Ingredients
Chia Pudding Base
- 1/4 cup Chia seeds
- 3/4 cup Milk of choice Almond, Oat, Coconut, or Dairy
- 1 scoop Cinnamon protein powder Whey/Casein blend recommended
Cheesecake Yogurt Swirl
- 2-3 tablespoons Greek yogurt
- 1 teaspoon Sugar-free cheesecake Jell-O pudding mix
- 1/8 teaspoon Ground cinnamon
Method
- In a clean mason jar or small bowl, add the chia seeds, your chosen milk, the cinnamon protein powder, and the optional vanilla extract. Whisk vigorously until the protein powder is completely dissolved and no dry clumps remain.
- Let the mixture sit on your counter for 3–5 minutes. After this short rest, give it one more thorough stir to ensure the chia seeds are evenly distributed.
- Seal the jar or cover the bowl tightly. Place it in the refrigerator for at least 6 hours, or overnight.
- In a separate small bowl, combine the Greek yogurt, the sugar-free cheesecake pudding mix, and the ground cinnamon. Stir until the mixture is smooth and fully thickened.
- Remove the chilled pudding base from the fridge. Spoon the prepared yogurt mixture on top and gently marble it into the pudding layer.
Nutrition
Notes
Tip: Ensure you use a Whey/Casein protein blend for the best texture. 100% Whey can lead to a rubbery consistency when cold-soaked.