey.)
• 0.5 tsp lemon extract or vanilla extract (Choose lemon extract or vanilla extract.)
• 1.5 cup milk
• 0.5 lemon (Juice and zest; reserve a little zest for finishing.)
• 1.5 cup yoghurt (Use 230 g in the chia mixture and the remaining 80 g for topping; sweetened yoghurt is optional.)
• 0.75 cup frozen blueberries

Steps

1. 1

   Combine the chia seeds, milk, maple syrup (or honey), chosen extract, lemon zest and juice, and 230 g of the yoghurt in a bowl. Mix until evenly combined.

2. 2

   Cover and chill the mixture in the refrigerator for at least 2 hours, or overnight, until set.

3. 3

   Microwave the frozen blueberries for 1 minute, until fully defrosted and a sauce forms. Alternatively, heat them on the stove until defrosted and saucy; no stovetop time is specified.

4. 4

   Spoon the blueberries into serving cups or jars.

5. 5

   Add the chia pudding on top of the blueberries.

6. 6

   Finish with the remaining yoghurt and a little reserved lemon zest. Serve and enjoy.

Notes

The post does not specify milk fat percentage or a particular yoghurt type. The transcript suggests other fruit, such as strawberries or raspberries, as a substitution. The source does not state a specific chilling temperature.

Nutrition per serving

• breakfast
• snack
• vegetarian
• gluten-free
• no-bake
• make-ahead
• chilled