Pink Chia Pudding with Berries, Soy Yogurt, and Buckwheat Pops

Are you surprised that this is the first time a chia pudding recipe has appeared on my blog?

If you love food blogs (like I do), you probably remember about three years ago when *every* blogger on earth posted a chia pudding recipe.

And when I say everyone, I mean everyone.

Somehow, that trend passed me by (I've always swam against the current), and today I am proud to present my pink version of chia pudding.

I topped this pudding with buckwheat pops that I toasted in the oven. The base of the pudding is a major dairy brand natural soy yogurt combined with berries, which provide that vibrant pink color and, of course, plenty of antioxidants.

The standout benefits of chia seeds are the high amount of dietary fiber and the combination of Omega-3 fatty acids.

A bit about the recipe:

I used green, untoasted buckwheat, which I toasted myself in a home oven with a bit of silan (date syrup) for flavor and sweetness.

I do not recommend substituting green buckwheat with brown (kasha) because it has a very strong, distinct flavor and aroma.

Additionally, I used frozen berries, but you can certainly use fresh ones (nutritionally, there is no difference).

How to serve it?

One serving of chia yogurt can be a wonderful breakfast during a cutting phase or a perfect light dinner.

The dish contains a good amount of protein, dietary fiber, carbohydrates, and healthy fatty acids.

Nutritional Values:

One serving of chia pudding weighing 280g contains:

323 calories

14g protein

39g carbohydrates

11g fat

Recipe for Broccoli and Pea Soup with Almond Milk

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Pink Chia Pudding with Berries and Buckwheat Pops:

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Calories 323 kcal

Ingredients

2 a major dairy brand BIO soy yogurts (lightly sweetened)

4 tbsp chia seeds

1 cup berries

1/4 cup a major dairy brand soy milk

1/2 cup green buckwheat (not roasted)

2 tbsp silan (date syrup)

Instructions

1. The night before:

Soak the buckwheat in a bowl with water until covered - set aside.

In a blender, blend one tablespoon of berries with the soy milk until a pink liquid is formed (the rest of the berries will be used for garnish).

In a deep bowl, mix the BIO soy yogurt, the pink soy milk, and the chia seeds.

Place in the refrigerator and go to sleep.

1. The next morning:

Drain the buckwheat and mix it with 2 tablespoons of silan.

Spread onto a baking tray and bake for about half an hour at 180 degrees.

The more you spread out the buckwheat, the crispier it will get.

If it's not crispy after half an hour, you can bake for another 5 minutes.

Assemble the dish:

Transfer half of the chia pudding to a tall glass, add 2 tablespoons of buckwheat, and top with berries.