Description
This raspberry chia pudding is sweet, creamy, and tangy with a perfect balance of textures. Low-carb, high-protein, gluten-free, and ideal for breakfast or a healthy dessert.
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)
Instructions
- In a bowl, combine chia seeds, cottage cheese, milk, maple syrup, vanilla extract, and salt. Mix well.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to set and absorb the liquid.
- To make the raspberry sauce, add raspberries and water to a saucepan. Heat over medium-high and cook for about 5 minutes, mashing the raspberries as they soften. Add more water if needed. Remove from heat and let cool.
- Divide the chia pudding evenly into 2 small glasses or jars.
- Spoon the cooled raspberry sauce over each pudding serving.
- Top with almond flakes and serve chilled.
Notes
- For a smoother texture, blend the cottage cheese before mixing it in.
- Use any milk of choice – dairy or non-dairy options like almond or oat milk work well.
- You can use honey or agave syrup as a maple syrup substitute.
- Refrigerating overnight yields the best texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 small glass or jar (8 oz)
- Calories: 316
- Sugar: 14g
- Sodium: 342mg
- Fat: 16g
- Saturated Fat: 2.9g
- Unsaturated Fat: 11.3g
- Trans Fat: 0.1g
- Carbohydrates: 31g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 14mg
