Raspberry Chia Pudding


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 


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



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