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Rasberry Chia Pudding

Are you planning a dinner party but have no idea what to serve for dessert? Tired of eggs for breakfast? Looking for a delicious sugar free snack for your kids?

Living a sugar free lifestyle does not have to be boring and you don’t have to deprive yourself.

Guest blogger Dalene Crafford from the Banting Wharehouse shares a ridiculously great Chia recipe with us.

Chia is a nutrient dense super food. According Authority Nutrition a 28 gram serving will provide you with:

Have I convinced you yet? If not, the taste of this sugar free delight most definitely will.

Over to the lovely Dalene:

This is such a delightful pastel pink chia pudding. Just looking at it, makes me happy. I developed this super-easy LCHF recipe with frozen raspberries so that you can enjoy it all year round.

Great for breakfast. Just mix and chill overnight. That’s all there is to it. The chia seeds will work their magic during the night − and your pudding will be ready at the crack of dawn.

It also makes a lovely (totally legal) low carb dinner party dessert. Serve it in small cups or glasses. Guaranteed to win the hearts of your guests. Banters, as well as non-banters!

 

Cook

4 Hours

Ready In

4 Hours

Ingredients

  • Double cream yoghurt - ¾ cup
  • Cup of cream - ¼
  • Frozen raspberries - ½ cup (50 g)
  • Chia seeds - 2 teaspoons
  • Xylitol (optional) - ½ teaspoon
  • Extra frozen or thawed raspberries to decorate -

Method

  1. Mix the yoghurt, cream, frozen raspberries and chia seeds. Cover and leave in the fridge for at least 4 hours, or overnight. Give the pudding a good stir when ready to serve. Taste, and add the Xylitol if need be. Spoon into a cup or bowl. Decorate with the extra raspberries (frozen or thawed) on top.