We don’t judge, but it’s possible Greek yogurt could use a makeover. This tasty, colorful yogurt stack with blueberries and chia will wow you. Even better, it’s healthy: a good source of calcium and an excellent source of fiber and vitamin C. A yogurt stack with blueberries and chia brings the cool and the smooth to any gathering.
- 1 cup almond milk, unsweetened
- 1 cup nonfat plain Greek yogurt
- 2 cups blueberries, divided
- 1/2 cup chia seeds
- 4 tablespoons maple syrup, divided (optional)
- 1/2 teaspoon vanilla extract
- 2 kiwis, peeled and chopped
- 1 cup mango, chopped
- Mint leaves and additional Greek yogurt, suggested garnish
- In a blender, combine almond milk, yogurt, 1 cup blueberries, chia seeds, 3 tablespoons maple syrup and vanilla extract and puree until blended. Refrigerate until mixture thickens, at least 30 minutes.
- In a bowl, combine remaining 1 cup blueberries, kiwi, mango and remaining 1 tablespoon maple syrup.
- In 4 glasses, layer chia pudding and fruit mixture, ending with fruit mixture.
- Top with additional Greek yogurt and garnish with fresh mint leaves, additional blueberries and orange zest, if desired.
Number of servings (yield): 4 servings; 3 cups pudding and 2 cups fruit total
8 g fat
1 g saturated fat
5 mg cholesterol
10 g protein
33 g carbohydrates
11 g fiber
18 g sugar
70 mg sodium
364 mg potassium (8% of daily value)
332 mg calcium (25% of daily value)
2 mg iron (10% of daily value)
55 mg vitamin C (60% of daily value)
54 mcg vitamin A (6% of daily value)
1 mcg vitamin D (6% of daily value)