1 ( 16 oz.) container cottage cheese- you can use fat free, 1%, 2% or 4%. If you use fat free cottage cheese, this recipe will be zero points.
1/3 cup powdered sweetener, honey, or pure maple syrup- I like to use Lakanto monk fruit powdered sweetener
1 tsp pure vanilla extract
2 1/2 Tbsp unsweetened cocoa powder- I like to use Hershey’s cocoa powder
Instructions
In a blender or food processor, blend the cottage cheese until smooth, about 1 minute. Stop and scrape the sides of the blender or bowl, if necessary.
Then add sweetener, vanilla, and unsweetened cocoa powder. Blend until smooth.
Divide into individual glasses or meal prep containers with lids. Cover with plastic wrap or a lid to prevent a skin from forming on top of the pudding.
Refrigerate for at least 2 hours to allow the pudding to chill and set.
Garnish with fresh raspberries or strawberries just before serving.
Store leftovers in the fridge for up to 5 days.
0 W-W Points® per serving if using fat free cottage cheese
1 W-W Point® per serving if using 1% cottage cheese
2 W-W Points® per serving if using 2% or 4% cottage cheese
