Intro

Today is Christmas and Red Raspberry Chia pudding with mint seemed like a lovely recipe share since the colors of Christmas are found in this lovely dish.

I remember hearing how good chia seed pudding was, long before I tried it and I was very happy when I did. The taste when made is almost better than great-grandma's rice pudding. I may share that with you at some point in the future.

I found this delicious pudding walking around Manhattan one day and I was attracted to the place since Number One it specialized in superfood and Number Two the name of the place was in French.

La Pain Quotidien

Come to find out the bakery was first opened in Brussels in 1990 and the New York flagship restaurant was opened in 1997 on Madison Avenue. The very place I found on my walk around the City. If you are ever walking around New York City, I would highly recommend the full menu at this location.

Recipe

Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings 4 servings (⅔ cup each)

Ingredients
2 cups unsweetened almond milk
2 tsp . raw honey
½ cup chia seeds
2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
Fresh mint leaves (for garnish; optional)

Instructions
Combine almond milk, honey, chia seeds, and raspberries in a medium bowl; mix well.
Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
Place chia seed mixture in small serving glasses or bowls; garnish with raspberries and mint leaves if desired.

Nutritional Information
Calories: 212
Total Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 91 mg
Carbohydrates: 22 g
Fiber: 14 g
Sugars: 5 g
Protein: 7 g

I hope you all have a lovely holiday and let me know if you try the recipe. I've tried making a different type since I am now spoiled and only want the Red Raspberry Mint one made for me in New York City.