Strawberry Chia Seed Pudding

About the Recipe

Ingredients

Makes 2 Servings

frozen whole strawberries (1 1/2 cups)
white chia seeds; black chia seeds will discolor the pudding (3 tbsp.)
coconut nectar or pure maple syrup (1 tbsp.)
lemon juice (1 tsp.)
salt (pinch)
plain low-fat nondairy milk (1/2 cup + 2-3 tbsp.)

Directions

1. In a blender, combine the strawberries (fresh or frozen), chia seeds, syrup (can use coconut nectar instead), 1 teaspoon lemon juice, salt, and 1/2 cup plus 2 tablespoons of the milk. Puree until the seeds are fully pulverized and the pudding begins to thicken. (It will thicken more as it cools.) Add the extra 1 tablespoon of milk if needed to blend.

   
   
   

2. Transfer the mixture to a large bowl or dish and refrigerate until chilled, about an hour or more. (It will thicken more with chilling, but really can be eaten right away.

   
   
   

3. Chia seeds note: In this recipe the best is to use white chia seeds, as black will discolor the pudding.

   
   
   

Nutrition Facts