If you’re looking for a springtime breakfast, this is it. I’m at a loss for how to really describe this breakfast pudding, other than HOLY CRAP. Suh good.
Fresh, tangy lemon.
Smooth, vanilla chia pudding.
Crunchy almonds.
Essentially just sunshine in a cup.
Have you had chia pudding before? Don’t be alarmed by the weird texture. I’ll admit, the first time I saw chia pudding, I thought it looked pretty nasty. I can assure you, though, that it’s not.
Chia seeds are loaded with antioxidants, fibre, protein, omega-3’s… I’ll often add chia seeds to smoothies, salad dressing, or granola. They can be eaten raw, and they can also be eaten in pudding form.
Making chia pudding is simple: the seeds get mixed with liquid (in this case almond milk) and refrigerated for a few hours. The seeds naturally expand and absorb the liquid, forming a jelly-like pudding that’s insanely good for you.
You can flavour your chia pudding however you fancy, adding spices or juice (or anything!) to the pudding itself, or just topping with whatever toppings you crave. Almonds. Pistachios. Granola. Coconut. Fresh Berries.
I opted for a zingy lemon curd, which I must say, makes this chia pudding taste like lemon meringue pie. I LOVE LEMON. It’s so fresh, to vibrant, and it instantly boosts your spirits, don’t you think?
Normally, lemon curd is made from lots of butter and eggs. While it’s delicious, I find that the butter versions can be really heavy and rich. Great for dessert, but not for the waistline.
This lemon curd is made WITHOUT butter, so you can feel good about eating it. Yes, it has a bit of sugar in it, but topping it with all those chia seeds surely negate any bad effects of the sugar, no? That’s my logic, anyway.
I call it Healthy(er) lemon curd for a reason. Maybe the sugar isn’t healthy, but the lack of butter sure is.
Like I said, these puddings are like little bowls of happy sunshine!
Try eating a cup without cracking a smile! ?
| Healthy(er) Lemon Curd Chia Pudding | Print |
- Healthy Lemon Curd (no buttter!):
- ⅓ cup fresh lemon juice
- 3-5 Tbsp sugar*
- 2 tsp lemon zest
- 1 egg, room temperature & lightly beaten
- .
- Chia Pudding:
- 1 cup unsweetened almond milk (or any other milk)
- 4 Tbsp chia seeds
- ½ tsp vanilla extract
- In a small saucepan over medium heat, dissolve the sugar in the lemon juice. Add zest.
- Place the beaten egg into a small bowl. Add the lemon syrup to the bowl, whisking constantly for 2 minutes. Transfer the mixture back to the saucepan.
- Heat saucepan over low heat, stirring constantly, until mixture starts to lightly bubble. Remove from heat and divide the lemon curd into two small bowls. Refrigerate overnight, or for at least 4 hours. (It will congeal as it cools).
- To make the chia pudding, mix together the almond milk, chia seeds, and vanilla. Stir well. Cover and refrigerate overnight, or for at least 4 hours.
- When ready to serve, stir the chia pudding to remove any clumps, then divide evenly into the bowls with the lemon curd. Top with your favourite toppings, and enjoy!
Lemon curd recipe adapted from: http://www.food.com/recipe/lighter-lemon-lime-curd-no-butter-260160
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