High Protein Chia Seed Pudding with Greek Yogurt and Fresh Berries: Overnight Prep

Instructions:

1. In a medium bowl or directly in your jars, whisk the 1/2 cup almond milk with the 1 scoop protein powder, 1 tbsp maple syrup, 1 tsp vanilla, and 1/8 tsp salt. Note: Doing this before adding the yogurt ensures the protein powder doesn't form 'dry pockets' inside the thick yogurt.
2. Fold in the 1 cup Greek yogurt until the mixture is smooth and uniform. Note: It should look like a thick, pourable pancake batter at this stage.
3. Rain in the 1/4 cup chia seeds. Stir for 60 seconds until every seed is coated and none are floating on top.
4. Let the mixture sit on the counter for 15 minutes. Note: This is the most important step for preventing a 'seed brick' at the bottom.
5. Give the pudding one more vigorous stir. Note: You will notice it has already started to thicken. This stir breaks up any early forming clumps.
6. Cover the jars tightly and place in the fridge for at least 4 hours until the texture is firm and bouncy.
7. Gently wash the 1 cup berries and pat them dry. Toss them with the 1 tsp lemon zest. Note: Drying them prevents the pudding from becoming watery on top.
8. Top the chilled pudding with the lemon zested berries just before serving or up to 24 hours in advance until the berries sit proudly on the thick surface.