Description
A refreshing and nutritious Raspberry Chia Pudding made creamy with cottage cheese and sweetened naturally with maple syrup, topped with a warm raspberry sauce and crunchy almond flakes. Perfect as a healthy breakfast or snack that’s easy to prepare and packed with protein and fiber.
Ingredients
Chia Pudding
- 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 (plus more if needed)
Topping
- Almond flakes
Instructions
- Prepare the chia pudding: In a bowl, combine chia seeds, cottage cheese, milk, maple syrup, vanilla extract, and a pinch of salt. Mix well to ensure all ingredients are fully incorporated. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to swell and the pudding to thicken.
- Make the raspberry sauce: In a saucepan, add the raspberries and 1 tablespoon of water. Heat over medium-high heat and cook for about 5 minutes, occasionally mashing the raspberries to release their juices. If the mixture becomes too thick, add a little more water to reach a pourable consistency. Once done, remove from heat and let it cool to room temperature.
- Assemble the pudding: Divide the chia pudding evenly into 2 serving glasses. Pour the cooled raspberry sauce over the pudding layers. Finally, sprinkle almond flakes on top for a crunchy texture and extra flavor. Serve immediately or keep chilled until ready to enjoy.
Notes
- For a vegan version, substitute cottage cheese with a plant-based alternative and use plant-based milk.
- Maple syrup can be replaced with honey or agave nectar depending on preference.
- Raspberry sauce can be made ahead and refrigerated for up to 2 days.
- Try using fresh or frozen raspberries according to seasonal availability.
- Almond flakes can be toasted lightly for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
