Vanilla and raspberry chia pudding recipe

  • Serves 4
  • 15 mins to prepare, plus chilling
  • 169 calories / serving
  • Healthy
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Kick start your morning with a brekkie pot bursting full of goodness. With chia seeds, creamy yogurt and a layer of raspberries, this healthy breakfast tastes so good, you’ll be fooled into thinking you’re eating a devilish dessert.

  1. Mix together the almond milk, 60ml yogurt and the honey. Cut the vanilla pod in half, scrape out the seeds and add them to the mixture. Stir in the chia seeds.
  2. Divide the mixture in half. Mash the raspberries (reserving 8) with a fork until they are a purée. Set 100g to one side and stir the rest through one half of the mixture.
  3. Chill both mixtures in the fridge for 30 mins to firm up.
  4. Pour the raspberry mixture into 4 jars. Top each with a layer of the remaining mashed raspberries. Spoon the white mixture over the top to give a layered effect.
  5. Divide the remaining yogurt between each jar. Finish with a couple of raspberries and mint leaves.

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  • Ingredients

  • 400ml almond milk
  • 100ml natural yogurt
  • 4 tsp honey
  • 1 vanilla pod
  • 100g chia seeds
  • 250g raspberries
  • few mint leaves to serve
  • Energy 710kj 169kcal 8%
  • Fat 10g 15%
  • Saturates 1g 7%
  • Sugars 7g 8%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 9.7g Protein 7.6g Fibre 9.8g

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