|2/3||cup raspberries fresh or frozen|
|1/4||cup white chocolate chips|
|4||tsp granulated stevia/erythritol blend (Pyure)|
|1/8||tsp xanthan gum|
|1||tbsp lemon juice|
|1/2||cup strawberries, sliced (fresh or frozen)|
|1/2||cup heavy whipping cream|
|1||cup unsweetened original almond milk|
|1||tsp vanilla extract|
|2||tbsp granulated stevia/erythritol blend (Pyure)|
|1/2||cup chia seeds|
|1||cup strawberries (fresh or frozen)|
|1||scoop of BN Pure Pro - WPI|
In a small saucepan, whisk together the stevia blend and the xanthan gum.
Slowly add the lemon juice and the water, whisking as you add.
Stir in the strawberries.
Bring the mixture to a simmer over medium-low heat. When the mixture comes to a simmer, remove it from heat. If you're using fresh strawberries, you may want to simmer a minute or so to allow the fruit to soften and release its colour.
Using about half of the strawberry mixture (and retaining the rest for later), drizzle down the sides of four one-cup serving dishes. I like to use half-pint canning jars for this, but dessert dishes and wine glasses work well too.
Set aside the remaining strawberry mixture.
For the chia pudding, place all ingredients for the chia pudding in a blender - cover and blend, starting at low speed and increasing until the ingredients are well-blended.
Divide the chia pudding among the four serving glasses, pouring it over the strawberry glaze.
Top with the remaining strawberry glaze.
Cover and refrigerate overnight.