Thursday, November 13, 2014

Very Vanilla Bean Raspberry Chia Pudding

I’ve never had a strong preference for chocolate. I know, it’s shocking. Whenever this comes up in conversation, I’m usually asked, “Why?!?” It’s not that I don’t like chocolate. I do. Especially really good dark chocolate that has the ability to satisfy my sweet tooth in one simple bite.

Very Vanilla Bean Raspberry Chia Pudding

It’s just that if I were given the choice between a vanilla cupcake and chocolate one, I would always choose the vanilla. I inherited this taste preference from my dad.

I once saw a segment on the local news that mentioned one’s craving for chocolate can be inherited.  While I haven’t yet found a study that discusses chocolate cravings in particular, I have read studies that address sweet cravings. This 2007 study from the American Journal of Clinical Nutrition, for example, found that up to half of a person’s tendency to crave sweets can stem from genetic factors. Additional research has been done by teams at Harvard Medical School in Boston and Mount Sinai School of Medicine in New York.

So, while this doesn’t necessarily address my chocolate vs. vanilla conundrum, I do like the connection that my dad and I share over vanilla.

Since Dad's birthday is in a couple of days, I made this Very Vanilla Bean Raspberry Chia Pudding to celebrate.

Very Vanilla Bean Raspberry Chia Pudding

Breakfast or dessert? We’ll let you decide. This pudding is healthy enough for breakfast and special enough for dessert!

1 cup frozen raspberries
¾ cup almond milk
1 heaping spoonful of plain, reduced-fat Greek yogurt
1 tablespoon honey
3 tablespoons chia seeds

1.     Place raspberries, almond milk, Greek yogurt, honey, and vanilla bean in a blender. Blend until smooth.
2.     Add the chia seeds to the mixture and shake or stir until well mixed.
3.     Place in the fridge for at least 2 hours.

Enjoy, preferably with those you love.

Disclaimer: We were not compensated for this post. All opinions are our own. Frieda's sent me samples of their vanilla bean, and we are the consulting dietitians for the National ProcessedRed Raspberry Council, but we're sharing this recipe simply because we love it! 


  1. I am a chocolate lover though and though, but I love vanilla too! I couldn't live without either, haha!

  2. Gorgeous photos! And I'm happy to eat your share of any chocolate you're ever given! I can't wait to give this recipe a try--I think my little girl (who loves all things pink!) will also be a fan. Have you ever tried it with coconut milk?

    1. Thanks so much Holley! I have tried coconut milk before and really love it. I usually use the unsweetened vanilla variety. Can't wait to hear if your daughter gives the recipe (& its color) the seal of approval! :)

  3. Have all the ingredients-making right now!!! My son prefers vanilla, and my daughter prefers chocolate. Me? I'll take 'em both, but my all-time favorites are English Toffee/Butterscotch/Caramely kind of flavors :-)

    1. Oooo! I knew we were destined to be friends! Caramely flavors are so good, too! :)

  4. Vanilla and Joy, my two favorite flavors! You are an extra special daughter and woman McKenzie!! Love, Dad