Berry and Chia Pudding
ready in 25 min.
1 serving contains
|Saturated Fat Acids||0.69 g|
|Sugar added||8 g|
Recipe author: EAT SMARTER
Soak the chia seeds in a bowl of water for 15 minutes.
Meanwhile, cook together the raspberries, lemon juice, agave nectar, and a couple of tablespoons of water in a saucepan set over a medium heat.
Once the raspberries are soft and juice, puree in a food processor and pass through a fine sieve into a bowl. Drain the chia seeds when ready and stir into the raspberry puree.
Divide the puree between four serving pots. Combine the two yoghurts and spoon into the pots on top of the puree.
Top with muesli when ready to serve.