Baked Cottage Cheese Pudding

Creamy cottage cheese blends with eggs, honey, and vanilla, then bakes into a light, custardy pudding. Topped with fresh berries, this protein-packed dessert delivers cheesecake vibes with half the calories—guilt-free indulgence ready in 40 minutes.

Why You’ll Love This Recipe

This baked cottage cheese pudding is your new dessert hero—silky cottage cheese whips into a velvety base that’s naturally high in protein (20g per serving) and low in sugar, while eggs create a delicate custard texture without heavy cream. A touch of honey and vanilla adds gentle sweetness, and baking ensures a perfectly set, sliceable treat that rivals cheesecake but with 70% fewer calories. Naturally gluten-free, easily customizable, and perfect for meal prep, it satisfies sweet cravings while keeping macros in check. Kids love the creamy comfort, adults appreciate the smart swap—serve warm or chilled. One bowl, zero guilt, healthy dessert magic.

Recipe Tips and Tricks

• Room Temp Ingredients → Smooth blending, no lumps.
• Blend Thoroughly → Silky texture, no curds.
• Water Bath → Even baking, prevents cracking.
• Honey Warm → Easier to mix.
• Vanilla Bean → Luxe flavor upgrade.
• Cool Slowly → Avoids sinking center.
• Berries Post-Bake → Fresh pop, no mush.
• Portion Ramekins → Individual elegance.

Yield: 6 Servings

Baked Cottage Cheese Pudding

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Silky cottage cheese bakes into protein-rich pudding—healthy, creamy dessert with berries.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• ¼ cup Greek yogurt (optional)
• ¼ cup honey
• 1 cup fresh berries
• 1 tbsp cornstarch
• 1 tbsp vanilla extract
• 1 tsp lemon zest
• 2 cups full-fat cottage cheese
• 3 large eggs
• Optional: powdered sugar dusting
• Pinch salt

Instructions

1. Preheat Oven → Set to 350°F; place rack in center—grease 8-inch baking dish or 6 ramekins.
2. Warm Honey → Microwave honey 10 seconds—easier to blend smoothly with cottage cheese.
3. Blend Base → Add cottage cheese, eggs, honey, vanilla, yogurt, zest, cornstarch, salt to blender—pulse until silky.
4. Taste Sweet → Sample batter; adjust honey or vanilla for perfect balance.
5. Water Bath Prep → Place dish in larger pan; have kettle of hot water ready for gentle baking.
6. Pour & Smooth → Transfer mixture to dish; tap to release bubbles—smooth top with spatula.
7. Bake Gentle → Pour hot water into outer pan to 1-inch depth—bake 25-30 minutes until set but jiggly.
8. Cool Slowly → Turn off oven; crack door—let pudding rest 10 minutes to prevent cracking.
9. Chill & Set → Remove from water bath; cool to room temp—refrigerate 2 hours for sliceable texture.
10. Berry Crown → Top with fresh berries and optional dusting—serve chilled or slightly warm.

Notes

• Full-fat cottage cheese = creamiest result.
• Blend thoroughly—no curd texture.
• Water bath prevents rubbery edges.
• Chill for clean slices and flavor meld.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 191Total Fat 6gSaturated Fat 2gUnsaturated Fat 4gCholesterol 109mgSodium 348mgCarbohydrates 19gFiber 2gSugar 14gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Cottage Cheese → 2 cups full-fat; creamy protein base.
• Eggs → 3 large; structure and lift.
• Honey → ¼ cup; natural sweetness.
• Vanilla → 1 tbsp extract; warm aroma.
• Lemon Zest → 1 tsp; bright lift.
• Cornstarch → 1 tbsp; silky set.
• Berries → 1 cup fresh; juicy topping.
• Greek Yogurt → ¼ cup optional; extra tang.
• Pinch Salt → Enhances flavor.
• Optional: cinnamon sprinkle.

Variations and Substitutions

• Vegan → Silken tofu + maple + flax eggs.
• Low-Carb → Stevia + almond flour crust.
• Chocolate → 2 tbsp cocoa + dark chips.
• Fruit Swirl → Pureed mango or raspberry.
• Crust Base → Graham or almond flour.
• Pumpkin → ½ cup puree + fall spices.
• Mini Pies → Bake in muffin tin.
• Dairy-Free → Coconut yogurt + plant milk.

Storage Options

• Refrigerator → Airtight up to 5 days.
• Freezer → Slice and wrap up to 2 months.
• Reheating → Microwave 30 sec or room temp.

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Until you can read, Vegetarian Lotus Root and Tofu Fried Rice