Healthy Strawberry Cheesecake Chia Pudding Recipe for 2 Servings

Instructions:

1. Whisk the base. In a small mixing bowl, vigorously whisk together the 1 cup (245g) Greek yogurt, 0.5 cup (120ml) almond milk, 1 tsp vanilla paste, 1 tbsp lemon juice, 0.5 tsp lemon zest, and 2 tbsp maple syrup until completely smooth and slightly aerated.
2. Add the protein. Fold in the 30g vanilla protein powder until no dry streaks remain. Note: Folding gently prevents the yogurt from becoming too runny.
3. Rain in the seeds. Slowly rain the 0.25 cup (40g) white chia seeds into the mixture while stirring constantly. Let it sit for 5 minutes. This is your first precision checkpoint.
4. The second stir. After 5 minutes, stir the mixture aggressively once more until every seed is separated. Note: This prevents the seed brick effect at the bottom of the jar.
5. Prep the fruit. In a separate bowl, toss the 1 cup (150g) diced strawberries with 1 tsp chia seeds. Let them macerate for 5 minutes to release their natural juices.
6. Layer the jars. Divide half the cheesecake base into two jars, then add the strawberry ribbon, and top with the remaining base until the jars are evenly filled.
7. Seal and chill. Cover and refrigerate for at least 120 minutes. The pudding should be firm enough to hold a spoon upright.
8. Final touch. Just before serving, sprinkle the 2 crushed graham crackers on top to maintain their crispy crunch.