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LEMON POPPY SEED PUDDING

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Lemon Poppy Seed Pudding topped with blackberries, grain-free low-carb granola, poppy seeds, and lemon zest.

Lemon Poppy Seed Pudding topped with blackberries, grain-free low-carb granola, poppy seeds, and lemon zest.

This creamy sweet tart chia pudding combo is a family favourite. Try it out and let me know what you think!

Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats.  In fact, each 2 tablespoon serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre.  I happen to like the texture of chia pudding, but for those of you who aren’t chia fans, this recipe works well blended, too!

Ingredients for 4 servings:

  • 1 1/2 cups unsweetened almond or nut-free milk

  • 1/2 cup canned organic full-fat coconut milk

  • 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

  • 1/4 cup lemon juice (or juice of one lemon)

  • 1 tsp pure vanilla extract

  • pinch of sea salt

  • Lakanto sugar-free monk fruit sweetener, adjusted to taste

  • 1/2 cup chia seeds (I used white chia seeds)

  • 2 to 3 Tbsp poppy seeds

  • 2 to 3 tsp lemon zest, adjusted to taste

  • optional toppings: blackberries, grain-free low-carb granola, additional poppy seeds & lemon zest, or toppings of choice

Directions:

  1. Put almond milk, coconut milk, protein powder, lemon juice, vanilla, and sea salt into blender container and blend well.  Sweeten to taste.

  2. Add chia and poppy seeds and pulse-blend until just combined.  Stir in lemon zest.

  3. Pour into a bowl or single-serving mason jars and cover or seal tightly.

  4. Let sit for 10 minutes, then shake or whisk well and put in the fridge overnight or for a minimum of 4 hours.

Lemon Poppy Seed Pudding can be stored in an airtight container in the fridge for 4 to 5 days.  Serve warm or cold with your choice of toppings.