My Top Picks

Chia Pudding: Zesty Lemon & Vanilla

The lemon flavor is phenomenal!
Makes for an easy breakfast option, as well as an afternoon snack or a healthy dessert.

Ingredients

  • 1 c. almond milk (regular milk is fine)
  • 1/2 c. plain Greek Yogurt (2% Fage)
  • 4 Tbls. chia seeds
  • zest of one medium sized lemon
  • juice of one medium sized lemon
  • 3 Tbls. pure maple syrup
  • 1 t. pure vanilla extract
  • TOPPINGS:
  • lemon curd (homemade or store bought)
  • chopped walnuts, garnish
  • unsweetened coconut, garnish
  • fresh blueberries, optional garnish
  • 6 mini mason jars or 4 small stemless wine glasses

Lemon Curd

  • 1/2 c. white sugar
  • 1 Tbls. lemon zest
  • 3 egg yolks
  • ¼ c. lemon juice minus 1-1/2 teaspoons (1-2 lemons, need zest)
  • ¼ c. unsalted butter, cold

Instructions

In a large bowl, mix together the milk, yogurt, chia seeds, lemon zest, lemon juice, maple syrup and vanilla. Whisk well to combine, ensuring there are no large clumps.

Cover and let set in refrigerator for 30 minutes, then give a good stir. Repeat one more time, stirring again after 30 minutes.

Transfer to mini mason jars (with lids) or small stemless wine glasses.

Cover and refrigerate overnight. The longer it sits, the thicker it will get. Will keep in refrigerator for 3-4 days.

To serve, top with a dollop of lemon curd, a sprinkle of chopped walnuts and a pinch of coconut. Or top with a dollop of lemon curd and fresh blueberries

TO MAKE HOMEMADE LEMON CURD:

Zest lemon(s).

Juice the lemon(s) until you have about ¼ c. Don't forget to strain out the seeds.

Add egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

*Keep the heat low, don't turn it up to quicken the process or the eggs will scramble. You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy.

Remove pot from heat, then add the cold, cubed butter and mix until melted.

Strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.

Transfer the curd to a sealable container or bowl. If storing in a bowl, make sure to cover the surface with plastic wrap to prevent a skin from forming.

Makes a little over 1 cup.

The lemon curd will keep in the fridge for 1 week or can be frozen for up to 3 months.

NOTE: Health Benefits: Chia seeds are rich in nutrients, omega-3 fat, antioxidants and fiber.