COTTAGE CHEESE CHOCOLATE PUDDING

COTTAGE CHEESE CHOCOLATE PUDDING

This is an easy blender high-protein chocolate pudding ready to eat in minutes, or refrigerate overnight for breakfast the next morning and a firmer consistency in the pudding. Sometimes it is difficult to get our protein allowance for the day. If you have a toddler or child who has that problem, make this pudding and perhaps add half a banana as well to the blender and blend it into the chocolate pudding for added nutrition. This could work for moderate low-carbers as well; however, anyone with blood sugar issues should stick with the original recipe, which is perfectly tasty and my preference.

I grate my unsweetened Baker's chocolate using my food processor grater assembly as it is quick and easy. Using this option makes the chocolate pudding much deeper in chocolate flavor. You can also achieve this by using an extra tablespoon of cocoa powder.

This is great for breakfast, but anytime really and can even stand in for an informal dessert.

To amp up the protein even more, you could add a tablespoon or two of chocolate whey protein powder. I have not tried this, but I think it would not hurt and could contribute to a thicker consistency.

You can make a double batch of this recipe and let the one batch sit for a number of days in the fridge. It becomes thicker over time.

Do use a full fat cottage cheese for this recipe. The curd size doesn't matter as it will be blended smooth in any case. You will love the creaminess of this pudding. The taste is very similar to a conventional chocolate pudding as one cannot detect the cottage cheese. The sweetness level of this pudding is perfect in my opinion, but you can play with that aspect of this recipe. You could use low-carb maple syrup instead of the honey substitute.

This is a healthy high-protein snack. I found myself snacking on it instead of eating the whole thing in one sitting. If desired, top with shredded coconut or a few chocolate chips. You can change up the flavor by adding some peanut butter. Remember to chill the pudding thoroughly as I think it is best enjoyed that way. It becomes thicker the longer the time spent in the refrigerator. This is a great little dessert to satisfy that sweet tooth with an easy quick recipe. It is naturally gluten-free as well. You could add a titch of cinnamon to the cottage cheese pudding recipe, if desired. For a dark chocolate, use the grated chocolate idea or increase the cocoa powder. You could top the pudding with chopped nuts. This chocolate cottage cheese pudding lends itself to variations. This healthy dessert reminds me more of a chocolate pudding than a chocolate mousse.

If you like you could add a little chocolate protein powder. The creamy texture is made creamier by adding the small amount of cream suggested in the recipe.

INGREDIENTS:

1 cup cottage cheese (250 mL)

Liquid sweetener to equal ¹/₄cup sugar (60 mL)

2 tbsp cocoa powder (30 mL)

1 tbsp honey substitute (15 mL)

1 tsp heavy cream, optional (5 mL)

¹/₂tsp vanilla extract (2 mL)

Grated unsweetened Baker’s chocolate

(optional)

INSTRUCTIONS:

In blender, combine cottage cheese, liquid sweetener, cocoa powder, honey substitute, heavy cream (if using – for a smoother but slightly less firm result) and vanilla extract. Blend well until completely smooth. Place in pretty wine glass or glass pudding dish and top with up to 2 tbsp (30 mL) grated unsweetened Baker’s chocolate (if using) – stir some into the pudding and sprinkle on top.. Stir into the pudding. Leave the pudding in the refrigerator overnight. It will firm up nicely, but you can eat it right away, too, if desired.

Helpful Hint: Using the grated unsweetened chocolate will give a deeper chocolate flavor to the pudding and slightly add to the texture as well in a good way.

Yield: 1 serving

1 serving

195.0 calories

31.0 g protein

3.2 g fat

5.0 g fiber

7.9 g net carbs