Ingredients
Equipment
Method
- Add 250g cottage cheese to a food processor or use a stick blender in a tall jug. Blend for 30-40 seconds until completely smooth, no lumps.
- Transfer blended cottage cheese to a medium bowl. Add 250g Greek yoghurt. Stir until evenly combined.
- Sift in 30g vanilla protein powder to avoid lumps, then add 2 tbsp chia seeds. Fold everything through gently with a spatula.
- If you want it sweeter, a drizzle of honey or half a teaspoon of vanilla extract works. Most vanilla protein powders are sweet enough.
- Cover the bowl or divide into jars. Refrigerate for a minimum of 2 hours, or overnight. The chia seeds need time to swell and firm the pudding.
- Stir once before serving. Top with frozen blueberries, a spoon of almond butter, or serve plain.
Nutrition
Notes
Blend the cottage cheese first until completely smooth for the best texture. Use full-fat cottage cheese and thick plain Greek yoghurt to avoid a watery pudding. Sift the protein powder to prevent clumps, fold the chia seeds in last, and chill for at least 2 hours, though overnight gives the thickest result. Store covered in jars in the fridge for 3 to 4 days. Do not freeze, as the yoghurt may separate and the chia texture changes after thawing.
