Wild Blueberry Chia Seed PuddingPrint Recipe
Recipe by Jessica Cording. Makes 2 servings.
1 cup frozen wild blueberries
1 teaspoon lemon zest
1.5 cups milk or choice (unsweetened)
6 tablespoons chia seeds
1 -2 teaspoons maple syrup or honey
1 scoop vanilla protein powder
- In a food processor, pulse together the blueberries, lemon zest, and milk.
- Transfer the fruit mixture to a bowl and add the chia seeds and the syrup and protein powder, if using. Stir well to mix.
- Cover the bowl or divide between two smaller containers with lids and place in the fridge for at least 4 hours or overnight. Stir the chia pudding before serving.
The chia pudding will keep, covered, in the fridge for up to 5 days.