YOUR SOLIN GENERATED RECIPE
Creamy Greek yogurt and fiber-rich chia seeds chilled with vibrant berries for a refreshing and velvety breakfast treat.
INGREDIENTS
0.75 cup Nonfat Greek yogurt
2 tbsp Chia seeds
0.5 scoop Vanilla protein powder
0.25 cup Unsweetened almond milk
0.5 cup Fresh raspberries
0.5 tsp Vanilla extract
1 tsp Maple syrup
0.13 tsp Sea salt
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, vanilla protein powder, vanilla extract, sea salt, and maple syrup until the mixture is completely smooth and the powder is fully incorporated.
Stir in the chia seeds, using a whisk or fork to ensure they are evenly distributed throughout the yogurt base to prevent clumping.
Gently fold in half of the fresh raspberries, lightly pressing a few against the side of the bowl to release their juices and naturally swirl the color into the pudding.
Cover the bowl tightly with a lid or wrap and refrigerate for at least 2 hours, or ideally overnight, allowing the chia seeds to hydrate and thicken the mixture into a pudding consistency.
Before serving, give the pudding a quick stir to loosen it up and top with the remaining fresh raspberries for a bright finish.