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Lemon Raspberry Chia Pudding

Ingredients

  • ½ cup (60 g) chia seeds
  • 1 cup (240 ml) plain Greek yoghurt (Glenisk or lighter if preferred)
  • ½ cup (120 ml) coconut milk (light or regular), or almond milk for a dairy-free version
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice (juice of about 1 lemon)
  • 1–2 tbsp honey or maple syrup, to taste
  • 1 cup (120 g) raspberries (fresh or frozen)
Serves: 2
Calories: 320 per serving

How to preprare

  1. In a bowl or jar, mix yoghurt, milk, lemon zest and juice, and honey until smooth.
  2. Stir in chai seeds, then gently fold in raspberries—mashing lightly if using frozen.
  3. Refrigerate overnight, or for at least 6–8 hours, until thickened.
  4. Stir before serving, top with extra raspberries or a squeeze of fresh lemon.

Note

For a lighter version, swap half the yoghurt with low-fat cottage cheese and cut honey by half—still creamy, with a protein boost.

 

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