Yield: 1 1/2 cups, 2 servings

Chia seeds thicken this fruity pudding to a pleasing tapioca-like texture.

Ingredients

• 1 1/2 cups fresh or thawed and drained frozen blueberries
• 1/2 orange, peeled, sectioned, and seeded
• 4 pitted medjool dates, soaked in water for 10 minutes and drained
• 2 tablespoons chia seeds, unsoaked

Equipment

• measuring cups
• small colander or fine-mesh strainer
• cutting board
• serrated knife, 5-inch
• small bowl
• measuring spoons
• blender
• rubber spatula

Put the blueberries, orange sections, and dates in a blender and process on medium speed until smooth. Add the chia seeds and process on high speed until well incorporated. Cover and refrigerate for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Chia-Blueberry Breakfast Pudding will keep for 24 hours.

Per serving: calories: 185, protein: 4 g, fat: 3 g, carbohydrate: 33 g, fiber: 5 g, sodium: 2 mg