Raspberry Chia Pudding
A quick and nourishing make-ahead breakfast or snack, this pudding is tangy from the raspberries, creamy from the yoghurt, and gently sweetened with maple syrup. It comes together in just a few minutes and sets in the fridge while you go about your day.
Ingredients
75g frozen raspberries
80g Greek yoghurt
100ml milk
2 tsp maple syrup
2 tbsp chia seeds
Method
Place the raspberries in a jar or bowl and microwave for 1 minute to defrost and soften.
Use a fork to mash the raspberries into a pulp.
Add the yoghurt, milk, and maple syrup, and stir to combine.
Stir in the chia seeds, then cover and place in the fridge for at least 1 hour to set.
