Ingredients
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)Yields:
Additional Notes
We served this with Almond Lemon Low Carb Tea Cake at our Suppers Shalom for Chanukah.
Instructions
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)