Cottage Cheese Pudding

This cottage cheese chocolate pudding is super creamy and delicious and packs in over 25 grams of protein per serving! Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 259kcal

Author Arman Liew

Ingredients

2 cups cottage cheese
1/4 cup cocoa powder
2 tablespoons honey or more, as needed

Instructions

In a high speed blender or food processor, add the cottage cheese, cocoa powder, and honey, and blend until smooth. Taste the pudding and if it isn't sweet enough, add more honey. If it's not rich enough, add more cocoa powder.
Transfer into serving bowls, cover, and refrigerate for at least thirty minutes.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.

TO FREEZE: Cottage cheese pudding can be frozen for up to two months. Let thaw completely before enjoying.

Flavor variations

This pudding is like a blank canvas and can be customized with tons of flavors. Here are some ideas:

Brownie batter. Add 1 tablespoon of cocoa powder and 1 tablespoon of chocolate chips, and melt the chocolate over the top (like a magic shell).
Strawberry cheesecake. Omit the peanut flour and add sliced strawberries and one crushed graham cracker.
Cookies and cream. Omit the peanut flour and add two crushed Oreo or sandwich cookies.
Chocolate peanut butter. Add 1 tablespoon each of peanut butter and cocoa powder, and drizzle melted chocolate and peanut butter on top.
Chocolate chip cookie dough. Crumble up some edible cookie dough and toss it through the mixture.

Nutrition