This raspberry chia pudding is sweet, creamy, and tangy. Low-carb, high-protein and totally gluten-free.
Prep: 5minutes mins
Cook: 5minutes mins
Setting Time: 2hours hrs
Total: 2hours hrs 10minutes mins
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