Yogurt Chia Seed Pudding *****

 

• 1 cup plain yogurt
• ½ cup milk
• 1/4 cup chia seeds
• 1/2 tsp vanilla
• 1/4 tsp 100% Monk Fruit Drops
• Pinch Real Salt
• Frozen Wild Blueberries

To a wide-mouth quart mason jar, add yogurt, milk, vanilla, monk fruit and salt.  Stir in chia seeds until well mixed.  Refrigerate.  Five or ten minutes later, stir again.

Refrigerate for several hours or overnight.  

Thaw the blueberries and serve with the pudding.

Or, make a jam out of 1 1/2 cups blueberries mixed with 2 Tbsp water and cooked down in a small saucepan.