With winter fast approaching, it’s so important to get Vitamin C into your everyday diet. Vitamin C is super immune-boosting, helping ward off and fight those pesky winter flus.
There are plenty of whole foods rich in Vitamin C, including berries, bell peppers, kiwi, oranges, pineapple, cantaloupe, papaya, broccoli, tomatoes, kale, and peas. Although all of these foods are super tasty, berries definitely top my list for most easy to eat and use in a pinch.
In particular, blueberries contain approximately 15 mg of Vitamin C per cup, with the recommended daily intake of Vitamin C being approximately 70-100mg. I love the taste of blueberries but their immune boosting and antioxidant rich properties got me loving them even more.
Nutritious foods like blueberries inspire me to create tasty, simple, and wholesome recipes everyone will enjoy. And, being the pudding lover that I am, I felt it was time to switch gears and take my chia pudding making days to the next level.
Behold my layered blueberry lemon pudding – it’s like a creamy lemony chia pudding and blueberry jam had a baby. 😀
Why I love this Layered Blueberry Lemon Pudding recipe?
- It’s easy to make
- The combination of textures and flavours from the top and bottom layer are so on point
- It’s just sweet enough
- It has a subtle but fresh zesty aftertaste
- It’s perfect for snack, breakfast, or desert!
What makes this Layered Blueberry Lemon Pudding healthy?
- It uses clean and simple ingredients
- It’s naturally sweetened with coconut nectar
- Is low on the Glycemic Index (a great treat for anyone with diabetes)
- It’s allergen friendly; dairy, gluten, nut, soy, and egg free
- It’s rich in antioxidants, vitamins, minerals, fibre, and good fats, helping support overall health and strengthen that immune system!
- Low in purines, high in Vitamin C and dietary fibre (a great treat for anyone with arthritis or gout)
Steps to making this Layered Blueberry Lemon Pudding:
- STEP 1 – Make the bottom blueberry jam layer, add to glass jars
- STEP 2 – Make the top lemony-pudding layer, add on top of blueberry jam layer
- STEP 3 – Refrigerate for minimum 3-4 hours or overnight
- STEP 4 – Devour (top with fresh blueberries if desired)
A few tips when making this recipe…
- This recipe uses juice from one whole lemon (1 tbsp of juice for the blueberry jam layer, the remaining juice for the top layer).
- This recipe would also work great with raspberries too.
- If you’re using frozen berries, though completely and pat dry.
- This recipe is very high in fibre and is meant to be eaten as a small-medium serving. A large serving may not be suitable for someone with inflammatory bowel disease.
Layered Blueberry Lemon Pudding Recipe
Layered Blueberry Lemon Pudding
Equipment
- Measuring Cups
- Measuring Spoons
- High Speed Blender
- Small Glass Jars (100-150ml)
Ingredients
Bottom Layer – Blueberry “Jam”
- 1 ½ cup organic blueberries
- 1 tbsp fresh lemon juice
- 1 tsp coconut nectar
- 1 tbsp organic chia seeds
Top Layer – Lemon “Pudding”
- ¾ rolled oats gluten free
- 3 tbsp hemp hearts
- 1 cup unsweetened coconut milk or dairy free milk of choice
- 3 tbsp chia seeds
- 3 tbsp fresh lemon juice
- 1 tbsp coconut nectar or a bit more if you like it sweeter
- 2 tsp organic vanilla extract
Optional
- Lemon zest for extra lemony flavour
- Fresh berries for topping
Instructions
Prepare the bottom layer.
- Wash blueberries, add to blender with lemon juice and coconut nectar. Blend on low until just combined approx. 1 minute (it can be a little chunky, and it may take one or two scrape downs with a spatula to get it all blended).
- Add in chia seeds, blend on medium-low for 30 more seconds.
- Pour blueberry jam evenly in 4 small glass jars. Place in the fridge while you make the top layer.
- Rinse out the blender. If you don’t mind blueberry bits in your top layer you don’t have to wash as you’ll be using the blender again for the top layer.
Prepare the top layer.
- Add rolled oats, hemp hearts, and coconut milk to blender. Blend on high until smooth (1-2 minutes).
- Turn off blender, add in remaining ingredients (chia seeds, coconut nectar, lemon juice, vanilla). Blend on medium until combined (30 seconds).
- Taste test to see if the sour/sweet levels meet your preference. At this time you can choose to add a bit more coconut nectar, vanilla, or lemon zest.
- Remove jars from the fridge. Pour in top layer. Cover, place back in the fridge for 4 hours or overnight.
Notes
- This recipe uses juice from one whole lemon (1 tbsp of juice for the blueberry jam layer, the remaining juice for the top layer).
- This recipe would work great with raspberries too.
- If you’re using frozen berries, though completely and pat dry.
- This recipe is very high in fibre and is meant to be eaten as a small-medium serving. A large serving may not be suitable for someone with inflammatory bowel disease.
Helping you put Wellness 1st,
Fay