PREP TIME: 5 minutes + 4 hours to chill

MAKES 6 servings

Chia seeds have been used for centuries by the indigenous populations of Mexico and Guatemala, mainly in beverages. Chia naturally thickens liquids when soaked, creating a thick, creamy texture. This is a fantastic, filling breakfast that takes very little effort to prepare.

2 cups (480 ml) unsweetened almond milk

1 cup (130 g) fresh blueberries

6 tablespoons granulated low-carb sweetener of your choice (see Note)

½ cup (120 ml) heavy cream

½ cup (95 g) white chia seeds

Pinch of fine sea salt

Additional fresh blueberries and/or other fresh berries of choice, for garnish

NOTE

Feel free to reduce the amount of sweetener to taste.

1. Place the almond milk, blueberries, and sweetener in a blender and blend until the blueberries are broken down and the mixture is smooth. Transfer to a medium-size mixing bowl.
2. Add the cream, chia seeds, and salt and whisk until well combined. Cover the bowl with plastic wrap and refrigerate overnight or for at least 4 hours.
3. When you are ready to serve the pudding, remove from the refrigerator and whisk well; the chia seeds will have swelled and the mixture should have thickened to about the consistency of yogurt.
4. Spoon the pudding into individual serving glasses and top with fresh berries. Store leftovers in the fridge for up to 4 days.

VARIATION: VANILLA CHIA BREAKFAST PUDDING

image Simply omit the blueberries and add 1 teaspoon of vanilla extract.