Gluten-free vanilla protein pudding with raspberries

Gluten-free vanilla protein pudding with raspberries: creamy yoghurt with vanilla, honey, chia seeds, fresh raspberries and almonds.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 190 kcal per serving
• Protein: 18 g
• Fat: 5 g
• Carbs: 16 g

Ingredients

• 300g yoghurt
• 1 tbsp honey
• 1 tbsp chia seeds
• 150g raspberries
• 1 tbsp almonds
• 1 tsp vanilla extract

Method

You’ll need: mixing bowl · sieve

1. Put the yoghurt into a bowl and stir in the vanilla extract and honey until the mixture is creamy and even.
2. Fold in the chia seeds and leave everything to stand briefly so they absorb liquid and the pudding thickens a little.
3. For a firmer texture, leave the mixture to set in the fridge. If you're in a hurry, you can use it straight away.
4. Carefully pick over or wash the raspberries and drain them well. Have the almonds ready.
5. Divide the pudding between small bowls and finish with the raspberries and almonds.

Good to know

I like a dessert like this when it needs to be quick but should still taste like something special. Creamy, fresh and pleasantly light.

Swaps

Honey → date paste (also brings a little fibre). Almonds → walnuts (contain omega-3 fatty acids). Yoghurt → skyr (thicker, also provides protein). Raspberries → blueberries (also provide fibre, a little milder in flavour).

Allergens

Contains milk and tree nuts (almonds). Good for children if the texture suits them and the nuts are finely chopped – but no honey for babies under one year old. In pregnancy, keep the yoghurt well chilled and wash the raspberries thoroughly.