Description
A spoonful of creamy, fruity goodness is always a good idea! This creamy raspberry yogurt pudding is refreshing, naturally sweet, and perfect for breakfast, afternoon treats, or an easy dessert that looks as beautiful as it tastes.
Ingredients
Scale
- 2 cups (480 g) plain Greek yogurt
- 1 ½ cups (185 g) fresh raspberries
- ¼ cup (60 ml) milk
- 3 tablespoons (45 ml) honey
- 2 tablespoons (30 g) chia seeds
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) fresh lemon juice
- 1 tablespoon (12 g) powdered sugar (optional)
For Garnish
- ½ cup (60 g) fresh raspberries
- 2 tablespoons (15 g) crushed pistachios or granola
- Fresh mint leaves
Instructions
- Rinse the raspberries gently and pat them dry. Reserve ½ cup for garnish.
- Blend the remaining raspberries with honey and lemon juice until smooth. Strain through a fine-mesh sieve if desired.
- Whisk the Greek yogurt, milk, and vanilla extract together in a large bowl until creamy.
- Add the raspberry puree to the yogurt mixture and stir until evenly combined.
- Sprinkle in the chia seeds and whisk thoroughly to distribute them.
- Let the mixture rest for 5 minutes, then stir again to prevent clumping.
- Divide the pudding evenly among four serving glasses or jars.
- Cover and refrigerate for 3–4 hours or overnight until thick and creamy.
- Before serving, stir gently if needed and adjust the consistency with a little milk.
- Garnish with fresh raspberries, crushed pistachios or granola, and mint leaves. Serve chilled.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain