Guilt-Free Goodness: Healthy Lemon Raspberry Chia Seed Pudding

This no-cook pudding is a fantastic option for a grab-and-go breakfast, a light snack, or a refreshing dessert. It's incredibly versatile, easy to prepare ahead of time, and provides a wonderful balance of textures and flavors that will tantalize your taste buds.



  • Ingredients:

    1. For the Lemon Chia Pudding:

      • 1/4 cup chia seeds

      • 1 cup unsweetened coconut milk (or almond milk)

      • 2 tablespoons granulated erythritol or monk fruit sweetener (adjust to taste)

      • 1 tablespoon fresh lemon juice

      • 1/2 teaspoon lemon zest

      • 1/2 teaspoon vanilla extract

    2. For the Raspberry Compote:

      • 1 cup fresh or frozen raspberries

      • 1 tablespoon fresh lemon juice

      • 1 tablespoon granulated erythritol or monk fruit sweetener (adjust to taste)

      • 1/4 teaspoon vanilla extract (optional)

      • 1 tablespoon water (if needed for frozen berries)

    3. For Garnish (Optional): Fresh raspberries, extra lemon zest, or a sprig of mint.

  • Instructions:

    1. Prepare the Chia Pudding: In a jar or airtight container, combine the chia seeds, coconut milk, 2 tablespoons of sweetener, 1 tablespoon of lemon juice, 1/2 teaspoon of lemon zest, and 1/2 teaspoon of vanilla extract. Stir very well to ensure no clumps of chia seeds form.

    2. Chill the Pudding: Cover the container and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a creamy consistency. Give it another good stir before serving.

    3. Make the Raspberry Compote: In a small saucepan, combine the raspberries, 1 tablespoon of lemon juice, 1 tablespoon of sweetener, and optional vanilla extract. If using frozen raspberries, add 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Mash gently with a fork if you prefer a smoother compote. Let it cool completely.

    4. Assemble and Serve: Divide the chilled chia pudding between two serving glasses. Spoon the cooled raspberry compote generously over the top of each pudding.

    5. Garnish: Garnish with fresh raspberries, extra lemon zest, or a sprig of mint before enjoying.

  • Pro Tip: For an extra burst of lemon flavor, I like to add the lemon zest to the chia pudding right at the beginning and let it infuse overnight. It deepens the citrus notes beautifully, making the pudding even more refreshing. It’s a trick I picked up from a friend who’s a whiz with no-bake desserts!


Embrace the joy of healthy eating with this incredible Lemon and Raspberry Chia Seed Pudding. It’s a testament to how simple ingredients can come together to create a dessert that is not only delicious and visually appealing but also perfectly aligned with a diabetic-friendly or low-sugar lifestyle. Packed with fiber, healthy fats, and antioxidants, it’s a smart choice for anyone looking to nourish their body without sacrificing taste.

We invite you to whip up this delightful pudding and share your experience with us! What's your favorite time of day to enjoy this refreshing treat?

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