Lemon-Raspberry Chia Pudding
½ cup chia seeds
¾-1 cup milk of choice
1 cup fresh or frozen raspberries
2 TBSP Lemon Raspberry Sugar Shaker
Zest of 1 lemon
In a large glass measuring cup, whisk together chia seeds and milk. Divide into two glasses and place in fridge to set, about 20-30 minutes.
Meanwhile, place raspberries into saucepan. Add Vine-Ripened Raspberry Balsamic Vinegar, Lemon-Raspberry Sugar Shaker, and lemon zest. Simmer over medium heat until raspberries have fallen apart and mixture is beginning to thicken. Remove from heat and allow to cool.
To serve, top chia pudding glasses with jam mixture and garnish with fresh raspberries. Enjoy!