Lemon Cream Chia Pudding: A Wholesome Delight You’ll Love

Lemon Cream Chia Pudding is a healthy and delicious dessert packed with omega-3s and vitamin C, perfect for breakfast or as a refreshing treat.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 4 servings

Course: Desserts

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Pudding Base

2 cups almond milk can swap with coconut or soy milk
1/4 cup fresh lemon juice avoid bottled juices
1 zest lemon finely grated, avoid pith
1/4 cup maple syrup can substitute with honey or agave syrup
1 teaspoon vanilla extract can be replaced with almond extract
1/2 cup chia seeds essential for texture and nutrition

Creaminess (Optional)

1/2 cup Greek yogurt or coconut cream for a dairy-free version

Equipment

Medium bowl

Method

Step-by-Step Instructions

In a medium bowl, whisk together 2 cups of almond milk, 1/4 cup of fresh lemon juice, the zest of one lemon, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract until thoroughly combined.
Stir in 1/2 cup of chia seeds, ensuring they are evenly distributed throughout the liquid mixture.
Cover the bowl tightly with plastic wrap or a lid, and refrigerate for at least 4 hours, or overnight for best results.
Once the chilling time is up, remove the bowl from the refrigerator and gently stir the pudding to break up any clumps.
If desired, blend in 1/2 cup of Greek yogurt or coconut cream for an extra layer of richness.
Spoon the pudding into individual serving dishes, adding garnishes as desired.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 250mgFiber: 10gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For best texture, chill overnight. Store leftovers in an airtight container for up to 3 days. Can freeze for 2 months.

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