Chia Seed Pudding

• 1 cup vanilla-flavored unsweetened almond milk
• 1 cup plain low-fat (2 percent) Greek yogurt
• 2 tablespoons pure maple syrup (preferably grade B), plus 4 teaspoons for serving
• 1 teaspoon pure vanilla extract
• Kosher salt
• 1/4 cup chia seeds
• 1 pint strawberries, hulled and chopped
• 1/4 cup sliced almonds, toasted

1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until just blended.
2. Whisk in the chia seeds; let stand 30 minutes.
3. Stir to distribute the seeds if they have settled.
4. Cover and refrigerate overnight.
5. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup.
6. Mix in the almonds.
7. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
8. Photograph by Kana Okada

vanillaflavored, percent, maple syrup, vanilla, kosher salt, chia seeds, strawberries, almonds

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chia-seed-pudding.html (may not work)