Lemon juice brightens this blueberry chia pudding, while Greek yogurt makes the almond-milk base creamier. The chia seeds need several hours to absorb the liquid, so the mixture is prepared ahead and served after chilling.
Ingredients
- 1 cup almond milk
- 1/2 cup non-fat Greek yogurt
- 3 tablespoons chia seeds
- 1 tablespoon lemon juice
- 1/2 cup blueberries
- 1 tablespoon honey
Prepare the Pudding
- In a bowl, combine the almond milk, Greek yogurt, lemon juice, honey, and chia seeds.
- Stir thoroughly so the yogurt is incorporated and the chia seeds do not remain in clumps.
- Fold in the blueberries.
- Cover and chill for 4 hours or overnight, until thickened.
- Stir once more before dividing into portions.
Timing and Texture
The recipe has a 5-minute prep time, a 4-hour chill, and makes 4 servings. Chia seeds can settle shortly after mixing, so an additional stir early in the chilling period can help keep their distribution even.
Keep the blueberries whole for distinct bursts of fruit, or press a few gently against the bowl before serving to release some color. The pudding should be thick enough to hold the berries but still easy to spoon.
