Chia Seed Pudding

By dette

This is a real treat: a no-cook creamy pudding that's good for you. Once plumped in almond milk and creamy yogurt, chia seeds remind me of tapioca-only they are high in omega-3s and fiber. Chia seeds can be found in some grocery stores these days as well as in natural foods stores. The great part, too, is that you make this pudding the night before. Come morning, you just pull it out of the fridge and top it with some almonds and fruit, and breakfast is ready. Giada De Laurentiis

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
• Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chia-seed-pudding.html?oc=linkback

Preparation

Step 1

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.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chia-seed-pudding.html?oc=linkback