YOUR SOLIN GENERATED RECIPE
Blueberry Chia Pudding with Toasted Almonds
Creamy chia seeds soaked in almond milk and folded with protein-rich Greek yogurt, topped with juicy blueberries and crunchy toasted almonds.
INGREDIENTS
3 tbsp Chia seeds
1 cup Non-fat Greek yogurt
0.5 scoop Vanilla protein powder
0.25 cup Unsweetened almond milk
0.5 cup Fresh blueberries
1 tbsp Sliced almonds
0.5 tsp Vanilla extract
1 tsp Monk fruit sweetener
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, unsweetened almond milk, vanilla extract, and monk fruit sweetener until the mixture is smooth and combined.
Gradually stir in the vanilla protein powder and chia seeds, ensuring there are no dry clumps of powder remaining.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding consistency.
Place the sliced almonds in a small dry skillet over medium-low heat for 2 to 3 minutes, tossing frequently until they are golden brown and fragrant.
Remove the pudding from the refrigerator and give it a final stir to break up any settled seeds.
Top the pudding with fresh blueberries and the toasted almonds just before serving for the best texture.