Pudding is one of my favorite desserts, but it is typically high in sugar. I found a way to make pudding that is delicious, refreshing, sugar-free and quick! Oh, and did I forget to say it is high in protein and also good for you? You can’t go wrong with this one!
Start with frozen raspberries (you can use any frozen fruit), cottage cheese and coconut milk. Combine 1 c. cottage cheese, 1/2 c. coconut milk, 1 scoop of protein powder (opt) and 3/4 c. frozen raspberries in your blender. I use liquid stevia for a sweetener. The amount you use will depend on the sweetness of your fruit. Puree until smooth. The consistency is between a pudding and a shake. If you add protein powder it will be thicker.
Pour into dessert bowls and garnish with shredded coconut and fresh raspberries. If you have any left, spoon into a disposable dixie cup and put in the freezer. This made a perfect on-the-go breakfast for me on my way to church this morning!
Raspberry Coconut Pudding
1 c. lo-fat cottage cheese
1/2 c. coconut milk
3/4 c. frozen raspberries
1 scoop protein powder (opt)
Stevia to sweeten as desired.
Place all ingredients in blender and puree until smooth. Garnish with shredded coconut and fresh raspberries. This recipe was adapted from Gourmet Nutrition cookbook.
