Description
This Silky Butterscotch Cottage Cheese Pudding started as a kitchen experiment and turned into a creamy little win. It’s smooth, lightly sweet, and honestly doesn’t taste like cottage cheese at all.
Ingredients
Units
Scale
- 500g 1% cottage cheese
- 30g fat-free butterscotch Jell-O powder (or any flavor you prefer)
- 62.5ml (1/4 cup) 1% milk, added gradually (feel free to use any other milk of your choice)
Instructions
- Add 500 g 1% cottage cheese and 30 g fat-free butterscotch Jell-O powder to your blender.
- Blend until fully smooth. If your blender struggles (it’s rather thick), stop and scrape the sides once or twice.
- With the blender running, slowly add 62.5 ml (¼ cup) 1% milk, starting with about half.
- Blend and check the texture, then add more milk, a little at a time, until it’s creamy and spoonable.
- Cottage cheese brands vary, so trust the look more than the measurement.
- Once blended, taste it. It’s usually sweet enough as is, but if your butterscotch mix is mild, a small pinch of sweetener may be what you need (you decide).
- Chill the pudding for 5 to 10 mins so it thickens slightly, or eat it right away if you like it softer.
- It firms up a bit more as it sits.
- Spoon or pipe into a small serving dish, and feel free to decorate with whatever you feel comfortable with.
- Store leftovers covered in the fridge for up to 2 days, and give the pudding a quick stir before serving.
Equipment
Buy Now → Notes
Created (own concoction), prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 74
- Sugar: 4.1 g
- Sodium: 263.5 mg
- Fat: 2 g
- Saturated Fat: 1.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 4.8 g
- Fiber: 0 g
- Protein: 9.2 g
- Cholesterol: 10.6 mg
