Lemon Raspberry Chia Pudding for a Refreshing Healthy Treat

A refreshing Lemon Raspberry Chia Pudding that's a delightful blend of flavors and wholesome ingredients, perfect for a quick treat.

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Prep Time 10

Refrigeration Time 2

Total Time 2 10

Servings: 4 servings

Course: DESSERTS

Cuisine: Vegan

Calories: 215

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pudding

2 cups Unsweetened Almond Milk Can substitute with coconut milk for richness.
1/2 cup Chia Seeds Crucial for pudding texture.
3 tablespoons Honey or Maple Syrup Adjust according to taste.
1 tablespoon Lemon Zest Use a fine grate for even distribution.
1/4 cup Fresh Lemon Juice Freshly squeezed is best.
1 cup Fresh Raspberries Opt for fresh for vibrant taste.
1 teaspoon Vanilla Extract Optional for extra flavor.

For Serving

1/2 cup Extra Raspberries For garnish.
1/4 cup Chopped Nuts or Seeds Optional for crunch.

Equipment

Mixing Bowl
Whisk
Airtight Container

Method

Preparation

In a mixing bowl, add chia seeds and unsweetened almond milk. Stir well to ensure no clumping occurs.
Add honey (or maple syrup), lemon zest, freshly squeezed lemon juice, and optional vanilla extract. Mix thoroughly.
Gently fold in the fresh raspberries, aiming for even distribution without breaking the berries.
Transfer the mixture to an airtight container and refrigerate for at least 2 hours, or overnight.
Once set, serve your pudding chilled and top with additional fresh raspberries.

Nutrition

Serving: 1cupCalories: 215kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 80mgPotassium: 350mgFiber: 10gSugar: 8gVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Stir occasionally during the first 30 minutes of refrigeration to prevent clumping. Store for up to 4 days in the fridge or freeze for longer storage.

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