As a child I loved strawberry petit suisse. When I tried this chia pudding with strawberries, that flavor came to mind, although of course, this recipe is much healthier and has less fat. It is a breakfast, a very tasty snack or dessert, one of those that I like them because they are prepared in a moment and you only have to let them rest for a few hours or even better, overnight.
don’t know why, but some time ago I made several attempts at chia pudding and they didn’t convince me, neither the texture nor the flavor. In the end I got the hang of them (I don’t know what I would do wrong because it’s the dumbest recipe in the world) and I love them. I thought none could beat chocolate-chia pudding because I’m a choco addict, but I liked this one even more!
- Pour the strawberries and milk into a blender. Whisk.
- Pour the shake into a bowl and add the rest of the ingredients. Stir until they are well integrated and let stand for 15 minutes.
- After that time, stir again and put the mixture in an airtight container in the fridge for at least 4 hours, although the ideal is to leave it overnight.
- Divide the mixture into small glasses and decorate with your favorite ingredients. We add sliced bananas, strawberries, chia seeds, and sunflower seeds.
- If you don’t want to complicate your life, chop the strawberries instead of blending them with the milk and add them to the pudding.
- I used 1 /2 cup of milk (125 ml) and 1/2 of yogurt (130 g), because the yogurt makes the pudding creamier, but if you want to use 1 cup of non-dairy milk (250 ml). In that case, mix all the milk with the strawberries directly.
- You can use any other fruit or sweetener. I can’t tell you the equivalents for other sweeteners, but I recommend that you add them little by little until the pudding is to your liking.