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Raspberry Chia Pudding
Ingredients
- 180 g yogurt
- 180 ml milk
- 150 g raspberries fresh or frozen
- 60 g chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch salt
Directions
- Add the raspberries, milk, maple syrup, vanilla and a pinch of salt to a blender. Blend until completely smooth.
- Add the quark to a bowl and pour in the raspberry mixture. Whisk until smooth and creamy.
- Stir in the chia seeds until well combined.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate overnight, until thick and creamy.
- Stir before serving and add a small splash of milk if you prefer a thinner consistency.
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