Peanut Butter Chocolate Cottage Cheese Pudding

Prep Time: 5 minutes
Chill Time (Optional): 30 minutes
Total Time: 5–35 minutes (depending on chilling)
Yield: About 1.5 cups (1–2 servings)

Nutrition Facts (Per Serving, assuming 1 serving)

Calories: ~220–250
Protein: ~25–30g
Fat: ~5–7g
Carbs: ~6–8g (net carbs lower if using erythritol/stevia)
Fiber: ~2g
Sugar: ~2–4g (naturally from dairy)
Note: Nutrition may vary depending on brand of cottage cheese, protein powder, and sweetener used.

How To Make Cottage Cheese Pudding

Ingredients:

• 2 cup cottage cheese (full-fat or low-fat)
• 2 scoops peanut butter flavored protein powder (or flavor of choice)
• 3 tbsp unsweetened cocoa powder
• 1 ½ tbsp powdered erythritol or stevia (to taste)
• 1 tsp vanilla extract
• 2–4 tbsp unsweetened almond milk (to thin, as needed)
• Optional: pinch of salt

Step-by-Step Guide

1. Add all ingredients to a blender or food processor.

2. Blend until completely smooth and creamy—scrape down sides as needed.

3. Taste and adjust sweetness or consistency with more milk.

4. Chill for 30 minutes (optional, for a firmer texture).

FAQ

Q: Can I use Greek yogurt instead of cottage cheese?

A: Yes, but the flavor and texture will be more tart and less creamy.

Cottage cheese gives a cheesecake-like richness.

Q: Can I make this dairy-free?

A: Yes, use a dairy-free cottage cheese or silken tofu as a base and vegan protein powder.

Q: Do I need a blender?

A: Yes, to get it truly smooth.

Cottage cheese is lumpy otherwise and won’t have the pudding texture unless blended.

Q: How long does it last in the fridge?

A: Up to 3 days, stored in an airtight container.

Q: Can I freeze it?

A: It’s not ideal.

The texture may become grainy after thawing.

Q: What toppings go well with it?

A: Try berries, cacao nibs, nut butter drizzle, or whipped cream.