Strawberry and Almond Chia Seed Pudding

FNM_010114-Chia-Seed-Pudding-Recipe_s4x3.jpg.rend.sni12col.landscapeJust because spring break is over doesn’t mean that you should be taking Pokey Sticks and pints of Ben & Jerry’s to the face. This chia seed pudding is so light, fresh and sweet that it practically tastes like summer on your tongue. The recipe comes from Giada de Laurentiis and Food Network magazine.  It is perfect as morning meal or even as a dessert replacement when you are having a sugar craving. And the best part? It’s less than 200 calories.


  • 1 cup vanilla-flavored unsweetened almond milk. Silk or Almond Breeze are available in Mclanahan’s.
  • 1 cup plain low-fat Greek yogurt
  • 2 tablespoons pure maple syrup. Aunt Jemima tastes just fine!
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • A sprinkling of Kosher salt –optional
  • 1/4 cup chia seeds (Chia seeds are so great for you! As previously mentioned in this Valley Pick of the Week)
  • As many cut strawberries as your heart desires
  • 1/4 cup sliced almonds…but I would say the more the merrier

This recipe has a total prep time of 40 minutes and makes 4 servings.

Gently stir the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt in a medium bowl until the mixture is blended.  Then add in the chia seeds; let stand 30 minutes. Cover and refrigerate overnight. This is necessary so as to let the mixture really congeal.

The next morning, scoop yourself out a serving. Load your strawberries and sliced almonds on top. Bon Appetit!

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