INGREDIENTS:
¾ cup double cream yoghurt
¼ cup of cream
½ cup (50 g) frozen raspberries
2 teaspoons chia seeds
½ teaspoon Xylitol (optional)
extra frozen or thawed raspberries to decorate
METHOD:
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.
(Makes 1 cup)
Courtesy of Karen Thomson
http://thesugarfreerevolution.com/rasberry-chia-pudding/
