Chia Pudding

These tiny seeds – that you may know from novelty “pet” sculptures – pack a good amount of fiber and protein in every serving. When soaked overnight in this recipe they offer a similar consistency to tapioca. To make the serving size easier to measure, pour the pudding into small ramekins to set in the fridge.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 280
Total fat: 7g
Satfat: 1.5g
Protein: 3g
Carbohydrate: 49g
Fiber: 7g
Sugar: 7 g
Cholesterol: 0 mg
Sodium: 200 mg

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Ingredients:

⅔ cup chia seeds
2 cups unsweetened soy, almond or rice milk
½ teaspoon pure vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon (or less) organic Stevia
2 tablespoons dried figs, dates or raisins (optional)
2 tablespoons unsweetened coconut flakes (optional)


PREPARATION:
1. Place chia seeds, milk, vanilla and cinnamon in a 1-quart jar with a tight-fitting lid.

2. Cover tightly and shake well to combine.

3. Pour into a single bowl or six ramekins and refrigerate overnight.

4. Stir well before serving and top with dried fruit and coconut if desired. 


Serves 6







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