So simple to make, this super food packed pudding has become a staple, lately. I love having these ready for my diabetic daughter to grab. And the other kids are always begging for one, too! So, they don’t last long!

As made, these are a Trim Healthy Mama fuel type ’S’.

They can be made with or without the egg yolks. I have generally made them without, until this last batch! Because I wanted the whites for a bread recipe, I had yolks, left! The kids proclaimed this even better than before.

For myself, I sometimes go a bit more plain, and just sweeten with a bit of stevia, leaving out the butter extract and monk fruit sweetener.

Be looking for other variations, soon!

Vanilla Chia Pudding

Blend the following. I use my Pampered Chef Blender on the alternate milk setting. I do not strain it.

• 6 cups water
• 2/3 cup blanched almonds (or other nuts)
• 1/2 teaspoon gluccomannan
• 1 teaspoon MCT

Pour contents of blender into mixing bowl. Stir in the following:

• 1 cup white chia seeds (yes, you could use black chia seeds… just not as pretty ☺️ )
• 1 cup collagen peptides
• 1/2 cup monk fruit sweetener blend
• 1 Tablespoon vanilla
• 1 Tablespoon MCT oil
• 1/2 teaspoon butter flavor
• 3/8 teaspoon real salt
• 8 egg yolks

Stir after adding each ingredient, with wire whisk. Leave setting on counter while cleaning up or starting next project, and give a quick whisk every few minutes. When mostly thickened, transfer to container/s and store in refrigerator. I like to use 1 cup canning jars. (Aren’t they great for everything?)