Patriotic Chia Pudding

The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.

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

Serves 4

Ingredients

• 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

Instructions

1. 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.
2. Layer raspberry chia pudding, CocoWhip whipped topping and blueberries in serving glasses in that order until the glasses are full. Serve chilled.

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