How To Make Raspberry Ripple Chia Pudding
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1/2 cup chia seeds
- 2 cups almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup frozen raspberries, thawed
- 1 tbsp honey
- Fresh raspberries, for garnish
Instructions
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In a bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
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Let the mixture sit for 10 minutes, stirring occasionally, until it thickens into a pudding-like consistency.
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In a separate bowl, mash the thawed raspberries with a fork and stir in the honey.
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Layer the chia pudding and raspberry mixture in serving glasses or jars, creating a ripple effect.
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Repeat the layers until all the pudding and raspberry mixture is used.
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Garnish with fresh raspberries and refrigerate for at least 2 hours or overnight before serving.
Nutrition
- Calories : 220kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 150mg
- Total Carbohydrates : 29g
- Dietary Fiber : 13g
- Sugar : 11g
- Protein : 6g
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