Daybreak Chia Pudding with Lemon-Blueberry Sauce

2 cups almond milk (or regular milk)
2 tsp spenda or 1 tsp agave nectar
6 tablespoons chia seeds
3 cup fresh blueberries (frozen can be used in a pinch)
One lemon zested
Lemon juice from above lemon
2 tbsp raw cane sugar or agave syrup
1 tsp corn starch
1 tbsp water

In a blender, mix the milk, and sweetener of your choice. Place this in a medium bowl. Add your chia seeds. Let this sit for five minutes and mix. Make sure your seeds aren't clumped and let sit another five minutes until it becomes a pudding texture. Put this mix into the fridge to chill. To make the sauce, heat the blueberries, lemon zest/juice, sugar until the berries have nearly all been liquefied. In a small bowl make a slurry of the corn starch and water then add it to the blue berry sauce. It can be served warm or cooled along with the chia pudding in the fridge to be served later. These can easily both be stored in your cooler and served as breakfast at camp for up to four days. 

Serves 6