Chocolate-Raspberry Chia Pudding

Name: Chocolate-Raspberry Chia Pudding
Prep time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 2/3 c. sugar; 6 tbsp. unsweetened cocoa; 1/4 c. cornstarch; 1/8 tsp. salt; 4 c. skim milk; 2 oz. Semisweet chocolate, finely chopped; 2 tsp. vanilla extract; 1/2 c. plus 3 tbsp. chia seeds; 2 c. raspberries (thawed if frozen), plus additional for garnish; 1 tbsp. maple syrup; Toasted, sliced almonds, for garnish

By The Good Housekeeping Test KitchenPublished: Dec 3, 2015

1215_ghk_Chocolate-Raspberry Chia Pudding

Mike Garten

Yields:

Prep Time:

20 mins

Total Time:

35 mins

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This pudding recipe is sinfully sweet and loaded with nutritious chia seeds.

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Ingredients

2/3 cup sugar
6 Tbsp. unsweetened cocoa
1/4 cup cornstarch
1/8 tsp. salt
4 cups skim milk
2 oz. Semisweet chocolate, finely chopped
2 tsp. vanilla extract
1/2 cup plus 3 tbsp. chia seeds
2 cups raspberries (thawed if frozen), plus additional for garnish
1 Tbsp. maple syrup
Toasted, sliced almonds, for garnish

Directions

1. Step 1In 2-quart saucepan, whisk sugar, cocoa, cornstarch and salt; whisk in milk. Heat to boiling on medium, stirring constantly. Add chocolate and cook 1 minutes or until melted and slightly thickened. Remove from heat; stir in vanilla and 1/2 cup chia. Transfer to medium bowl; cover with plastic, pressing onto surface of pudding, and refrigerate overnight.
2. Step 2In blender, puree 2 cups raspberries and maple syrup until smooth. Stir in remaining 3 tablespoons chia. Transfer to small bowl. Cover with plastic wrap and refrigerate overnight.
3. Step 3Whisk pudding to bread up clumps. Spoon pudding into 10 small jars or 1 1/2-quart serving dish. Whisk rapsberry jam; spread over pudding. Garnish with raspberries and almonds. Refrigerate until ready to serve.

About 210 cals, 7 g protein, 35 carbs, 6 g fat (2 gsat), 7 g fiber, 75 mg sodium.

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