Over the weekend, I got creative with my new Crock Pot (thanks for the awesome birthday present, mom V.K.!) and made a big batch of yogurt. I used some of that delicious homemade yogurt to make today’s tropical yogurt chia seed concoction. I thought a pumpkin bagel with pumpkin cream cheese would be a nice accompaniment to the tropical chia pudding, and luckily, Trader Joe’s is still well stocked with pumpkin bagels. The veggies today are super sweet carrots and lipstick peppers from the farmers market. Who doesn’t want to eat some crunchy, bright red lipstick peppers?
Tropical Yogurt Chia Seed Pudding
- 1 cup plain yogurt
- 1/2 cup milk (I used almond milk)
- 1 ripe banana
- 1/2 cup pineapple (I used frozen)
- 1/2 cup mango (I used frozen)
- 1 tbsp. agave syrup
- 3 tbsp. chia seeds
Combine all ingredients except chia seeds in a blender and blend until smooth. Stir in the chia seeds and let the pudding thicken up in the fridge overnight.