Desserts can feel like a minefield when you’re managing Crohn’s. You crave something sweet, but worry it’ll upset your stomach. This blueberry chia pudding offers the perfect balance—a light, nourishing treat that’s as easy to enjoy as it is to make. With wholesome ingredients designed to be gentle, it’s a dessert you can feel good about.
Blueberry Chia Pudding
A creamy and nutritious chia pudding infused with blueberries, suitable for individuals with Crohn’s disease. A delightful and easy-to-make dessert.
Servings: 2 people
Calories: 200kcal
Equipment
- Blender
- Mixing bowl
- Whisk
- Airtight container
- Refrigerator
Ingredients
- 200 g fresh or frozen blueberries
- 400 ml unsweetened almond milk or any low FODMAP milk of your choice
- 4 tbsp chia seeds
- 1 tbsp maple syrup optional
- 1/2 tsp vanilla extract
Instructions
- In a blender, blend the blueberries until smooth.
- In a mixing bowl, whisk together the blueberry puree, almond milk, chia seeds, maple syrup (if using), and vanilla extract. Mix well to combine.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping of chia seeds.
- Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
- Refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency.
- Before serving, give the chia pudding a good stir to evenly distribute the blueberries.
- Serve chilled and enjoy!
Notes
Top the chia pudding with fresh blueberries or other low FODMAP fruits for added flavour and texture.
Chia seeds are a good source of fibre and omega-3 fatty acids, which can be beneficial for individuals with Crohn’s disease.
Chia seeds are a good source of fibre and omega-3 fatty acids, which can be beneficial for individuals with Crohn’s disease.
