Creamy Vanilla Chia Seed Pudding (Type 2 Diabetic Friendly)
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Ingredients
Instructions
- 1
In a mixing bowl or jar, whisk together almond milk, Greek yogurt, vanilla extract, erythritol/stevia, and a pinch of salt until smooth.
- 2
Stir in chia seeds and ground flaxseed (if using) until evenly distributed.
- 3
Let sit 5 minutes, then whisk again to break up any clumps.
- 4
Cover and refrigerate at least 2 hours or overnight for best texture.
- 5
Before serving, stir well. Top with fresh berries and lemon/lime zest if desired.
- 6
Serve chilled. Keeps in the refrigerator for up to 4 days in a sealed container.
- 7
Creamy, mildly sweet with bright berry and citrus notes if using zest; vanilla and yogurt add gentle tang and richness while sweetener keeps carbs minimal.
- 8
Makes about 2 servings (roughly 1/2 cup per serving).
- 9
High fiber (chia + flax + berries) and protein (Greek yogurt) slow carbohydrate absorption and blunt postprandial glucose spikes. Unsweetened almond milk and noncaloric sweetener keep added sugars and glycemic load low. Portion control (½ cup) helps with weight management.
Description: A low‑GI, high‑fiber breakfast or dessert—silky chia pudding made with unsweetened almond milk, modest natural sweetness, and protein to slow carb absorption. Light, satisfying, and easy to portion-control.
