Recipe by lucky
"This is a very quick pudding recipe with chia seeds. No cooking, no fuss, my kind of recipe in the summer. I add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit."
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1 (16 ounce) package
fresh strawberries, hulled
I really enjoyed this and the versatility to experiment with different fruit and extract combos. I pureed the milk and strawberries first, then added in the rest of the ingredients and gave the blender a quick pulse. After refrigerating for about an hour, I gave the pudding a quick stir to prevent clumping. It set up nicely. I made it in the evening for the following day's breakfast. The only slight deviation from the recipe was to use coconut/almond milk blend. Very tasty and healthy.
not the best. I was expecting pudding consistency but this turned out more like yogurt - a little runny for me
Perfect! Very easy. Would not change a thing. Although, an alternative preparation I have done is to use 1 c almond milk, and 1 c vanilla Greek yogurt. Great either way. My daughter loves this, too. She will even choose this over ice cream!! Also, after preparing this, I like to divide it into pint size jars to sit overnight. Perfect for grabbing quickly in the morning on my way out the door. May have to stir a bit when you open and eat.
Some might call this dessert, but I call it breakfast with my probiotics and any fruit handy and fresh. Excellent!
Interesting. Easy to make. I used a one lb bag of frozen strawberries. This one is a keeper.
This is an easy, delicious way to enjoy chia seeds. I let mine sit overnight, covered in the fridge and it gets even thicker this way. But it will never be the exact consistency of pudding. It has its own unique and wonderful consistency that is more in line with tapioca. I love it!!
This one is a keeper! Reminds me of strawberry soup! Prepared it as shown but added coconut flakes on top. I used for breakfast but makes a great dessert!
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Strawberry Chia Seed Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
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