Raspberry Chia Pudding with Cottage Cheese
Raspberry Chia Pudding with Cottage Cheese is a creamy, protein-rich breakfast or snack that combines sweet-tangy raspberry sauce with fiber-packed chia seeds. This wholesome, gluten-free recipe is perfect for meal prep and delivers balanced nutrition in every spoonful.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Chia Pudding Base:
- 1/4 cup chia seeds
- 1/2 cup cottage cheese
- 1/2 cup milk (dairy, almond, oat, soy, or cashew)
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- Raspberry Sauce:
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon water
- Topping:
- 2 tablespoons almond flakes
Instructions
- In a medium bowl, combine chia seeds, cottage cheese, milk, maple syrup, vanilla extract, and salt. Stir thoroughly until evenly mixed.
- Cover and refrigerate for at least 2 hours, or overnight for a thicker texture.
- Prepare the raspberry sauce by adding raspberries and water to a small saucepan over medium-high heat.
- Cook for about 5 minutes, gently mashing the raspberries as they soften. Add a splash of water if needed. Remove from heat and let cool completely.
- Stir the chilled pudding to ensure even consistency.
- Divide pudding into 2 small glasses or jars.
- Top with cooled raspberry sauce and sprinkle with almond flakes just before serving.
Notes
- Blend cottage cheese before mixing for a smoother texture.
- Store pudding and sauce separately for best consistency.
- Refrigerate for up to 4 days in airtight containers.
- Adjust sweetness by reducing or omitting maple syrup.
- Add extra milk if a thinner texture is preferred.
Nutrition
- Serving Size: 1 jar
- Calories: 316 kcal
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 15 mg
