Blueberry Chia Pudding Food
CREAMY BLUEBERRY-CHIA PUDDING
A thick and creamy chia seed pudding that isn't slimy and runny! I wanted a thicker chia pudding and wasn't having any luck, so researched a several recipes and came up with this one. I use frozen wild blueberries but you can use fresh.
Provided by Diana Moutsopoulos
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 4h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine milk, blueberries, chia seeds, honey, cinnamon, vanilla extract, and salt in a blender. Blend until mixture has thickened, about 2 minutes. Stir in Greek yogurt.
- Divide mixture between 4 small serving glasses or jars. Refrigerate for 4 hours or overnight, until thickened and set.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 12.5 g, Cholesterol 5.5 mg, Fat 4.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 61.1 mg, Sugar 8.1 g
BLUEBERRY CHIA PUDDING
Love blueberries? This chia pudding is for you! Packed with blueberry flavour and perfect for a healthy breakfast, snack or dessert!
Provided by Jessica Hoffman
Categories Breakfast
Time 15m
Number Of Ingredients 5
Steps:
- In a small saucepan, cook the blueberries on medium heat for 8-12 minutes, stirring occasionally until they cook down into a blueberry compote. Remove from heat and set aside. Let cool for 5 minutes
- While the compote cooks, add the chia seeds, coconut milk, almond milk, maple syrup and vanilla extract to a bowl and mix together until well combined.
- Add in the blueberry compote and mix together until combined, then place the mixture in the fridge to set for at least 1 hour.
- Serve in small bowls or jars with your favourite toppings.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 190 calories, Sugar 10g, Fat 8g, Carbohydrate 13g, Fiber 8g, Protein 4g
BLUEBERRY CHIA PUDDING
Categories 2-Minute How-Tos 5 Ingredients or Less Breakfast & Brunch Snacks
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine chia seeds, honey, vanilla extract, and coconut milk. Stir to combine. In a small bowl, lightly crush half of the blueberries and stir into the chia pudding. Gently stir in the remaining, whole blueberries. Sit in the fridge, covered with plastic wrap for at least 30 minutes before serving.
Nutrition Facts :
BLUEBERRY CHIA PUDDING WITH ALMOND MILK
A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!
Provided by VAL_51
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 8h10m
Yield 3
Number Of Ingredients 6
Steps:
- Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g
BLUEBERRY CARDAMOM CHIA PUDDING
Adapted from Food52. The original recipe called for 1 1/2 tsp cardamon and 1 tsp cinnamon, which I found to be overpowering.This is very pleasant. Cooking time is standing time.
Provided by duonyte
Categories Dessert
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
- Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
- In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.
Nutrition Facts : Calories 76.9, Fat 0.2, Sodium 2.9, Carbohydrate 19.1, Fiber 1.1, Sugar 15.7, Protein 0.3
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