Raspberry Chia Pudding with Yogurt
· 2 servings
Blend the raspberry purée
Blend the raspberries with the milk and syrup (or honey) 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
Place in the fridge for at least 2 hours, ideally overnight, until the pudding has thickened nicely.
Assemble the glasses
Spoon a layer of chia pudding into a glass, top with a spoonful of white yogurt, and garnish with fresh fruit.