Lemon Raspberry Chia Pudding
Lemon Raspberry Chia Pudding Recipe showcases the bright flavors of Spring and Summer made into a healthy breakfast, snack, or dessert!
Servings: 4 servings
- 1 cup Greek yogurt, plain
- 1 cup coconut milk
- 1 tbsp lemon peel, raw
- 2 tablespoon lemon juice
- 1 cup raspberries
- 1 1/2 tablespoon honey
- 1/4 cup chia seeds
Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.
Place the lid on the container and refrigerate overnight or for at least 8 hours.
Serve with extra raspberries, and a drizzle of honey if desired.
*You can substitute any kind of milk for the coconut milk.
*The lemon peel (zest) and lemon juice is equal to 1 medium lemon.
*You may use fresh or frozen raspberries.
Calories: 290kcal | Carbohydrates: 21g | Protein: 9g | Fat: 21g | Sodium: 33mg | Fiber: 7g | Sugar: 13g