From Giada de Laurentiis (Kathy gave me!)
1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons of maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk the chia seeds; let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
3. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 69 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.1mg | 1 % | |
Potassium 208.7mg | 5 % | |
Total Carbohydrate 18.7g | 6 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 11g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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