Who buys a bag of lemons? My husband. I buy bananas by tens of lbs. Together we look like two zookeepers. In reality, we are a normal North American family who buys food in bulk, loads it in a trunk, hauls it home and stuffs the fridge and pantry like there is no tomorrow.
I had to ask for a permission to borrow a few lemons from Alex for this blueberry chia pudding. Crazy but we have our own “Do not touch my food” items. Do you? It’s way worse for him though. When you are married to a food blogger, anything in a fridge and pantry is like a ticking bomb. You eat it and I lose it. But not this time. Lemons belong to Alex as he drinks warm water with freshly squeezed organic lemon every morning. Yes…
Truth be told, I’m feeding you chia recipes all week because I was barely in the kitchen. With the spring break being here I spent all week at the pool doing swimming lessons and fun stuff. And then by the time I cook something decent it’s too late for photos. Although I haven’t cooked much, Alex took over the kitchen while I take care of the kids and did my Insanity workout every day. Wohoo, every single day and I survived. Week 2, here I come!
One of the readers made my Vanilla Chia Pudding and asked if lemon could be incorporated. Right away, I remembered my Lemon Blueberry Muffins and came up with this creamy Lemon Blueberry Chia Pudding.
When I think of anything lemon and blueberry, I think of creamy, tangy, zesty and sweet. I think of cakes, muffins and fresh lemons smell. And that’s exactly how this chia pudding came out.
To make the pudding creamy, I combined Greek yougurt with almond milk. Then zested and squeezed half of Alex’s fresh organic lemon. A touch of vanilla, maple syrup or honey and a handful of chia seeds. Stir, let sit overnight or for at least 6 hours, and you got yourself creamy and delicious Lemon Blueberry Chia Pudding.
And in case you are wondering, the pudding didn’t curdle as in the case of homemade buttermilk. I do not recommend using cow’s milk in this recipe because I haven’t tested it. Maybe it will curdle, I don’t know. I used almond milk and the pudding came out extremely creamy. Plus it is lower in calories and healthier. A cup of cow’s milk is 135 calories vs. 35 in unsweetened almond milk.
- 1/2 cup almond milk, unsweetened
- 1/4 cup Greek yogurt
- 1/2 medium lemon, zest and juice of
- 2 tsp maple syrup or honey
- 1 tsp pure vanilla extract
- 3 tbsp chia seeds
- 1/2 cup blueberries (fresh of frozen)
- Add all ingredients, except blueberries, to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above - liquids first. Whisk well until combined. Refrigerate for at least 6 hours or overnight. When ready to eat, stir again and top with blueberries. The thickness and sweetness can be adjusted to your taste.
Servings Per Recipe: 1
Total Fat: 10.8 g
Cholesterol: 0.0 mg
Sodium: 112.2 mg
Total Carbs: 37.8 g
Sugars: 17 g
Dietary Fiber: 17.7 g
Protein: 14.9 g
WW Points+: 7