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raspberry chia pudding
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5 from 1 vote

Raspberry Chia Pudding with Cottage Cheese

This raspberry chia pudding is sweet, creamy, and tangy. Low-carb, high-protein and totally gluten-free.
Prep Time5 minutes
Cook Time5 minutes
Setting Time2 hours
Total Time2 hours 10 minutes
Course: Breakfast
Cuisine: American
Keyword: raspberry chia pudding with cottage cheese
Servings: 2 small glasses or jars

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

Serving: 1 small glass or jar (8 oz) | Calories: 316kcal | Carbohydrates: 31g | Protein: 15g | Fat: 16g | Saturated Fat: 2.9g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 4.2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 342mg | Potassium: 418.3mg | Fiber: 13g | Sugar: 14g | Calcium: 319mg | Iron: 2.7mg