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Glass jars filled with raspberry chia pudding topped with fruits nuts and chocolates

Raspberry Chia Pudding

This raspberry chia pudding is fruity, creamy, and perfect for breakfast or a snack. It comes together in just a few minutes with raspberries, yogurt, sweetener, and chia seeds, then chills in the fridge until thick and spoonable.
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Prep Time: 7 minutes
Chill Time: 3 hours
Total Time: 3 hours 7 minutes
Servings: 1 chia pudding
Calories: 215kcal
Author: Marcin Skrzypiec

Equipment

Ingredients

  • 3/4 cup raspberries fresh or frozen, 90 g
  • 1/3 cup non-fat Greek yogurt 80 g
  • 1.5 teaspoons liquid sweetener 11 g
  • 1.5 tablespoons chia seeds 18 g
  • lemon juice to taste

Instructions

  • Mash the raspberries. If they’re frozen, thaw briefly. Mash with a fork or blend until mostly smooth, then stir in a splash of lemon juice.
    3/4 cup raspberries, lemon juice
  • Sweeten and add yogurt. Stir in your sweetener and Greek yogurt. Taste and tweak—more sweetener if you like it sweeter, or extra lemon juice if you want more zing.
    1.5 teaspoons liquid sweetener, 1/3 cup non-fat Greek yogurt
  • Mix in chia seeds. Sprinkle in the chia and stir until they’re evenly dispersed. The mixture should be thick enough that the seeds don’t sink.
    1.5 tablespoons chia seeds
  • Chill. Pop it in the fridge for at least 3 hours so the chia can thicken everything into pudding.
  • Serve. Top with your favorite add-ins and enjoy.

Notes

  • Macronutrient information calculated using honey. Treat it as a rough estimate.

Nutrition

Calories: 215kcal | Carbohydrates: 30.3g | Protein: 12.1g | Fat: 6.4g | Fiber: 12g
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