greek yogurt chia seed pudding (17g protein, no protein powder)

Name: greek yogurt chia seed pudding (17g protein, no protein powder)
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: Fresh Blueberries; Silk Original Soy Milk, Dairy Free, Gluten Free; Chobani Yogurt Drink, Greek, Lowfat, Strawberry Cream; Signature Farms Lemon Juice; Bob's Red Mill Chia Seeds, Organic; O Organics Cane Sugar, Granulated, Organic; SUE BEE® Sea Salt Honey; McCormick® Vanilla Bean Paste; ZYN Lemon Ginger

Serves 4

10 mins prep

120 mins chill time

0 mins total

This Greek yogurt chia seed pudding takes four minutes to stir together, sets relatively quickly, and somehow looks like something you spent all morning on. The base is thick and creamy and naturally sweet from honey, and vanilla bean paste (something I now travel with because it makes everything that good!). No protein powder anywhere in this recipe. Just whole ingredients pulling 17g of protein per serving on their own!

0 servings

pudding base

cupplain low-fat Greek yogurtsee notes for other fat levels

cupsoy milkor milk of choice

cuphoneyuse more if using vanilla extract

tbspvanilla bean pastesub: 1 tsp vanilla extract

cupchia seeds

lemon sugar blueberries

cupfresh blueberries

- tsplemon juice

Zest of 1/2 lemon

tbspgranulated sugar

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Add 2 cups plain low-fat Greek yogurt, 1 cup soy milk, 1/4 cup honey, 2 tbsp vanilla bean paste, and 1/4 cup chia seeds to a large bowl or 32 oz jar. Whisk until smooth and fully combined - honey should be completely incorporated with no streaks.

It can be helpful to mix everything but the chia seeds first then stir those in.

Let the mixture sit for 5 minutes, then whisk one more time to break up any clumps that have formed.

Cover and refrigerate for at least 2 hours, or overnight for best results. The pudding will be noticeably thicker after a full overnight set.

When ready to serve, make the blueberries: combine 1 cup fresh blueberries, 1-2 tsp lemon juice, Zest of 1/2 lemon, and 4 tbsp granulated sugar in a small bowl. Toss gently and let sit for 15 minutes until the sugar has drawn out some of the juice and the blueberries look glossy.

Spoon pudding into individual bowls or jars. Top with lemon sugar blueberries right before serving. Sprinkle extra lemon sugar on top just before serving if desired.