Raspberry Chia Pudding
Raspberry Chia Pudding
Ingredients
- 3 cups plain Greek yogurt, full-fat or low-fat
- 1 1/2 cups frozen raspberries
- 1/2 cup chia seeds
- 2 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla extract
For Topping
- 1/4 cup pumpkin seeds
- 1/2 cup fresh raspberries
Instructions
- 1
In a large mixing bowl, add 2 1/2 cups of the plain Greek yogurt. Add the frozen raspberries, chia seeds, maple syrup, and vanilla extract to the bowl.
⏱️ 3 min
- 2
Using a potato masher, thoroughly mash and combine all the ingredients in the bowl. Continue mashing until the mixture becomes mostly smooth and takes on a uniform pink color, ensuring the raspberries are well broken down.
⏱️ 7 min
- 3
Add the remaining 1/2 cup of plain Greek yogurt to the mashed mixture. Using a whisk, thoroughly mix until the pudding is smooth, evenly colored, and all ingredients are fully incorporated.
⏱️ 5 min
- 4
Evenly divide the prepared raspberry chia pudding mixture into four individual containers with lids. A measuring cup with a spout can be helpful for pouring.
⏱️ 3 min
- 5
Sprinkle an equal amount of pumpkin seeds over the surface of the pudding in each container. Then, place a few fresh raspberries on top of the pumpkin seeds in each container for garnish.
⏱️ 2 min
- 6
Securely place a lid on each filled container. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to set.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Chia Pudding
- 3 cups plain Greek yogurt, full-fat or low-fat
- 1 1/2 cups frozen raspberries
- 1/2 cup chia seeds
- 2 tablespoons maple syrup, or to taste
- 1 teaspoon vanilla extract
For Topping
- 1/4 cup pumpkin seeds
- 1/2 cup fresh raspberries
Instructions
- 1
In a large mixing bowl, add 2 1/2 cups of the plain Greek yogurt. Add the frozen raspberries, chia seeds, maple syrup, and vanilla extract to the bowl.
⏱️ 3 min - 2
Using a potato masher, thoroughly mash and combine all the ingredients in the bowl. Continue mashing until the mixture becomes mostly smooth and takes on a uniform pink color, ensuring the raspberries are well broken down.
⏱️ 7 min - 3
Add the remaining 1/2 cup of plain Greek yogurt to the mashed mixture. Using a whisk, thoroughly mix until the pudding is smooth, evenly colored, and all ingredients are fully incorporated.
⏱️ 5 min - 4
Evenly divide the prepared raspberry chia pudding mixture into four individual containers with lids. A measuring cup with a spout can be helpful for pouring.
⏱️ 3 min - 5
Sprinkle an equal amount of pumpkin seeds over the surface of the pudding in each container. Then, place a few fresh raspberries on top of the pumpkin seeds in each container for garnish.
⏱️ 2 min - 6
Securely place a lid on each filled container. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to set.
⏱️ 240 min