I have always loved chia seeds, but rarely used them. When I saw that you could actually make pudding with them I just had to try it. This is a yummy simple treat to either have as dessert, or for breakfast. My simple tweaks were instead of greek yogurt, I switched it for some So Delicious vanilla coconut milk yogurt. I thought the consistency of the coconut milk yogurt would have been a lot better for the thickness of the pudding than soy milk yogurt would have. I also used praline maple syrup instead of just regular maple syrup, and used two additional tablespoons of it in the pudding. I wanted it to be a little sweeter than what the recipe called for and it was perfect.
Try out this super yummy, try it out and let me know what your simple tweaks are!
Ingredients
- 1 cup vanilla-flavored unsweetened almond milk
- 1 cup So Delicious coconut milk yogurt
- 4 tablespoons Praline Maple Syrup, plus 4 teaspoons for serving
- 1 teaspoon pure vanilla extract
- Kosher salt
- 1/4 cup chia seeds
- 1 pint strawberries, hulled and chopped
- 1/4 cup sliced almonds, toasted
Directions
1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons praline maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
3. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
Original Recipe by Giada de Laurentiis. Follow link to original recipe:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chia-seed-pudding.html
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