*Chia Seed Pudding with Berries 奇亞籽漿果布丁*
Ingredients (2 servings):
1 cup unsweetened almond milk
3 tbsp chia seeds
1 tsp monk fruit syrup
1/2 tsp vanilla extract
1/6 cup strawberries, sliced
1/6 cup blueberries
1/6 cup raspberries
2–3 fresh mint leaves (for garnish)
Directions:
1. In a jar or bowl, whisk together almond milk, chia seeds, monk fruit syrup (if using), and vanilla extract. Cover and refrigerate for at least 2–4 hours, or overnight, until thick and creamy.
2. Spoon the chilled chia pudding into serving bowls.
3. On top of the pudding, neatly arrange the sliced strawberries, blueberries, and raspberries. Tuck in the mint leaves for garnish.
4. Serve immediately as a refreshing, kidney-friendly breakfast, snack, or dessert.
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材料 (2份):
1 杯無糖杏仁奶
3 湯匙奇亞籽
1 茶匙羅漢果糖漿
1/2 茶匙香草精
1/6 杯草莓（切片）
1/6 杯藍莓
1/6 杯覆盆子
2-3 片新鮮薄荷葉（裝飾用）
做法：
1. 在一個罐子或碗中, 將杏仁奶, 奇亞籽, 羅漢果糖漿 (如有使用) 和香草精攪拌均勻。蓋上蓋子, 冷藏至少 2-4 小時，或過夜, 直到濃稠滑順。
2. 將冷藏的奇亞籽布丁舀入碗中。
3. 在布丁上整齊地擺放草莓片, 藍莓片和覆盆子片。用薄荷葉裝飾。
4. 立即享用, 作為清爽, 有益腎臟健康的早餐, 點心或甜點。