Ricotta Yogurt Chia Seed Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ricotta Yogurt Chia Seed Pudding

YOUR SOLIN GENERATED RECIPE

Ricotta Yogurt Chia Seed Pudding

Whisked together creamy ricotta and Greek yogurt with chia seeds and cinnamon for a velvety breakfast pudding topped with fresh berries.

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NUTRITION

510kcal
Protein
44.6g
Fat
24g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Part-skim ricotta cheese

2 tbsp Chia seeds

1 tbsp Hemp hearts

0.5 tsp Vanilla extract

0.5 tsp Ground cinnamon

0.25 cup Fresh raspberries

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PREPARATION

  • 1

    In a medium mixing bowl, combine the non-fat Greek yogurt and the part-skim ricotta cheese.

  • 2

    Using a whisk or a hand mixer, blend the yogurt and ricotta together until the texture is completely smooth and airy.

  • 3

    Fold in the chia seeds, hemp hearts, vanilla extract, and ground cinnamon until the seeds are evenly distributed.

  • 4

    Cover the bowl and place it in the refrigerator for at least 30 minutes, or overnight, to allow the chia seeds to hydrate and thicken the mixture.

  • 5

    When ready to eat, give the pudding a quick stir and top with the fresh raspberries for a burst of tartness.

Ricotta Yogurt Chia Seed Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ricotta Yogurt Chia Seed Pudding

YOUR SOLIN GENERATED RECIPE

Ricotta Yogurt Chia Seed Pudding

Whisked together creamy ricotta and Greek yogurt with chia seeds and cinnamon for a velvety breakfast pudding topped with fresh berries.

NUTRITION

510kcal
Protein
44.6g
Fat
24g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Part-skim ricotta cheese

2 tbsp Chia seeds

1 tbsp Hemp hearts

0.5 tsp Vanilla extract

0.5 tsp Ground cinnamon

0.25 cup Fresh raspberries

PREPARATION

  • 1

    In a medium mixing bowl, combine the non-fat Greek yogurt and the part-skim ricotta cheese.

  • 2

    Using a whisk or a hand mixer, blend the yogurt and ricotta together until the texture is completely smooth and airy.

  • 3

    Fold in the chia seeds, hemp hearts, vanilla extract, and ground cinnamon until the seeds are evenly distributed.

  • 4

    Cover the bowl and place it in the refrigerator for at least 30 minutes, or overnight, to allow the chia seeds to hydrate and thicken the mixture.

  • 5

    When ready to eat, give the pudding a quick stir and top with the fresh raspberries for a burst of tartness.