1 cup vanilla-flavored unsweetened almond milk
1 cup plain low-fat (2 per cent) Greek Yogurt
2 tablespoons pure maple syrup, plus 4 teaspoons for serving
1 teaspoon pure vanilla extract
¼ cup chia seeds
1 pint strawberries, hulled and chopped
¼ cup sliced almonds, toasted
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and 1/8 tsp. sea salt just until blended. Whisk in the chia seeds, let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.
Adapted from a recipe by Giada De Laurentis for Food Network Magazine.