Chia Seed Pudding

Serves 4

1 cup unsweetened vanilla almond milk

1 cup plain low-fat (2%) Greek yogurt

2 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

⅛ tsp. kosher salt

¼ cup chia seeds

1 pint strawberries, hulled and diced

¼ cup sliced almonds toasted (see note)

In a medium bowl whisk almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt until blended. Whisk in the chai seeds. Let stand 30 minutes. Stir to distribute the seeds if they have settled. Spoon the pudding into bowls or stemmed pudding glasses. Cover and refrigerate 4 hours serving.

Serve with sliced strawberries, toasted almonds, and drizzle maple syrup.

Note: to toast almonds, arrange in a single layer on a baking sheet. Bake at 350 for 6-8 minutes.