I originally created this Raspberry Chia Pudding for a magazine several years ago, and somehow it never made its way onto the blog. I recently came across the old recipe and immediately thought, wait… why did I ever stop making this?
So I gave it a little Talk Macros to Me refresh.
The original recipe was already simple and delicious, but this version is even better: creamy FAGE 2% Greek yogurt, chia seeds, raspberries, unsweetened vanilla almond milk, zero-calorie sweetener, and one very important little addition — a pinch of salt.
That pinch of salt ended up being the thing that pulled the whole recipe together. It softens the tartness of the yogurt and raspberries and makes everything taste sweeter and more balanced without needing extra sweetener.
And while the shaved chocolate you see in the photos is totally optional, it’s a fun little addition if you have a sweet tooth. The pudding is naturally sweet, bright, and delicious on its own too.
Raspberry Chia Pudding
Makes 1 serving
Ingredients
- 170g FAGE Total 2% Greek yogurt
- ¼ cup Blue Diamond Unsweetened Vanilla Almondmilk
- 1 tablespoon + 1 teaspoon chia seeds
- ⅔ cup raspberries, divided
- Zero-calorie sweetener, to taste
- Tiny pinch of salt
- Optional: 1 teaspoon shaved chocolate
Instructions
- In a small bowl or jar, stir together the Greek yogurt, almond milk, chia seeds, sweetener, and salt until well combined.
- Refrigerate for at least 4 hours, preferably overnight.
- Mash about half of the raspberries with a fork and stir them into the pudding.
- Top with the remaining raspberries.
- Add shaved chocolate if desired.
- If you prefer a thinner consistency, stir in an extra splash of almond milk just before eating.
Estimated Macros
Without optional chocolate:
Approx. 264 calories | 22g protein | 23g carbs | 11g fat | 12g fiber
The optional teaspoon of shaved chocolate will add a small amount of calories and fat depending on the type of chocolate used, so I’d keep it out of the listed macros and note it as optional.
Why the Salt Matters
This was the surprise.
I initially thought vanilla would be the finishing touch, but after testing it, the recipe really didn’t need it. What it did need was the tiniest pinch of salt.
Salt doesn’t make the pudding taste salty. It simply balances the tartness of the raspberries and Greek yogurt and brings out their natural sweetness.
It’s such a small detail, but it made the biggest difference.
Chocolate or No Chocolate?
The original version I photographed included shaved chocolate, and I still love it as an optional topping.
If you’re craving something a little more dessert-like, a teaspoon of shaved chocolate gives you just enough chocolate in each bite without overpowering the raspberries.
But this pudding absolutely doesn’t need it.
The raspberries, vanilla almond milk, and sweetener already make it naturally sweet and flavorful, so it’s just as good served plain.
High Protein + High Fiber
One serving gives you roughly 22 grams of protein and 12 grams of fiber, which is a pretty impressive combination for such a simple breakfast.
The Greek yogurt brings the protein, while chia seeds and raspberries add plenty of fiber.
It’s creamy, tart, naturally sweet, easy to prep ahead, and satisfying enough to feel like a real breakfast.
This one officially earned its way out of the magazine archives and into my regular breakfast rotation.
