Ingredients:

  • 4 tbsp chia seeds (approx. 48g)
  • 1 cup non fat Greek yogurt (245g)
  • 1 cup unsweetened almond milk (240ml)
  • 1 tsp vanilla extract (4g)
  • 1.5 tbsp maple syrup (28g)
  • 1.5 cups mixed berries (blueberries, raspberries, blackberries) (210g)
  • 1 tsp lemon juice (5g)

Instructions:

  1. Whisk the yogurt. Place 245g of Greek yogurt in a bowl and whisk until it's velvety and smooth. Note: This prevents white lumps in your final pudding.
  2. Incorporate the milk. Gradually pour in 240ml of almond milk while whisking. Stop when the mixture is completely uniform.
  3. Sweeten and scent. Stir in 28g of maple syrup and 4g of vanilla extract.
  4. Add the seeds. Pour in 48g of chia seeds. Stir vigorously for 2 full minutes to ensure no seeds are clumping.
  5. The first rest. Let the mixture sit on the counter for 10 minutes, then stir again. Note: This double stir is the secret to a clump free set.
  6. Chill the base. Cover and refrigerate for at least 4 hours. Wait until the mixture jiggles like soft gelatin.
  7. Prep the berries. While the pudding sets, toss 210g of mixed berries with 5g of lemon juice. Lightly press a few berries with a fork until they release a small amount of juice.
  8. Layer the jars. Spoon a layer of the set pudding into a jar, followed by a generous spoonful of the berry mixture.
  9. Finish and serve. Top with the remaining berries. Smell the bright, citrusy berry aroma against the cool, creamy base.
  10. Final check. The pudding should hold its shape on a spoon but still feel soft on the tongue.