Ingredients

  • 1 cup vanilla-flavored unsweetened almond milk
  • 1 cup plain low-fat (2 percent) Greek yogurt
  • 2 tablespoons pure maple syrup (preferably grade B), 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

  • In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons 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.
  • The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup.
  • Mix in the almonds.
  • Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Recipe courtesy of Food Network Kitchen

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Debbie Roppo Health Coach

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