Berry Chia Pudding
Berry Chia Pudding: a snack that fits PCOS.
Adapted from EatingWell, by Carolyn Malcoun
- PCOS
- Anti-inflammatory
- Diabetes
- High blood pressure
- Mediterranean
- Balanced
- Crohn’s and colitis
- Vegetarian
- Low-GI
- Hyperparathyroidism
Ingredients
- 1 3/4 cups blackberries, raspberries and/or diced mango (fresh or frozen), divided
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk or milk of choice
- 1/4 cup granola
- 1/2 cup whole-milk plain Greek yogurt
- 1 tablespoon pure maple syrup
- 3/4 teaspoon vanilla extract
Method
- Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth. Scrape into a medium bowl; mix in chia, syrup and vanilla. Cover and refrigerate for at least 8 hours and up to 3 days.480 min timer
- Divide the pudding between 2 bowls, layering each serving with 1/4 cup of the remaining fruit, 1/4 cup yogurt and 2 tablespoons granola.
PCOS check: watch for added sugar, refined carbs eaten on their own, and sugary sauces. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Anti-inflammatory recipes, Diabetes recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Crohn’s and colitis recipes, Vegetarian recipes, Low-GI recipes, Hyperparathyroidism recipes.