Yes, sweet freedom! This weekend we honor all our loved ones and every other member of the armed forces who has given his or her life in service to our country. Both my dad and my brother were in the service, as well as many other relatives and I am truly proud of them. It’s truly a gift to live among people who love our country enough to risk their lives for its’ protection.
Memorial Day is such a special day marking the day!
During this time off it’s important to reflect and show gratitude. One way that we do this is by planting flowers and visiting those we love who have passed away. Most of us as Americans gather with loved ones and celebrate our gratefulness by enjoying good food in an old fashioned American Backyard Barbecue! My husband loves his Green Egg and I can guarantee it will be humming this weekend.
As for me, I am constantly trying to discover healthier desserts, and do I ever have a winner for you! How about we celebrate both Memorial Day and the unofficial start of summer with a refreshing, nutritious take on tapioca pudding? Red, white, and chia! Besides, all runners love a delicious dessert now and than right. The best part, you’ll feel good about eating this one!
This Lemon Chia Pudding with Raspberries and Blueberries is loaded with Omega-3, fiber-rich chia seeds that pack a host of nutritional benefits, including boosting energy, aiding digestion and stabilizing blood sugar. I love using Chia seeds in my smoothies, energizing bites, and now we have a festive pudding just in time for your Celebration!
For toppings I am offering sweet blueberries, raspberries, and banana slices for a more patriotic summery treat. By adding berries you not only enhance the refreshing lemon flavor, but you also add powerful antioxidants, vitamin C, potassium, and magnesium.
It will be the perfect desert and a great finish to your evening with friends and family as we celebrate the sacrifice of so many brave men and women.
Are you ready to put a smile on your face as you assemble this dish in your kitchen? Thought so.
LEMON CHIA PUDDING WITH RASPBERRIES AND BLUEBERRIES
Prep time: 10 minutes | Chill time: 4 hours to overnight | Yield: 4 servings
- 16 ounces of plain Fage or any other plain greek yogurt
- juice of 1 small lemon
- zest of 1 small lemon
- 1 cup unsweetened almond milk
- ½ cup whole chia seeds
- Fresh raspberries, blueberries, and sliced bananas (or fruit of choice)
- In a medium-sized bowl, mix yogurt, almond milk, lemon juice, zest, and chia seeds until well combined. Cover and refrigerate for at least 4 hours or overnight, if able (I highly recommend overnight).
- Stir once or twice while pudding sets.
- Remove from fridge. Spoon evenly into serving bowls and garnish with fresh fruit.