Weight Watchers Rainbow Chia Seed Pudding
These pudding cups make a fabulous breakfast, snack or dessert, and young and old alike will appreciate the colors and flavors of this pretty, healthy pudding.
Calories: 263kcal
Equipment
- 10 small dessert glasses
Servings:
Ingredients
- 1 pint strawberries fresh, ripe
- 16 ounces mandarin oranges one can
- 2 kiwis large
- 1 pint blueberries fresh
- 2 cups chia seeds
- 1 Tbsp green tea powder matcha, optional, for color
- 4 cups almond milk vanilla, unsweetened
- 2 Tbsp Splenda Truvia, or a few drops Stevia
Instructions
To Prep
- In a medium bowl, mix the chia seeds with milk, and 2 Tbsp of Splenda if using. Cover and place in the refrigerator. (NOTE - Mixture is supposed to thicken as it stands, but if the chia pudding is too thick, add a little more milk to thin).
- Wash the strawberries, remove the stems, and slice, reserving the juice in the bowl as you slice. Sprinkle with a bit of Stevia or Splenda, cover and set aside.
- Rinse the kiwis and dry them with a paper towel. Peel and slice them into a bowl, and set them aside.
- Wash the blueberries and place on paper towels to dry.
To Assemble
- Remove the pudding from the refrigerator and spoon a couple of Tbsp of chia mixture into the bottom of the containers.
- Spoon the strawberry juice evenly into the cups and stir to make the pudding pink. Place three or four slices of strawberries on top of the pudding.
- In a small dish, add about 1 cup of pudding and place half of the mandarin oranges in the bowl, along with the juice from the can. Smash the oranges into the pudding, which will turn the pudding a light orange color. Place even amounts of the pudding and mashed oranges into the containers, and top evenly with the remaining oranges.
- In a small bowl, combine 1 cup of the chia pudding and several slices of the kiwi and mash them. Mix in matcha if using. Spread the pudding evenly in the containers on top of the orange layer, then evenly distribute the remaining kiwi on top of a green pudding layer.
- Place half of the blueberries in the remaining pudding and mash them into the pudding, creating the purple color for the final layer of the pudding cup. Spread the purple pudding evenly in the containers and top with the remaining blueberries. Serve and enjoy!
WW Information
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Notes
Makes approximately 10 six to eight-ounce servings.
NOTE: We used 6 to 8 ounce containers for the pudding cups. If you want a brighter color, simply add more mashed fruit and fruit juice to the pudding. You can also add natural food coloring if you prefer really bright colors.
If you prefer, you can mix the pudding and the fruits to be mashed along with the fruit juice in a blender or food processor instead of mashing the pudding/fruit by hand.
Nutrition
Calories: 263 kcalCarbohydrates: 34 gProtein: 8 gFat: 12 gSaturated Fat: 1 gSodium: 138 mgPotassium: 379 mgFiber: 15 gSugar: 14 gVitamin A: 449 IUVitamin C: 62 mgCalcium: 368 mgIron: 3 mg
