Go Back

100-Calorie Raspberry Chia Pudding - Light, Creamy, and Naturally Sweet

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Fresh or frozen raspberries (1/2 cup): Fresh taste and natural sweetness. If using frozen, thaw first.
  • Unsweetened almond milk (1/2 cup): Keeps it light and creamy with minimal calories. Any unsweetened non-dairy milk works.
  • Chia seeds (1 tablespoon): The thickener and fiber hero.
  • Vanilla extract (1/4 teaspoon): Adds warmth and dessert-like flavor.
  • Sweetener to taste (optional): A touch of stevia, monk fruit, or 1–2 teaspoons of maple syrup or honey if you want it sweeter.
  • Pinch of salt: Enhances the raspberry flavor and balances sweetness.
  • Lemon zest (optional, 1/4 teaspoon): Brightens the fruitiness without extra calories.

Method
 

  1. Mash the raspberries: In a small bowl, mash the raspberries with a fork until they’re juicy with some small chunks left. If you prefer a smoother texture, press them through a fine strainer to remove seeds.
  2. Whisk the base: In a separate bowl or jar, whisk the almond milk, vanilla, a tiny pinch of salt, and sweetener if using. Taste the liquid now and adjust the sweetness so it’s just right for you.
  3. Add chia seeds: Stir the chia seeds into the milk mixture. Whisk for 20–30 seconds to prevent clumping.
  4. Combine with raspberries: Fold in the mashed raspberries (and lemon zest if using). Stir well so the berries are evenly distributed.
  5. Rest and stir: Let the mixture sit for 10 minutes at room temperature, then give it another good stir. This second stir helps break up any chia clumps for a smoother pudding.
  6. Chill: Cover and refrigerate for at least 1–2 hours, or overnight for the thickest, creamiest texture.
  7. Serve: Enjoy straight from the fridge. For extra flair while staying near 100 calories, top with a few fresh raspberry pieces or a dusting of cinnamon.