Chia Seed Pudding

We recently enjoyed this chia seed pudding recipe for dessert at a friends house, and I couldn't wait to try it myself. Perfect for breakfast, snack, or dessert.

Copied from: The Food Network (Giada De Laurenttis recipe) 

Ingredients

• 1 cup vanilla-flavored unsweetened almond milk
• 1 cup plain low-fat (2 percent) Greek yogurt (I used 0% to cut down on calories)*
• 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
• 1 teaspoon pure vanilla extract
• Kosher salt
• 1/4 cup chia seeds
• 1 pint strawberries, hulled and chopped
• 1/4 cup sliced almonds

*The 0% Greek yogurt will cause the pudding to be thinner... a little more runny. But we didn't mind that. 

Directions

In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. (Mine was in the frig for about a day and a half.) 

The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.