A diagnosis of diabetes does not mean having to say goodbye to pudding anymore! Thanks to this delicious take on the standard recipe, this family-friendly dessert makes the perfect after school snack to curb those pre-dinner munchies. The combination of fiber and protein from the Flatout flatbread and yogurt will help to keep you feeling satisfied for hours. Swapping in the mashed banana in replacement of larger amounts of added sugar helps to reduce the overall carbohydrate content of the recipe. And the addition of cinnamon may provide a slight improvement in post-meal blood sugar levels. This easy to make recipe is sure to become a family favorite!
(Make the chips and this chia pudding the day before, so the seeds have time to absorb all the liquid, and you will love yourself in the morning when you pull it out for breakfast or that snack you’ve been craving.)
Chia seeds can be found in bulk reasonably online, or in box stores in your area. They’re that popular!
Yogurt Chia Pudding with Cinnamon and Sugar Flatbread Chips
- 4 Flatout Light Original flatbreads
- 1 teaspoon sunflower oil
- 1 tablespoon coconut sugar (or sugar)
- ½ teaspoon cinnamon
- 2 cups fat-free plain yogurt
- 1 tablespoon honey
- 1 extra-ripe banana, mashed
- 1 ½ tablespoons chia seeds
- 3 tablespoons toasted shaved coconut
1.Preheat oven to 375° F.
2.Brush flatbreads with sunflower oil. Sprinkle with sugar and cinnamon, and use kitchen scissors to cut into chip shapes. Place on a nonstick cookie sheet; bake 2-3 minutes, until crispy. Remove from oven, and set aside to cool.
3.To make the pudding, combine yogurt with honey, banana, and chia seeds in a medium bowl. Cover with plastic wrap, and refrigerate for 12 hours. 4.Spoon into six snack-sized portions, and top with toasted coconut. Serve with flatbread chips for dipping.