My *NEW* Fat Burning Raspberry Chia Pudding!

almond milk

🥗Healthier: coconut milk

💰Cheaper: soy milk

Soy milk is often less expensive and still provides a creamy texture.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Honey can be a more affordable sweetener.

protein powder

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Cottage cheese is a cost-effective source of protein.

coconut flakes

🥗Healthier: sliced almonds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

Pour 1/3 cup of chia seeds into a bowl.

Add 1 1/2 cups of Greek yogurt (or Skir, or plant-based Greek-style yogurt) into the bowl.

Add 2 scoops of zero added sugar vanilla protein powder.

Pour in 1 cup of almond milk (or coconut milk).

Heat the milk for a few minutes until warm to help the chia seeds puff up.

Stir the mixture together and let it sit to thicken, which could take a few minutes to 30 minutes depending on the milk temperature.

In a separate pan, heat to medium and add frozen raspberries.

Squeeze in the juice of 1/2 lemon and add 1/2 teaspoon of vanilla extract.

Mash the raspberries lightly with a fork as they heat up for about 3 to 5 minutes until juicy.

Divide the chia pudding into two jars, layering with raspberry compost and 1 tablespoon of unsweetened coconut shreds.

Repeat the layering process until the jars are filled to the top.

Store the jars in the fridge for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens