Blueberry Lemon Chia Pudding
Method
Blend the base: Add the soy milk, 100 g blueberries, maple syrup, vanilla, lemon juice, lemon zest and salt to a blender. Blend until smooth and vibrant purple.
Add the chia: Pour into a bowl and whisk in the chia seeds. Let stand for 5 minutes, then whisk again to prevent the seeds from settling.
Add the yogurt: Fold in the Greek yogurt until evenly incorporated. This gives the pudding a creamier texture and additional protein.
Chill: Divide between four small glasses or jars. Cover and refrigerate for at least 4 hours, preferably overnight, until thick and spoonable.
Finish: Top with fresh blueberries, chopped pistachios and pumpkin seeds. Add a little extra lemon zest just before serving.
Vegan option: Replace the Greek yogurt with 100 g thick unsweetened soy yogurt. The remaining ingredients are naturally vegan. This vibrant chia pudding combines sweet blueberries with bright lemon for a refreshing dessert that tastes far more indulgent than its simple ingredients suggest. Chia seeds provide fibre and healthy fats, while Greek yogurt and soy milk add a useful protein boost.
Nutrition Facts
Per serving
