Blueberry & Lemon Chia Pudding
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Blueberry & Lemon Chia Pudding
Prep Time5 Minutes
Servings4
Cook Time5 Minutes
Ingredients
1 Tub Blueberries
Lemon Zest and Juice 2 lemons
1/3 cup milk - for each pot
1.5tbsp chia seeds in each pot
Greek Yogurt
Crushed seeds (pumpkin, sunflower)
Sprinkle of flaxseed
Mint leaves
Directions
INGREDIENTS
- 1 Tub Blueberries
- Zest of 1 Lemon
- Juice of 2 Lemons
- 1/3 Cup Milk (per pot)
- 1/2 Cup Blueberry Mixture (per pot)
- 1.5 Tbsp Chia Seeds (per pot)
To Top:
- Greek Yogurt
- Fresh Blueberries
- Crushed Seeds (pumpkin, sunflower)
- Sprinkle of Flaxseed
- Mint Leaves
- Extra Lemon Zest
METHOD
- Add the blueberries, lemon zest, and lemon juice to a saucepan. Heat over medium heat until it starts to bubble, then remove from the heat.
- In jars or pots (makes 4 portions), add the milk, blueberry mixture, and chia seeds. Stir well, then refrigerate overnight.
- When ready to serve, top with Greek yogurt, fresh blueberries, crushed seeds, a sprinkle of flaxseed, extra lemon zest, and a mint leaf.
5 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 1 Tub Blueberries
- Zest of 1 Lemon
- Juice of 2 Lemons
- 1/3 Cup Milk (per pot)
- 1/2 Cup Blueberry Mixture (per pot)
- 1.5 Tbsp Chia Seeds (per pot)
To Top:
- Greek Yogurt
- Fresh Blueberries
- Crushed Seeds (pumpkin, sunflower)
- Sprinkle of Flaxseed
- Mint Leaves
- Extra Lemon Zest
METHOD
- Add the blueberries, lemon zest, and lemon juice to a saucepan. Heat over medium heat until it starts to bubble, then remove from the heat.
- In jars or pots (makes 4 portions), add the milk, blueberry mixture, and chia seeds. Stir well, then refrigerate overnight.
- When ready to serve, top with Greek yogurt, fresh blueberries, crushed seeds, a sprinkle of flaxseed, extra lemon zest, and a mint leaf.