Gluten-free Chocolate Raspberry Chia Pudding with Parmalat 2% Lactose Free Milk
RECIPE
- 1 cup chia seeds
- 1 ½ cups Parmalat 2% Lactose Free Milk
- 1 Tbsp. cocoa powder
- ½ cup raspberries
- 1 Tbsp. raspberry jam
- 1 tsp. vanilla extract
- 2 Tbsp. honey
Spoon chia seeds in jar or glass. Place Parmalat Lactose Free Milk, cocoa powder, vanilla extract and honey in a blender and blend on high until smooth. Pour blended mixer over chia seeds and let sit in the fridge for 4 hours or overnight to let gel. Top with jam and raspberries. Serve chilled.
