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–+ servings
Raspberry Chia Pudding with Cottage Cheese

Delicious Raspberry Chia Pudding with Cottage Cheese Recipe

Quick and nutritious Raspberry Chia Pudding with Cottage Cheese, perfect for breakfast or meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Gluten-Free
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chia Pudding
  • 1/4 cup Chia Seeds No substitution; essential for pudding texture
  • 1 cup Cottage Cheese Substitute with dairy-free yogurt or silken tofu for a plant-based option
  • 1 cup Milk Use any preferred type of milk
  • 2 tablespoons Maple Syrup Can be replaced with honey, agave syrup, or a sugar-free syrup
  • 1 teaspoon Pure Vanilla Extract No direct substitutes; omit for a less flavored pudding
  • 1 pinch Salt Use a pinch for effective measurement
For the Raspberry Sauce
  • 1 cup Raspberries (fresh or frozen) Can substitute with other berries like blueberries, blackberries, or strawberries
  • 1/4 cup Water No substitution; helps cook the raspberries into a sauce
For the Topping
  • 1 cup Almond Flakes Can swap with crushed pistachios, walnuts, or shredded coconut

Equipment

  • Medium bowl
  • Saucepan
  • Whisk
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. In a medium-sized bowl, mix together chia seeds, cottage cheese, milk, maple syrup, vanilla extract, and a pinch of salt until fully blended.
  2. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 2 hours.
  3. In a saucepan, over medium-high heat, add raspberries and water, cooking for about 5 minutes while mashing the raspberries.
  4. Remove the saucepan from the heat and let the raspberry sauce cool completely at room temperature.
  5. Divide the chilled chia pudding into two serving glasses or bowls.
  6. Top each glass with a spoonful of raspberry sauce and sprinkle almond flakes over the top before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 28gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 250mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

For optimal flavor, refrigerate the pudding overnight. Store the pudding in airtight containers for up to 4 days, with the raspberry sauce kept separate.

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