Pistachio-Chia Pudding
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Pistachio-Chia Pudding

Prep: 10 minutes • Serves: 4

1 medium banana, peeled and cut crosswise in half
1/4 cup plus 2 tablespoons roasted, unsalted shelled pistachios
1 cup unsweetened almond milk
1-1/2 tablespoons honey
1/4 teaspoon ground cinnamon
2 drops green food coloring or 4 drops natural green food coloring (see Chef Tip)
3 tablespoons chia seeds

1. Freeze banana 2 hours; soak 1/4 cup pistachios in warm water 15 minutes.

2. In blender, purée milk, honey, cinnamon, food coloring. banana and pistachios until smooth; transfer to small bowl. Stir in chia seeds; cover and refrigerate 2 hours.

3. Chop remaining 2 tablespoons pistachios; sprinkle over pudding before serving.

Approximate nutritional values per serving:
162 Calories, 8g Fat (1g Saturated), 0mg Cholesterol,
48mg Sodium, 20g Carbohydrates, 5g Fiber, 4g Protein

Chef Tip:
To make natural green food coloring: Place 1 cup fresh spinach and enough water to cover in a small saucepot; heat to a boil over high heat and reduce heat to low. Cover saucepot and simmer 5 minutes; drain spinach and process with 3 tablespoons water in a food processor until smooth, adding 1 tablespoon of water at a time if the mixture sticks together. Strain spinach mixture through a fine-mesh strainer; discard the solids and refrigerate food coloring in airtight container up to 3 days.