Celebrate the Fourth of July with this healthy-ish patriotic dessert. Layers of raspberry chia pudding, coconut whipped cream and blueberries come together super quickly (I think this is my fastest recipe ever created for Heinen’s!) for a delicious, dairy-free treat full of antioxidants and fiber.
My favorite part of this dessert is the CocoWhip I found in the freezer aisle at my local Heinen’s in Barrington, Illinois. It’s a coconut-based whipped topping that provides a light and airy complement to the hearty raspberry chia pudding and fresh blueberries. It all culminates in a strikingly beautiful and refreshing dessert that’s perfect for the Fourth!
Patriotic Chia Pudding
- 15 oz. raspberries
- ¾ cup, plus 2 Tbsp. almond milk
- 8 Tbsp. chia
- 1 Tbsp. sugar
- 1 container CocoWhip whipped topping, thawed
- ½ cup blueberries
- In a small food processor, puree the raspberries until smooth. Transfer to a small bowl. Combine with almond milk, chia and sugar. Cover and let chill in the refrigerator for at least one hour.
- Layer raspberry chia pudding, CocoWhip whipped topping and blueberries in serving glasses in that order until the glasses are full. Serve chilled.