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Plant-Based Blueprint

Brooke's Strawberry Sorbet Chia Pudding

Creamy vanilla chia pudding under a spoonful of icy strawberry sorbet.

Serves 15 min hands-on1 hr hands-offPer serving: 405 cal · 16 g protein · 41 g carbs · 19 g fat

Ingredients

    Chia pudding
    • 1 cup unsweetened soy milk
    • ¼ cup chia seeds
    • 2 tbsp sugar free maple syrup
    • 2 tbsp monkfruit sweetener, divided: use half in the pudding and half in the sorbet
    • 2 tsp vanilla extract
    Strawberry sorbet
    • 1 cup strawberries, frozen
    • 2 tbsp water

    Equipment

    Blender · Mixing bowl · Whisk · Spatula or wooden spoon · Jar with a lid · Measuring cups and spoons

    Steps

    1. 1Whisk the soy milk, chia seeds, maple syrup, vanilla and 1 tbsp of the monkfruit sweetener in a jar or bowl.
    2. 2Stir again after a couple of minutes so the chia doesn't clump, then cover and refrigerate for at least 1 hour.
    3. 3Add the frozen strawberries, the water and the remaining 1 tbsp monkfruit sweetener to a blender.
    4. 4Blend until thick and smooth like soft sorbet, adding a splash more water only if it won't blend.
    5. 5Pour the sorbet over the chilled pudding and serve right away.

    Tips

    • Use the same amount of any plant milk you like.
    • Make a few jars ahead and blend the sorbet fresh each time.

    Swaps, macros and the full recipe: gopbb.com/r/strawberry-sorbet-chia-pudding