Matcha Chia Pudding

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  Greek Yogurt (2%)(180g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2% Milk(60g)
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  Maple syrup(15g)
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  Chia Seeds(30g)
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  Matcha Powder, Green Tea(5g)
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  Vanilla extract(1g)
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Whisk together the 2% Greek yogurt, reduced fat milk, maple syrup, chia seeds, matcha powder, and vanilla extract in a bowl until the matcha is fully dissolved and no lumps remain.
2. 2Divide the matcha mixture evenly into airtight containers or mason jars while at room temperature.
3. 3Cover and refrigerate for at least 4 hours, or overnight, until the chia seeds have absorbed the liquid and the pudding reaches a thick, spoonable consistency.
4. 4If layering for batch prep, spoon a thick layer of the matcha pudding into each jar, followed by a thin layer of nonfat Greek yogurt, then another thin layer of pudding, finishing with a final thin layer of nonfat Greek yogurt.
5. 5Seal the containers and refrigerate for up to 4 days.
6. 6Just before serving, stir gently to combine layers if desired, then dust the top with a light dusting of matcha powder.