Sunday, March 23, 2014

Breakfast Chia Seed Pudding

Kevin is not a huge fan of soy yogurt but loved this version.  We like the contrast of strawberries and Kiwi but you can use whatever fruit is your favorite.  The almond milk and chia seeds gives this pudding such a nice texture and flavor, a perfect start to the morning.

Breakfast Chia Seed Pudding
Modified Giada recipe

****Needs to set overnight

1          cup unsweetened almond milk
1          cup soy yogurt (I could only find strawberry flavored)-if you use plain, add 2 T. of maple
                                                                   syrup to mix)
1          teaspoon vanilla extract           
            pinch of salt
1/4       cup chia seeds
            sliced almonds
            maple syrup

In a medium bowl, gently whisk the almond milk, soy yogurt, vanilla extract, and 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 strawberries and kiwi with a bit of maple syrup.  Mix in the almonds.  Makes 2 good size servings or 4 small.

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