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Sweet and tangy raspberries meet delicious creamy chia pudding. This recipe is gluten-free, low-carb, and high in protein.
When my digestion is slightly off, I’ll go for chia seeds. They’re packed with fibre and cane be made into a delicious pudding.
This is one of them. And when I tell you even the kiddos love this pudding, I’m not lying! They really do.
It only takes 10-15 minutes to prepare! And you’ll have meal prep for days and starting your day with a ton of fiber and protein will keep those glucose levels stable throughout the day.
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Pin ItNo need for cooking, just meal prep them and your whole family will thank you. Now that’s a fun way to show your loved ones with just a few minutes of work.
Ingredients and Substitutes
Chia seeds (1/4 cup) – This is the star ingredient; there is no substitution for this one.
Cottage cheese (1/2 cup) – You can use dairy-free yogurt or silken tofu for a plant-based option.
Milk (1/2 cup) – Use any milk you prefer. You can use almond, oat, cashew, or regular milk.
Maple syrup (1 tbsp) – Substitute with honey, agave syrup, or a sugar-free option.
Pure vanilla extract (1 tsp)
Salt (1 pinch)
RASPBERRY SAUCE
Raspberries, frozen or fresh (1 cup) – You can use other berries like blueberries, blackberries, or strawberries (or a combination of all of them).
Water (1 tbsp)
TOPPING
Almond flakes – Swap with crushed pistachios, walnuts, or even shredded coconut.
How to Make Raspberry Chia Seed Pudding
Step 1. Grab a bowl and add the chia seeds, cottage cheese, milk, maple syrup, vanilla extract, and salt.
Step 2. Stir everything. Cover the bowl and place it in the fridge for at least 2 hours (or better yet, if you can leave it overnight).
Step 3. Place a saucepan on medium-high heat. Add the raspberries and water.
Step 4. Cook the raspberries for about 5 minutes, mashing them. You can add more water if it gets too dry.
Remove the raspberries from the heat and let them cool down.
Step 5. Divide the chia pudding into two glasses.
Step 6. Pour the raspberry sauce on top and add the almond flakes.
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Pin ItHow I Modify This Recipe
- Vegan Option: Replace the cottage cheese with a plant-based yogurt or soft tofu. Make sure you use almond, soy, or oat milk.
- Keto-Friendly: Skip the maple syrup or use a keto-approved sweetener like stevia or erythritol.
- Boost the Protein: Add a scoop of your favorite protein powder before mixing or add some Greek yogurt.
- Add More Flavor: Try adding other toppings like cacao nibs, dark chocolate chips, or shredded coconut.
My Tips and Tricks
- Smooth Texture: Blend the cottage cheese before adding it to the chia pudding for a silky smooth pudding.
- Chill Properly: For a thick pudding, make sure you leave it in the fridge for at least 4 hours.
- Sweeten to Taste: Adjust the sweetness in the pudding and the raspberry sauce based on your preferences.
My Storage Tips
This is a great recipe to use when you are meal prepping. But, you need to know how to store it properly.
Place the chia pudding in airtight containers or Mason jars. Keep them in the fridge ready to eat for up to 4 days.
I recommend storing the raspberry sauce separately since this can last a bit longer (1 week). That allows you to keep on making more chia pudding for the week.
And, make sure you don’t add the almonds until you are ready to eat the chia pudding. Otherwise, they can become soggy.
Other Chia Puddings I’ve Made
Raspberry Chia Pudding with Cottage Cheese
8 Cals: 316 Protein: 15 Carbs: 31 Fat: 16
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
Raspberry sauce
- 1 cup raspberries frozen or fresh
- 1 tbsp water
Topping
- Almond flakes
Instructions
- Combine chia seeds, cottage cheese, milk, maple syrup, vanilla extra, and salt in a bowl. Cover the bowl and refrigerate for at least 2 hours or overnight,
- Add raspberries and water to a saucepan, heat it up on medium-high heat, and cook for about 5 minutes, mashing the raspberries. Add more water if needed. Remove from the heat and let it cool down.
- Separate the pudding into 2 glasses, pour over the raspberry sauce, and top up with almond flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
