Yoghurt Chia Pudding with Vanilla BlackberriesElena Duggan
- 250g Milk
- 250g Jalna Greek Yoghurt
- 100g Chia Seeds
- 1tsp Vanilla paste or 1 Vanilla Bean, seeds only
- 50g Honey optional
- 250g Blackberries, fresh or frozen gently stewed in 50g water, 1tsp Vanilla paste or 1 Vanilla Bean, seeds only, 25g honey, until water has evaporated and berries are starting to collapse
- Shredded or toasted flaked coconut
- Slivered Almonds
- Place all pudding ingredients in an airtight jar allowing at least 2cm gap from the top.
- Mix thoroughly, and refrigerate.
- Pudding should be edible after 3hours, but it has an even better result overnight.
- Serve a portion of the pudding, with a portion of vanilla blackberries and top as desired with seasonal nuts, fruit, seeds.
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