Matcha Chia Pudding with Raspberries and Yogurt
· 2 servings
Make the matcha mixture
Dissolve the matcha powder in a little warm water until you get a smooth, lump-free paste. Then stir it into the milk together with the sweetener.
Stir in the chia seeds and let set
Add the chia seeds to the matcha milk, mix well, and refrigerate for at least 2 hours to set. Give it another stir after a few minutes so the seeds don't clump together.
Cook the raspberry layer
Simmer the raspberries over low heat with a splash of water until softened. Let cool completely.
Assemble the glasses
Spoon a layer of matcha chia pudding into a glass, top with white yogurt, then finish with the raspberry layer. Garnish with crushed pistachios.