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High-Protein Pudding for Longevity (55g Protein)

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This no-cook protein pudding delivers a massive 55g of complete protein from cottage cheese, Greek yogurt, and whey powder in a creamy, dessert-like treat. Perfect for muscle building and metabolic health ready in 5 minutes.

Ingredients

  • 1 cup low-fat cottage cheese (small curd)
  • ½ cup plain Greek yogurt (0% fat)
  • 1.5 scoops vanilla whey protein powder (about 37g protein)
  • ½ tsp vanilla extract
  • 1 to 2 tsp sweetener (stevia, monk fruit, or erythritol)
  • 2 tbsp unsweetened almond milk
  • Pinch of salt

Optional Boosters:

  • 1 tbsp chia seeds (adds 2g fiber)
  • 1 tbsp cocoa powder (for chocolate version)
  • ¼ tsp cinnamon
  • Fresh berries for topping

Instructions

  • Add cottage cheese, Greek yogurt, and protein powder to blender or food processor. Start with wet ingredients to prevent clumping.
  • Add vanilla extract, sweetener, almond milk, and pinch of salt. Salt enhances sweetness and vanilla flavor.
  • Blend on high speed 60 to 90 seconds until completely smooth and creamy with no visible cottage cheese curds. Texture should be thick like commercial pudding.
  • Stop and scrape down sides with spatula. Blend another 30 seconds. If too thick, add almond milk 1 tbsp at a time. If too thin, add more protein powder or chill 30 minutes.
  • Taste and adjust sweetness. Add more sweetener if needed. Should taste like rich dessert, not protein powder. Add extra vanilla if too protein-y.
  • Transfer to bowl or storage container. Refrigerate at least 30 minutes for best texture. Top with optional berries or cocoa nibs. Serve cold.

Notes

  • Storage: Keeps 3 days refrigerated. May thicken over time, stir in milk if needed.
  • Meal Prep: Make multiple servings for grab-and-go protein throughout week.
  • Substitutions: Plant protein powder works (adjust texture with extra yogurt). Silken tofu + coconut yogurt for dairy-free (45g protein).
  • Protein Timing: Perfect post-workout, pre-bed for overnight recovery, or anytime you need 55g protein.