An easy-to-make chia seed yogurt pudding refrigerates overnight. Top with your favorite fruit.
Ingredients
- 1 container vanilla Greek yogurt , 5.3 ounce
- 0.67 cups milk
- 2 tablespoons chia seeds
- 0.5 tablespoons honey , or more to taste
- 1 cup chopped fresh fruit
Instructions
-
1
Whisk Greek yogurt, milk, chia seeds, and honey together in a small bowl until well blended.
-
2
Cover and refrigerate overnight.
-
3
Before serving, stir to redistribute any seeds that may have settled. Top with your favorite fruit and enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Mahi Mahi Burgers
Simple grilled mahi mahi fillets on a wheat hoagie bun with some chipotle aioli for some kick. Enjoy!
Chicken Salad Summer Rolls
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Crispy Oven-Roasted Breakfast Potatoes
Chef John's oven-roasted breakfast potatoes have an incredible crispy exterior and a soft creamy center—perfection! Baking soda in your parboil and turning while roasting is the secret to achieving textural perfection.