YOUR SOLIN GENERATED RECIPE
Whisked chia seeds and Greek yogurt blended with vanilla protein for a velvety pudding topped with tart raspberries and crunchy almonds.
INGREDIENTS
3 tbsp Chia seeds
1 cup Non-fat Greek yogurt
0 scoop Vanilla protein powder
0.5 cup Unsweetened almond milk
0.5 cup Fresh raspberries
1 tbsp Slivered almonds
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
PREPARATION
In a medium glass bowl, whisk together the non-fat Greek yogurt, unsweetened almond milk, vanilla protein powder, vanilla extract, and ground cinnamon until the mixture is completely smooth and no protein clumps remain.
Add the chia seeds to the bowl and stir vigorously for at least one minute to ensure the seeds are evenly distributed and won't settle at the bottom.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, or ideally overnight, to allow the chia seeds to fully hydrate and thicken into a pudding consistency.
Remove the pudding from the refrigerator and give it a thorough stir; if the texture is too thick for your preference, whisk in an additional tablespoon of almond milk.
Transfer the pudding to a serving bowl and garnish with fresh raspberries and slivered almonds for a balanced mix of tartness and crunch.