Warm the milk (if using real white chocolate): Gently heat the milk until just warm, not boiling. Add the chopped white chocolate and whisk until smooth. Let it cool to room temperature so it doesn’t cook the chia.

Mix the base: In a bowl or jar, whisk the milk (white-chocolate-infused or plain), Greek yogurt, protein powder, vanilla extract, sweetener, and a pinch of salt until smooth. Aim for a thick but pourable consistency.

Add chia seeds: Stir in the chia seeds, whisking for 30–45 seconds to separate any clumps. Let it sit for 5 minutes, then stir again to keep the seeds evenly distributed.

Smash some raspberries: In a small bowl, lightly mash half the raspberries with a fork. Add the lemon zest if using. This creates a simple, fresh “jam” layer without extra sugar.

Layer it up: Spoon half the chia mixture into a jar or glass, add the mashed raspberry layer, then top with the remaining chia pudding.

Chill: Cover and refrigerate for at least 2 hours, but overnight is best for a fully set, creamy texture.

Finish and serve: Right before eating, top with the remaining fresh raspberries. Add a few white chocolate chips or shavings for a little crunch and extra flavor.