Lemon Chia Pudding with Wild Blueberry Compote

Recipe by Julie Gaeta for Wyman's

Lemon Chia Pudding with Wild Blueberry Compote 

Serves 3

Ingredients:

For the Lemon Chia Pudding:

• 1 cup unsweetened plant-based yogurt
• ½ cup + 2 tablespoons dairy-free milk
• 5 tablespoons chia seeds
• 2 tablespoons maple syrup
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract
• ⅛ teaspoon almond extract
• ⅛ teaspoon sea salt

For the Wild Blueberry Compote:

• 2 cups Wyman's frozen Wild Blueberries
• 1½ tablespoons maple syrup
• 1 pinch sea salt

Directions:

For the Lemon Chia Pudding:

1. In a medium bowl, whisk together the yogurt, milk, chia seeds, maple syrup, lemon juice, lemon zest, vanilla, almond extract, and salt until smooth.
2. Let sit for 5 minutes, then whisk again to prevent clumping.
3. Transfer to a sealed container and refrigerate for at least 4 hours or overnight.

For the Wild Blueberry Compote:

1. Add the frozen wild blueberries, maple syrup, and salt to a small saucepan.
2. Cook over medium heat for about 5 minutes, stirring occasionally, until the berries soften and release their juices. Use a fork to mash some of the berries for a thicker texture.
3. Remove from the heat and let cool completely. Taste and add more maple syrup if needed.
4. Spoon the chilled chia pudding into 3 jars, alternating with layers of the blueberry compote.

Notes:

• Zest the lemon before juicing for easier prep.
• Dairy-free yogurts vary in thickness. If the pudding is too thick after chilling, stir in a splash of milk 1 tablespoon at a time until it reaches your preferred consistency.
• Wild blueberries can vary in sweetness, so adjust maple syrup to taste.
• For the cleanest layers, let the compote cool completely before assembling.
• If meal prepping, store the pudding and compote separately and layer just before serving.
• Optional toppings: extra yogurt, fresh berries, coconut flakes, lemon zest, granola, nut butter, or chopped nuts.