Pumpkin Chia Pudding
Calories 123 (31% from fat)
Fat 4 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 211 mg.
Carb. 18 gram
Fiber 6 gram
Sugar 5 gram
Sugar Alcohol 1 gram
Protein 3.5 gram
Ingredients
1 1/2 cups of nondairy milk
(We used Oatly Original Lowfat Oat Milk)
1 cup pure pumpkin puree
(NOT pumpkin pie mix.)
1/4 cup sugar free syrup
(We used Cary's Sugar Free Low Calorie Syrup.)
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp. salt
4 Tbsp. chia seeds
A client gave us this recipe to try, and we found it deliciously refreshing. Add some berries and granola to the top for a quick breakfast. It's also a perfectly portioned snack for the afternoon.
Pumpkin Chia Pudding
1. Mix all the ingredients EXCEPT the chia seeds together in a large mixing bowl. Once it's combined, whisk in the chia seeds.
2. Cover and store in the refrigerator. Set a timer, and after 1-hour, mix again to prevent chia seeds from clumping together.
3. After a minimum of 2 hours, the pudding should have thickened. Divide into 4 servings.
4. You can top it with granola or fresh berries as well. If you store it covered, this will last for about 5 days in the refrigerator.
Yield: 4 Servings
