Healthy High-Protein Chocolate Pudding

I discovered this cottage cheese chocolate pudding recipe during a desperate late-night pantry raid when my chocolate craving hit HARD and I had no actual desserts in the house. I was skeptical – cottage cheese and chocolate seemed like a weird combo – but I was desperate enough to try anything.

My boyfriend, who typically makes retching sounds when I eat cottage cheese, walked in while I was eating this and asked what kind of "fancy chocolate pudding" I was having. When I told him what was in it, he stared at me silently for 10 seconds before saying, "You're lying." He tried it, then immediately made his own batch.

What's Going In The Blender

• Cottage cheese: The full-fat kind works best here
• Peanut flour: That powdered peanut butter stuff that's been around forever
• Banana: The riper, the better for natural sweetness
• Cocoa powder: The darker the better for chocolate intensity
• Milk: Whatever kind you keep in the fridge
• Honey: Just enough to sweeten things up

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Making The Magic

Blender Business

Dump everything in your blender or food processor and let it rip. I always start on low then crank it to high once things start mixing. You'll need to scrape down the sides a couple times because cottage cheese likes to cling to the walls. Keep blending until you see absolutely NO cottage cheese chunks – we're talking completely smooth. This usually takes a solid minute of blending.

Texture Testing

The pudding should be thick enough to hold on a spoon but still pourable. If it's too thick, add a splash more milk. Too thin? Throw in a bit more peanut flour or cocoa powder. I usually dip a spoon in and see if it coats the back – that's when I know it's perfect pudding consistency.

Bowl Selection

I'm not above eating this straight from the blender, but transferring to a bowl does make for better topping opportunities. Cold bowls (stuck in the freezer for 5 minutes) make the pudding feel even more decadent, weirdly enough.

Topping Time

This is where you can get creative or just be lazy. Sometimes I just add a drizzle of peanut butter and call it a day. Other times I go all out with sliced banana, a sprinkle of mini chocolate chips, and some crushed graham crackers for that deconstructed banana cream pie vibe.

Last weekend I made this for my niece who's going through a picky eating phase. I called it "chocolate dessert" and didn't mention a word about the cottage cheese. She ate the entire bowl and asked for more. My sister texted me later asking what was in it because it was the most protein her kid had eaten in weeks.

Switch It Up

Try using chocolate protein powder instead of cocoa for an even bigger protein boost. Frozen cherries instead of banana make it taste like Black Forest cake. A tiny drop of peppermint extract turns it into a Thin Mint situation. And if you really want to get wild, a shot of cold espresso transforms it into a mocha pudding that's perfect for breakfast.

When To Eat It

I've eaten this for breakfast, as an afternoon snack, and for dessert. It works surprisingly well at all times of day. After a workout, it's perfect for refueling with protein. Late at night, it satisfies sweet cravings without messing up your sleep. And for breakfast, it's basically like eating yogurt with fruit, just way more delicious.

Storage Situation

This pudding keeps in the fridge for about 2-3 days, though the texture is best right after making it. It tends to thicken up in the fridge, so you might need to add a splash of milk and give it a stir before eating leftovers. I've found that storing it in a jar with minimal air space on top prevents it from developing that weird skin that pudding gets.

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I've tried so many "healthy dessert" recipes that taste like punishment, but this chocolate pudding actually delivers on flavor while still being good for you. It's become my go-to when I need something sweet but don't want to feel gross afterward. My only regret is not discovering it sooner – think of all the sad, protein-less chocolate pudding I've eaten in my life! Don't make my mistakes, folks. Blend up this weird-sounding but delicious treat next time a chocolate craving hits.

Frequently Asked Questions

→ Can I substitute the peanut flour?

Yes, you can use PB2 or another powdered peanut butter product. You could also use protein powder, though the flavor will be different.

→ How ripe should the banana be?

Very ripe bananas with brown spots work best as they're sweeter and blend more smoothly.

→ How long does this keep in the refrigerator?

Store in an airtight container in the refrigerator for up to 3 days. The pudding may thicken slightly when stored.

→ What toppings work well with this pudding?

Try fresh berries, sliced banana, chopped nuts, chocolate chips, granola, or a dollop of whipped cream.

→ Can I make this dairy-free?

You could try substituting the cottage cheese with silken tofu or a dairy-free yogurt alternative, though the protein content and texture will be different.