Blueberry Chia Seed Pudding


2 cups
vanilla almond milk
3⁄4 cups
blueberries (fresh or frozen)
1⁄2 cup
chia seeds
1 teaspoon
ground cinnamon
1⁄2 teaspoon
almond extract
2 tablespoons
honey (or 8 drops of monkfruit extract)
1 cup
fresh blueberries (garnish)
1⁄4 cup
slivered almonds (garnish)

Additional Notes

We served this with Almond Lemon Low Carb Tea Cake at our Suppers Shalom for Chanukah.


Process the almond milk and 3/4 cup of blueberries until smooth. Pour into a large bowl and add chia seeds, cinnamon, almond extract and honey or monkfruit. Cover and refrigerate (stirring occasionally) for at least 2 hrs, up to 24 hrs before serving.

Garnish with fresh blueberries and slivered almonds.  (Recipe♦203)