Raspberry Greek Yogurt Chia Pudding

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

Raspberry Greek Yogurt Chia Pudding

YOUR SOLIN GENERATED RECIPE

Raspberry Greek Yogurt Chia Pudding

Chilled Greek yogurt and chia seeds whisked into a thick pudding, layered with smashed tart raspberries for a vibrant and velvety breakfast jar.

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NUTRITION

382kcal
Protein
30.6g
Fat
14.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

3 tbsp chia seeds

0.25 cup unsweetened almond milk

0.5 cup fresh raspberries

0.5 tsp vanilla extract

1 pinch sea salt

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PREPARATION

  • 1

    In a medium mixing bowl, whisk together the Greek yogurt, almond milk, and vanilla extract until the mixture is completely smooth and combined.

  • 2

    Gently fold in the chia seeds and a pinch of sea salt, stirring thoroughly to ensure the seeds are evenly distributed to prevent clumping.

  • 3

    In a separate small bowl, use a fork to lightly mash the fresh raspberries until they are jammy but still have some small chunks of fruit.

  • 4

    Spoon half of the yogurt and chia mixture into a glass jar or airtight container, followed by a layer of the smashed raspberries.

  • 5

    Top with the remaining yogurt mixture and seal the jar tightly with a lid.

  • 6

    Place the jar in the refrigerator for at least 4 hours, or preferably overnight, to allow the chia seeds to fully hydrate and thicken into a pudding consistency.

Raspberry Greek Yogurt Chia Pudding

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

Raspberry Greek Yogurt Chia Pudding

YOUR SOLIN GENERATED RECIPE

Raspberry Greek Yogurt Chia Pudding

Chilled Greek yogurt and chia seeds whisked into a thick pudding, layered with smashed tart raspberries for a vibrant and velvety breakfast jar.

NUTRITION

382kcal
Protein
30.6g
Fat
14.1g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

3 tbsp chia seeds

0.25 cup unsweetened almond milk

0.5 cup fresh raspberries

0.5 tsp vanilla extract

1 pinch sea salt

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the Greek yogurt, almond milk, and vanilla extract until the mixture is completely smooth and combined.

  • 2

    Gently fold in the chia seeds and a pinch of sea salt, stirring thoroughly to ensure the seeds are evenly distributed to prevent clumping.

  • 3

    In a separate small bowl, use a fork to lightly mash the fresh raspberries until they are jammy but still have some small chunks of fruit.

  • 4

    Spoon half of the yogurt and chia mixture into a glass jar or airtight container, followed by a layer of the smashed raspberries.

  • 5

    Top with the remaining yogurt mixture and seal the jar tightly with a lid.

  • 6

    Place the jar in the refrigerator for at least 4 hours, or preferably overnight, to allow the chia seeds to fully hydrate and thicken into a pudding consistency.