Raspberry Chia Pudding Recipe
1¼ cups fresh raspberries
Add raspberries, lemon, maple syrup, and milk to a high-speed blender, and blend until smooth and creamy.
Makes 3 servings
Submitted by Lauren Price | Flora & Vino
This chia pudding is not only a visual delight with its pretty pink hue, but it's also a nourishing dish packed with omega-3 fatty acids, antioxidants and fiber. Whether served as a decadent breakfast or a delicious dessert, it's sure to keep you satisfied in all the best ways.
- Add raspberries, lemon, maple syrup, and milk to a high-speed blender, and blend until smooth and creamy.
Transfer mixture to a bowl and stir in chia seeds. Let sit 5-10 minutes, then stir again.
Cover bowl and refrigerate for at least 4 hours, or overnight.
- Serve chilled with your favorite toppings.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.