Raspberry Chia Almond Yoghurt Protein Pudding

Prep time: 5 min
Ingredients: RASPBERRY CHIA PUDDING LAYERS; 100g Nush Foods Almond Milk Yogurt; 50 ml unsweetened almond milk; 1 tbsp maple syrup; 20g chia seeds; 150g frozen raspberries, thawed; 20g Pulsin Immunity Red Berry Supershake; 1 tsp vanilla extract; PLAIN CHIA PUDDING LAYERS; 150g Nush Foods Almond Milk Yogurt; 125 ml unsweetened almond milk; 1 tbsp maple syrup; 1 tsp vanilla extract; 20g chia seeds

Raspberry Chia Almond Yoghurt Protein Pudding

Recipe by Zena Scott

Servings

servings

Prep time

minutes

Cooking timeminutes

Ingredients

RASPBERRY CHIA PUDDING LAYERS
100g Nush Foods Almond Milk Yogurt
50 ml unsweetened almond milk
1 tbsp maple syrup
20g chia seeds
150g frozen raspberries, thawed
20g Pulsin Immunity Red Berry Supershake
1 tsp vanilla extract
PLAIN CHIA PUDDING LAYERS
150g Nush Foods Almond Milk Yogurt
125 ml unsweetened almond milk
1 tbsp maple syrup
1 tsp vanilla extract
20g chia seeds

Directions

Blend together raspberries, 50ml almond milk and 100g Nush Foods yogurt with the Pulsin Supershake blend, 1 tbsp maple syrup and 1tsp vanilla extract in a jug using a hand blender.
Add 20g of chia seeds to the mixture, stir well and set to one side.
Mix together 125ml almond milk, with remaining 150g Nush Foods almond milk yogurt with 1tbsp maple syrup, 1tsp vanilla extract and 20g chia seeds in a separate jug.
Allow each mix to sit for 5 minutes. Whisk up again and place into the fridge overnight to thicken up or for at least 3 hours.
Serve chia puddings layered in jars topped with more almond milk yogurt, fresh raspberries and whatever else your heart desires!