Lemon Raspberry Chia Pudding showcases the bright flavors of spring and summer made into a healthy snack or dessert!
This Lemon Raspberry Chia Pudding is a fresh, vibrant treat that tastes indulgent while staying wholesome. The combination of tart lemon and sweet raspberries makes it perfect for spring and summer. It’s simple to make, easily adaptable, and works well as a snack, breakfast, or light dessert.
The base is creamy Greek yogurt and milk, lightly sweetened with honey and textured with chia seeds. Raspberries add bright color and flavor, while lemon zest and juice give a refreshing citrus lift. Use fresh or frozen berries—either works well—and feel free to swap milks or sweeteners to suit dietary preferences.
The lemon-raspberry pairing is bright and cheerful—an easy way to bring summer flavors into a make-ahead snack. Prepare it the night before for breakfast or have it ready for guests as a refreshing dessert. You can also customize the recipe by adding vanilla, swapping the fruit, or topping servings with granola or nuts for extra crunch.
Lemon Raspberry Chia Pudding
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Ingredients
- 1 cup non-fat plain Greek yogurt
- 1 cup coconut milk, (I used Silk)
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 1 cup raspberries, (fresh or frozen)
- 1 ½ Tbsp honey
- ¼ cup chia seeds
Instructions
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Combine all ingredients in a large storage container with a lid. Stir thoroughly so the chia seeds are evenly distributed and lightly mash the raspberries, especially if they’re frozen.
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Seal the container and refrigerate overnight or for at least 8 hours to allow the chia seeds to gel.
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Serve chilled with extra raspberries and a drizzle of honey if desired.
Notes
- You can substitute any milk you prefer for the coconut milk.
- The lemon zest and lemon juice together equal about 1 medium lemon.
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