Satisfying enough for a light breakfast, yet rich enough for dessert. I prefer to serve this pudding in the morning with fresh berries and after dinner with a dollop of fresh whipped cream. Then again, the choice is yours — mix it up. Flexibility for the fruit as well, raspberries can be substituted with blackberries or sliced strawberries for the same carb footprint. The key is picking seasonal berries at their peak, since the added sweetener is minimal.
Before you begin, please note you will need a food processor for this recipe.
Blend all ingredients in processor until well combined.
Measure ¼ cup of mixture into 4 containers.
Cover with plastic wrap and refrigerate overnight to thicken.
Serve cold.
Naturally low-carb & gluten-free
