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Cooking
Raspberry Chia Pudding with Yogurt
· 2 servings
Blend the raspberry purée
Blend the raspberries with the milk and syrup (or honey) in a blender until smooth.
Stir in the chia seeds
Pour the chia seeds into the raspberry milk and mix well. Let sit for 5 minutes, then stir thoroughly again so the seeds don't clump together.
Chill until set
Refrigerate for at least 2 hours, ideally overnight, until the pudding has thickened nicely.
Assemble the jars
Spoon a layer of chia pudding into a glass, top with a spoonful of plain yogurt, and garnish with fresh fruit.