I’ve always asked myself what’s with these chia seeds, what’s with the whole chia pudding madness? It seemed to me that everyone around me knew about this, but I didn’t. You can imagine that I had to try it! Wasn’t sure what recipe to follow, so as usual, had my way on the highway and mixed it all up upon my own taste.
The result? Found myself a new favorite desert ready in no-time! My mind already jumps from one combination of fruits to another, and another. Could already start counting chia pudding combos instead of sheep when I can’t sleep 🙂
Vanilla chia pudding with raspberries and pineapple
Servings: 2
Calories: 290kcal
Ingredients
Pudding
- 150 g low fat greek yogurt 2% fat
- 100 ml low fat milk 1.5% fat
- 28 g chia seeds
- 2 tsp honey
- 2 tsp vanilla essence
Topping
- 350 g pineapple
- 125 g raspberries
Instructions
- Mix all the pudding ingredients in a bowl and leave aside.
- After 30 minutes, whisk the bowl content one more time in order to break any formed lumps then cover the bowl with cling film and put it in the fridge for 12 hours.
- After 12 hours, take the bowl from the fridge and mix it thoroughly. If the consistence appears to be too thick for you, you can add a tablespoon of greek yogurt, then whisk it all together.
- Peel, core and chop the pineapple in small chunks.
- Put the pineapple chunks and the raspberries in the serving cup/ jar/ glass/ whatever you like, the chia pudding and some more fruits on top, sit back, relax and enjoy!
