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Tiramisu Chia Pudding With Greek Yogurt

Tiramisu Chia Pudding With Greek Yogurt: A Creamy Delight

A delightful Tiramisu Chia Pudding With Greek Yogurt that combines rich espresso and creamy yogurt for a high-protein breakfast.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Plain Greek Yogurt Substitute with vegan Greek-style yogurt for dairy-free.
  • 1 tablespoon Maple Syrup Can be replaced with honey or stevia.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best flavor.
  • 1 cup Milk of Choice Options include dairy, almond, or oat milk.
  • 1/4 cup Chia Seeds Choose high-quality for the best texture.
  • 2 tablespoons Instant Espresso Powder Swap for decaf if reducing caffeine.
  • 1 pinch Salt Enhances all flavors.
  • 2 tablespoons Unsweetened Cocoa Powder Key for traditional tiramisu flavor.
For Serving
  • 1 cup Berries or Granola Optional toppings for fresh flavor.

Equipment

  • High-speed blender
  • Small jars or airtight containers
  • fine-mesh sieve

Method
 

Step-by-Step Instructions
  1. In a high-speed blender, combine Greek yogurt, maple syrup, vanilla extract, and your choice of milk. Add chia seeds, instant espresso powder, and salt. Blend until smooth and creamy, about 30-60 seconds.
  2. Divide the blended mixture evenly into small jars or airtight containers, leaving some space at the top for expansion.
  3. Refrigerate the jars for at least 2 hours, ideally overnight, to allow the mixture to thicken.
  4. Before serving, gently stir the pudding and dust the top with cocoa powder using a fine mesh sieve.
  5. Top with fresh berries or crunchy granola if desired, and serve.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store in airtight containers for up to 7 days in the fridge or up to 3 months in the freezer. Thaw overnight before serving if frozen.

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