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Vanilla Blueberry Chia Pudding

Servings 2

Ingredients

1 cup Vanilla almond milk
1/4 cup Vanilla Greek yogurt (75 g)
3 Tbsp Chia seeds
1 tsp Pure lemon extract
3 cups Blueberries frozen (396 g)
1 1/2 tsp Honey
1 tsp Lemon zest
1 1/2 Tbsp Lemon juice
1/2 tsp Cornstarch

Instructions

Method

In a medium bowl, combine almond milk, yogurt, chia seeds, and lemon extract. Cover and place in the fridge overnight or for at least 3 hours, to let chia seeds gel.
Put blueberries, honey, and lemon zest in a small saucepan and bring to a gentle simmer over medium heat. In a small bowl, combine lemon juice and cornstarch and mix until smooth. Add mixture to blueberries and cook for about 5 minutes, until thickened. (Try to keep blueberries full and intact.)
Remove chia seed mixture from the fridge and give it a good stir. Divide between two mason jars, top each with a half of the blueberries. Leftover portion will keep for up to a week in the refrigerator.

Notes

Mix it Up

This is a great recipe for those who are new to the kitchen and want to experiment working with different flavors. Have fun trying new and unusual flavor combinations, such as blood orange and dark chocolate, and using different extracts, yogurts, and fruits.

Excerpted from "The Complete Plate" by Lauren Klukas. Photographs by Lindsay Nichols. Copyright 2018 by Lauren Klukas. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Vanilla Blueberry Chia Pudding