Name: Raspberry Chia Pudding
Prep time: 5 min
Cook time: 5 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1/4 cup chia seeds; 1/2 cup cottage cheese; 1/2 cup milk; 1 tbsp maple syrup; 1 tsp pure vanilla extract; 1 pinch salt; 1 cup raspberries (frozen or fresh); 1 tbsp water; Almond flakes (for topping)

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This Raspberry Chia Pudding with Cottage Cheese is a sweet, creamy, and tangy treat that’s perfect for breakfast, snack time, or dessert. It’s naturally gluten-free, low in carbs, high in protein, and packed with fiber. The cottage cheese adds a rich, velvety texture while balancing the sweetness of the maple syrup and raspberries.

Raspberry Chia Pudding

Why You’ll Love This Recipe

High-protein and filling – thanks to cottage cheese and chia seeds
Naturally gluten-free – no grains required
Great for meal prep – make ahead and store in jars
Refined sugar-free – sweetened with just a touch of maple syrup
Creamy and satisfying – pudding-like consistency with a hint of tang
Balanced macros – a smart option for low-carb or high-protein diets
Customizable toppings – add nuts, seeds, or granola
Simple ingredients – made with everyday kitchen staples
Easy to make – no cooking skills required
Kid-friendly and adult-approved – a treat everyone can enjoy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup chia seeds
½ cup cottage cheese
½ cup milk
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1 pinch salt

Raspberry Sauce
1 cup raspberries (frozen or fresh)
1 tablespoon water

Topping
Almond flakes

Directions

In a bowl, combine chia seeds, cottage cheese, milk, maple syrup, vanilla extract, and a pinch of salt. Stir well until fully mixed.
Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
Meanwhile, prepare the raspberry sauce:
- Add raspberries and 1 tablespoon of water to a small saucepan.
- Cook over medium-high heat for about 5 minutes, mashing the raspberries as they cook.
- Add more water if needed for a saucier consistency.
- Remove from heat and let the sauce cool.
Once the pudding has set, divide it into 2 small glasses or jars.
Pour the raspberry sauce over the chia mixture.
Top with almond flakes for added texture and flavor.
Serve immediately or refrigerate until ready to enjoy.

Servings and timing

Servings: 2 small glasses or jars (8 oz each)
Prep time: 5 minutes
Cook time: 5 minutes
Setting time: 2 hours
Total time: 2 hours 10 minutes

Variations

Dairy-free version: Use a plant-based cottage cheese and non-dairy milk.
Berry swap: Substitute strawberries, blueberries, or mixed berries.
Sweeter version: Add an extra teaspoon of maple syrup if desired.
Crunchy topping: Use granola or chopped nuts instead of almond flakes.
Chocolate twist: Add cocoa powder to the chia mix for a chocolate base.
Tropical style: Replace berries with mango or pineapple puree.
Spice it up: Add a pinch of cinnamon or nutmeg to the pudding.
Nut butter swirl: Add a spoonful of almond or peanut butter before layering.
Layered parfait: Alternate layers of pudding, sauce, and yogurt.
Smooth blend: Blend the chia mix for a completely smooth pudding.

Storage/Reheating

To store: Keep the pudding in airtight jars or containers in the refrigerator for up to 4 days.
To freeze: Not recommended, as chia pudding can change texture after freezing.
To serve: Enjoy straight from the fridge or let sit at room temperature for 10 minutes.

FAQs

Can I make this pudding ahead of time?

Yes, it’s perfect for meal prep. Make it the night before and store in jars for easy grab-and-go snacks or breakfasts.

Is this recipe suitable for a low-carb diet?

Yes, with only 31g of carbs and 13g fiber, it’s a great choice for moderate low-carb diets.

Can I use Greek yogurt instead of cottage cheese?

Yes, Greek yogurt will work and create a similar creamy texture with a slightly different taste.

How long does the chia pudding need to set?

At least 2 hours, but overnight is ideal for the best consistency.

Can I use frozen raspberries?

Yes, frozen raspberries work just as well. No need to thaw before cooking the sauce.

Do I have to cook the raspberry sauce?

Cooking helps break down the berries and intensifies the flavor, but you can also mash them raw for a fresher taste.

Can I blend the pudding for a smoother texture?

Absolutely. Use a blender to puree the mixture if you prefer it without chia seed texture.

What type of milk works best?

Any milk works—dairy, almond, oat, soy, or coconut. Use what suits your dietary needs.

How do I make this recipe vegan?

Use plant-based cottage cheese and non-dairy milk, and ensure the sweetener is vegan-friendly.

Can I double the recipe?

Yes, simply scale up the ingredients to make more servings. Store in multiple jars for convenience.

Conclusion

Raspberry Chia Pudding with Cottage Cheese is a quick and wholesome recipe that brings together creamy, fruity, and nutty flavors in every spoonful. Whether you’re prepping breakfast, a midday snack, or a light dessert, this protein-packed pudding is a deliciously smart choice that’s both satisfying and simple to make.

Molly