Low Carb (Sugar Free) Blueberry Chia Seed Pudding (& Other Flavors With Dairy Free Option)

This is a delicious & nutritious
breakfast, dessert or snack. 

Ingredients:
1 cup almond milk
1 cup heavy cream (If following a dairy free diet, substitute almond, coconut or another dairy free milk)
1/2 cup organic chia seeds
3/4 cup fresh or frozen blueberries
1/2 teaspoon vanilla extract
1/4 cup classic monkfruit sweetener (or sweetener of your choice)

Method:
Place all of the ingredients in blender container and blend on high for 1 to 2 minutes, until the mixture is thoroughly blended and smooth. pour the mixture into a glass jar or bowl. Refrigerate 3 hours, or overnight, to allow the mixture to gel. Shake or stir, a couple of times, during the first hour, to help it gel evenly. Makes approximately 4 servings.

Nutritional Info:  One 3/4 cup serving contains approximately 342 calories, 28.6 grams fat, 4.28 grams net carbs & 1 gram of protein (If the blueberries are omitted the net carbs equal only 1.5 grams.)

Notes:
This "pudding" reminds me of tapioca pudding. 
To make chocolate pudding, omit the blueberries and add 1/4 cup unsweetened cocoa powder.
To make vanilla pudding, omit the blueberries.
To make coconut pudding, omit the blueberries and add 1/2 cup unsweetened flaked coconut. (Coconut milk and also be substituted for the almond milk.)
To make strawberry pudding, substitute the blueberries with strawberries.
To make maple pudding, substitute maple extract for the vanilla extract and use golden monkfruit (brown sugar substitute) sweetener, instead of the white classic sweetener.