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chia-blueberry breakfast pudding

Serves: 2
Total Calories: 63
Yield: 1 1/2 cups

Ingredients

1 1/2 cups fresh or thawed and drained frozen blueberries
1/2 orange, peeled, sectioned, and seeded
4 pitted medjool dates, soaked in water for 10 minutes and drained (see Raw Basics chapter)
2 tablespoons chia seeds, unsoaked

Directions:

Equipment:
measuring cups
small colander or fine-mesh strainer
cutting board
serrated knife, 5-inch
small bowl
measuring spoons
blender
rubber spatula

Put the blueberries, orange sections, and dates in a blender and process on medium speed until smooth. Add the chia seeds and process on high speed until well incorporated. Cover and refrigerate for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Chia-Blueberry Breakfast Pudding will keep for 24 hours.

Nutritional Facts:

Serves: 2
Total Calories: 63
Calories from Fat: 0

This chia-blueberry breakfast pudding recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.


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