This is a quick treat if you have blueberries on hand. I always keep a big bag of them in my freezer (along with a bag of strawberries) so I can whip up quick 1-2 serving desserts like this. Although I used frozen berries in my pudding shown above, you could certainly use fresh blueberries instead. This recipe is not suitable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Phase 2. This is not suitable for Paleo-Primal followers as written, but you could certainly make it so with a couple little tweaks.
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1 c. fresh or frozen (unsweetened) blueberries
½ c. coconut milk
¼ c. DaVinci blueberry sugar-free syrup (or vanilla)
2 T. ground chia seeds
OPTIONAL TOPPING: ¼ c. heavy cream, whipped and sweetened to taste
DIRECTIONS: Place all pudding ingredients in a food processor and pulse until the berries are smooth. Dip into two serving dishes.
For the optional topping, whip the heavy cream. I used a Cuisinart stick blender and the narrow plastic measuring cup that came with it as it’s almost impossible to whip such a small amount of cream in a larger bowl with a hand or stand mixer. Place a dollop of whipped cream on both portions and chill until ready to serve.
NUTRITIONAL INFO: Makes 2 servings, each contains (does not include optional topping)
15 g fat
14.8 g carbs, 4.9 g fiber, 9.9 g NET CARBS
20 mg sodium