Raspberry Chia Pudding
Chef Leah Sarris
New Orleans Culinary & Hospitality Institute (NOCHI)
Leah Sarris, executive director of the New Orleans Culinary & Hospitality Institute, created this healthy dessert with good-for-you ingredients: yogurt, raspberries, coconut milk and chia seeds. The raspberries give the pudding a rosy hue that reflects the sunny days of summer.
1 cup coconut milk, almond milk or dairy milk
1 cup frozen raspberries, thawed
1 cup plain lowfat yogurt
1 tbsp. honey
½ cup chia seeds
¼ cup unsweetened coconut flakes, toasted
12 raspberries, frozen, for garnish
- In blender container, combine coconut milk and thawed raspberries; puree until smooth.
- In large bowl, mix the puree with yogurt and honey until blended. Stir in chia seeds; portion into 4 jars or bowls. Cover pudding and refrigerate several hours or overnight. (The chia seeds hydrate for a pudding-like consistency after refrigeration.)
- To serve, garnish with toasted coconut and frozen raspberries.
Photograph courtesy of Washington State Red Raspberry Commission