Ingredients:
Pudding: 2 cups Greek Yogurt, 1 cup Oat Milk, 2 Tsps Vanilla Extract, 1/4 Cup Raw Honey, 1/4 Cup Chia Seeds.
Raspberry Puree: 2 Cups Frozen Raspberries, 2 Tsps Fresh Lemon Zest.
Instructions:
In a mixing bowl or glass container add all of your chia pudding ingredients.
Whisk thoroughly to combine well & Divide the chia pudding base among individual serving jars.
Refrigerate overnight.
Place the fresh raspberries in a bowl together with the lemon zest. Using a fork mash until pureed.
Top your chia pudding with the lemony raspberry puree and enjoy.
Stays good refrigerated for up to 2-3 days.
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