Mini Egg & Raspberry Chia Pudding
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tbsp chia seeds
- 500g 0% Fat Greek yogurt
- 150-200ml milk depending on consistency
- 1 scoop of protein powder
- 200g raspberries
- 200g chocolate, melted
- 50g mini eggs, to top
Method
- Add the chia seeds, Greek yogurt, protein powder, and milk to a bowl. Mix well, then set aside.
- Mash the raspberries with a fork or blend them until smooth. Spoon the raspberries into the bottom of your serving bowl or jar. Add the chia mixture on top, either layering it over the raspberries or swirling the fruit through (depending on your preference).
- Melt the chocolate and drizzle it over the top of the chia pudding. Finish by sprinkling over the crushed mini eggs.
- Cover and refrigerate overnight to set. Enjoy the next morning. The pudding will keep in the fridge for 3-4 days.