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Chia Seed Lemon Pudding

November 16, 2015


1 cup unsweetened almond milk

1 ¼ cups nonfat vanilla yogurt

1 teaspoon lemon juice

¼ cup chia seeds

1 tablespoon honey

½ teaspoon Sandra’s Spice

½ teaspoon dried lemon rind

½ cup raspberries

½ cup blueberries



In a medium sized mixing bowl, add almond milk, vanilla yogurt, lemon juice, chia seeds, honey, Sandra’s Spice, lemon rind and whisk until the ingredients are smooth and chia seeds are not sitting on the top. Cover and place in the fridge over night.


When ready to serve, spoon the mixture into a serving dish and top with berries.

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