How to Make Cottage Cheese Pudding for a High Protein Snack

You want a quick, filling snack that keeps you going between meals. Learn How to Make Cottage Cheese Pudding for a High Protein Snack that’s creamy, fast, and fridge-friendly. This recipe turns cottage cheese into a spoonable pudding in minutes, giving you a high-protein boost with natural sweetness and flexible flavors.

In this guide you’ll learn what to use, how to blend for the best texture, step-by-step assembly, and practical serving and storage tips. You’ll be ready to make this cottage cheese pudding for a high protein snack any time.

What You'll Need (Ingredients + Tools)

Ingredients:

• 1 cup cottage cheese (use small-curd for creamier texture)
• 2 tbsp plain Greek yogurt (optional, for tang and silkiness)
• ½ banana or 2 tbsp honey (for sweetness)
• 1 tsp vanilla extract
• Pinch of salt
• Fresh berries or nut topping for garnish

Tools:

• Blender or powerful food processor
• Measuring cups and spoons
• Serving bowls and a spoon

Tips:

• Choose full-fat cottage cheese for silkier pudding, or low-fat if you prefer lighter.
• Use ripe banana or 2 tbsp honey for natural sweetness; monk fruit or stevia works for low-sugar versions.

Preparing Your Ingredients

• Drain excess liquid from cottage cheese if it’s very watery. Pat lightly with a paper towel.
• Measure 1 cup cottage cheese and place it in the blender jar.
• Prep toppings: slice fruit, chop nuts, or toast seeds for crunch.

Pro tip: If you like a smoother pudding, let cottage cheese sit at room temperature for 10 minutes before blending. It blends more evenly when not ice-cold.

Step-by-Step Instructions (Blend & Chill)

1. Add 1 cup cottage cheese, ½ banana (or 2 tbsp honey), 2 tbsp Greek yogurt, 1 tsp vanilla, and a pinch of salt into blender.
2. Blend on high for 30–60 seconds until very smooth. Stop and scrape down sides if needed.
3. Taste and adjust sweetness. Add 1 tbsp milk for a looser texture.
4. Transfer to a bowl and chill for 10–30 minutes for thicker pudding.

Quick tips:

• For a chunkier version, pulse briefly instead of blending fully.
• If you don’t have a blender, mash cottage cheese with a fork and whisk vigorously with yogurt and banana.

Warning: Over-blending for too long can heat the mixture and change texture. Keep blends short and controlled.

Serving and Storage Tips

• Serve chilled with fresh berries, toasted almonds, or a sprinkle of cinnamon.
• For a parfait, layer pudding with granola and fruit in a glass.
• Make-ahead: Store in an airtight container for up to 3 days in the fridge.
• Freezing is not recommended; texture degrades when thawed.

Time-saving shortcuts:

• Blend a double batch and portion into jars for grab-and-go snacks.
• Swap banana for 2 tbsp honey to avoid blending solid fruit.

Troubleshooting:

• If pudding is grainy, blend a bit longer or add 1–2 tbsp Greek yogurt.
• If too thin, chill longer or add 1–2 tbsp powdered milk to thicken.

You’ve learned how to make cottage cheese pudding for a high protein snack that’s versatile, fast, and fridge-ready. Try the simple vanilla-banana base, then experiment with fruit, cocoa powder, or nut butters for variety. Pin this guide for your next snack prep and save it for busy mornings—what topping will you try first? Ready to make this happen? Let's do it!