This Summer Strawberry Lemonade Chia Pudding showcases elegant layers of sweet strawberry and tangy lemon flavors, with an added nutritional boost.
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Chia puddings are so fun to make. They are versatile and can take on any season easily. This summer, I have a special treat for you. Summer Strawberry Lemonade Chia Pudding!
It's so delicious. It's creamy. There are layers and It's mildly sweet.
Ingredients You'll Need
Chia Seeds
Chia seeds are the secret weapon! They soak up loads of liquid, swelling to create that thick, pudding-like texture we love. This transformation, along with a boost of fiber, makes chia pudding both delicious and nutritious.
Greek Yogurt
Obsessed doesn't even begin to describe my love for Cabot Greek Yogurt! Made with 10% milk fat for a luxuriously creamy texture and boasting a whopping 14 grams of protein. Remember, for that decadent, velvety mouthfeel, full-fat yogurt is always the way to go, no matter the brand.
Freeze-Dried Strawberries
We're using freeze-dried strawberries to make powder for a vibrant pink hue and an intense burst of strawberry flavor. This choice lets us control the liquid content, ensuring perfectly set chia pudding.
To make strawberry powder: add a (1.2-ounce) bag of freeze-dried strawberries (like the one from Trader Joe's) to your blender or food processor (a NutriBullet works great too!). Blend on high speed for 30 seconds, until the strawberries turn into a fine, dust-like powder.
Lemons
The juice adds a tart kick, replicating that classic lemonade tang, while the zest infuses a bright citrus aroma.
We'll also use beetroot powder (for color), turmeric powder( for color), and pure maple syrup for sweetness.
How to make Chia Seed Pudding
Add 3 tablespoons of chia seeds to 1 cup of water. Place aside on the countertop at room temperature for 1 hour, stirring occasionally. Or place it in a container and store it in the fridge overnight.
Add the gelled chia seeds to the yogurt and pure maple syrup. Stir to combine.
How to Make Strawberry Powder (Dust)
For an intense strawberry taste, we'll transform freeze-dried strawberries into a vibrant powder.
- Simply add 1.2 ounces (that's one bag) of these dried berries to your blender or food processor (a NutriBullet works great too!).
- Blend on high speed for 30 seconds, until the strawberries turn into a fine, dust-like powder.
How to Layer Chia Pudding
Divide the chia yogurt into 3 bowls.
- Bowl One: ½ teaspoon of beetroot powder and the freeze-dried strawberry powder.
- Bowl two: Keep plain.
- Bowl three: add ½ teaspoon turmeric powder, 1 teaspoon lemon zest, and the juice of two large lemons. This portion will be looser in texture.
Build the layers. Starting with strawberry, then a dollop of the plain, and finally, the lemonade. Repeat until you reach the top of your serving glass (or jar).
There are many toppings to choose from: Try sprouted oats, chia seeds, hemp seeds, and fresh diced strawberries.
Recipe Tips and Variations
- Sweetener Options: Maple syrup, agave nectar, or even a few drops of stevia can be used to sweeten your chia pudding. Adjust the amount based on your desired sweetness when building the foundation (that's step two!).
- Protein: Top with chopped almonds, walnuts, pecans, or even a sprinkle of peanut butter for added protein and texture.
- Mason Jar: Mason jars are perfect for portioning and storing chia pudding. They're also great for layering and look fantastic for presentation.
- Fruity Twists: Swap the strawberries for other fruits like blueberries, raspberries, mango, or peaches. You can even create a mixed-berry version!
More crave-worthy summer berry recipes.
- Blackberry Chicken Salad
- Blackberry Balsamic Vinaigrette
- Strawberry Coconut Pink Drink Refresher
- Raspberry Vinaigrette
- Matcha Chia Pudding (topped with raspberries!)
Summer Strawberry Lemonade Chia Pudding Recipe
Get a taste of summer with this Strawberry Lemonade Chia Pudding recipe. Creamy, sweet, and packed with chia seeds in every layer!
- Prep Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 Servings 1x
- Category: Breakfast, Healthy Snack, Main Course
- Cuisine: American
Ingredients
- 1 cup water
- 3 tablespoons chia seeds
- 2 pounds (907g) whole milk Greek yogurt ((that's one Cabot container!))
- 5 tablespoons pure maple syrup
- 1 1.2 oz bag freeze dried strawberries (( you can find it at Trader Joe's))
- ½ teaspoon beetroot powder
- ½ teaspoon turmeric
- 1 teaspoon lemon zest
- ¼ cup lemon juice (about 2 large lemons)
- oats and diced fresh strawberries for garnish (optional)
Instructions
- Add the chia seeds to the water and let it sit at room temperature for 1 hour, or until the chia thickens the water, stirring occasionally. ( I like to use a whisk for this step)
- While the chia seeds thicken, turn the freeze dried strawberries into powder by placing them in a processor or nutribullet and blend for 30 seconds or until
Make Strawberry Powder (Dust)
- Add the dried strawberries to your blender or food processor (a NutriBullet works great too!).
- Blend on high speed for 30 seconds, until the strawberries turn into a fine, dust-like powder. Place aside.
Divide and Flavor the Layers
- Divide the chia yogurt into 3 bowls.
- Bowl One (strawberry): Add beetroot powder and all the freeze-dried strawberry powder. Mix to combine.
- Bowl two: Keep plain.
- Bowl three (lemonade): Add turmeric powder, lemon zest, and the lemon juice. Mix well to combine. This portion will be looser in texture. (Give a taste. If you'd like the "lemonade" part to be sweeter, add more pure maple syrup to desired taste.)
Putting it All Together
- Starting with strawberry, then a dollop of the plain, and finally, the lemonade. Repeat until you reach the top of your serving glass (or jar).
- Garnish with sprouted oats, and fresh diced strawberries (optional).
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