In a previous post, I shared the recipe for chia seed pudding which is intended to be a dessert. As I made it more often, it become a frequent fixture in the fridge. But there's only so much chia pudding a person can eat. One early morning while I was getting for work, a brilliant idea came to me- let's mix in the pudding into the yogurt!
The texture of the pudding plays nicely with yogurt since it's creamy but with a nice bite from the seeds. The ratio of pudding to yogurt isn't an exact science since a) we're not baking and b) it's really a personal preference. For myself, I find a 1:3 ratio to be a happy medium.
The most important part of this recipe is to choose a plain yogurt. Most commercially pre-flavored yogurts are nothing more than vehicles for sugar delivery. To get a little sweetness, try any of the following but keep in mind the amount used.
- Fresh or frozen berries, peaches, mangoes, or any fruits you like
- Dried currants or raisins
- Honey or agave syrup
- Low-sugar granola or cereal
Keeping in line with the theme of multitasking, this post was written while I cooked breakfast, paid credit card bill, and did my usual Facebook stalking on people whom I haven't connected with years.
*You can find the recipe for chia pudding here.