Pistachio-Chia Pudding
Chef Tip
To make natural green food coloring: Place 1 cup fresh spinach in small saucepot; add water to cover. Heat to boil over high heat; reduce heat to low, cover and simmer 5 minutes. Drain spinach and process with 3 tablespoons water in food processor until smooth (add 1 tablespoon water at a time if mixture clumps together); strain through fine-mesh strainer. Discard solids; refrigerate food coloring in airtight container up to 3 days.
Recipe - Dearborn Market
Pistachio-Chia Pudding
Prep Time5 Minutes
Servings4
0Calories162
Ingredients
1/4 cup + 2 Tbps unsalted shelled pistachios
3 Tbs chia seeds
1 medium banana, peeled, cut in half and frozen 2 hours
1 cup unsweetened almond milk
1 1/2 Tbs honey
1/4 tsp ground cinnamon
4 drops natural green food coloring (see Chef Tip)
Directions
1. Soak ¼ cup pistachios in warm water 15 minutes. In blender, purée frozen banana, milk, honey, cinnamon, food coloring and soaked pistachios until smooth; transfer to small bowl. Stir in chia seeds; cover and refrigerate 2 hours.
2. Chop remaining 2 tablespoons pistachios; sprinkle over pudding before serving.
Nutritional Information
- 8 g Fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 48 mg Sodium
- 20 g Carbohydrates
- 5 g Fiber
- 11 g Sugars
- 6 g Added sugars
- 4 g Protein
5 minutes
Prep Time
0 minutes
Cook Time
4
Servings
162
Calories
Shop Ingredients
Makes 4 servings
Wonderful No Salt Pistachios, 16 oz
$8.99$0.56/oz
Nature's Earthly Choice Chia, 12 oz
$4.99$0.42/oz
Yellow Banana, 1 ct, 4 oz
$0.15 avg/ea$0.59/lb
CALIFIA FARMS Unsweetened Almondmilk, 48 fl oz
$4.99$0.10/fl oz
DALMATIA Acacia Honey, 8.8 oz
$10.99$1.25/oz
McCormick Ground Cinnamon, 2.37 oz
$3.49$1.47/oz
Not Available
Nutritional Information
- 8 g Fat
- 1 g Saturated fat
- 0 mg Cholesterol
- 48 mg Sodium
- 20 g Carbohydrates
- 5 g Fiber
- 11 g Sugars
- 6 g Added sugars
- 4 g Protein
Directions
1. Soak ¼ cup pistachios in warm water 15 minutes. In blender, purée frozen banana, milk, honey, cinnamon, food coloring and soaked pistachios until smooth; transfer to small bowl. Stir in chia seeds; cover and refrigerate 2 hours.
2. Chop remaining 2 tablespoons pistachios; sprinkle over pudding before serving.