All the flavour of a blueberry muffin in a healthy and low carb pudding.
Instructions:
1. In a large bowl, place the chia seeds, and the milk, and stir well.
2. Add the vanilla, honey, and Stevia (optional), and stir well to blend.
3. Let the bowl sit for 5-10 minutes, then stir again to help prevent clumps of chia seeds from forming.
4. Cover and place the pudding in the refrigerator for about an hour.
5. Wash the blueberries in a colander, under cold running water and let drain.
6. Put about 1/2 cup of blueberries in a bowl and mash them with a spoon.
7. Take the pudding out of the refrigerator and mix half of it with the mashed blueberries.
8. Sprinkle the
MicrOrganics Spirulina powder into the blueberry pudding and stir well. Continue to add a little at a time until you have the shade of blue you like.
9. Get small glass jars or mason jars. Put a spoonful of blueberries in the bottom of each.
10. Then place a heaping spoonful of the white Chia pudding on top of the blueberries, followed by a spoonful of the blue pudding.
11. Top with raspberry yogurt if desired along with more blueberries.
12. Serve and enjoy!
13. Can be refrigerate for up to 5 days cover well.