This cottage cheese ‘rice’ pudding has all the creamy, comforting goodness of old-fashioned rice pudding, without the rice! The cottage cheese gives it that same nubbly texture. Just top it with fruit and nuts, add a pinch of cinnamon, and you have a high protein, low carb dessert in 5 minutes. No cooking required.
Rice pudding has lots of nostalgia for me. It was the only thing my grandmother made that was actually edible. The thought of her rice pudding got me through many a horrifying family Sunday lunch.
Of course rice pudding hasn’t been high on my list of foods to eat given my low carb journey. To be honest I didn’t miss it at all.
But when I saw a ‘not rice’ pudding recipe in one of the Green Kitchen Stories cookbooks using cottage cheese and Greek yogurt, it sparked some of those childhood memories. It wasn’t long until a tub of cottage cheese found its way into my shopping cart.
Speaking of cottage cheese, I’d forgotten how much I love it. It has a bad reputation as ‘diet food’, but I love it on its own. And also mashed with tuna or salmon as a filling for lettuce wraps.
Back to the important topic of pudding…
I love, love, love this idea as a simple dessert. Basically, plonk cottage cheese in a bowl, then top with some sort of fruit and some sort of nuts. And it has all the creamy goodness of rice pudding – with that nubbly texture.
So many possibilities.
Why Cottage Cheese Makes a Great ‘Rice’ Pudding
The small, soft curds in cottage cheese look and feel just like the plump grains in a creamy rice pudding. It’s also naturally mild and a little sweet, so it loves classic rice pudding flavors like vanilla and cinnamon. And unlike traditional rice pudding, which needs long, slow cooking with milk or heavy cream, this one is ready as soon as you’ve put it in a bowl.
Ingredients
- Cottage cheese – you’ll need ½ cup (about 115g / 4 oz) per serve. Full fat is creamiest, but any cottage cheese works.
- Vanilla extract – optional, but a couple of drops (up to ¼ teaspoon vanilla extract) make it taste like the real thing.
- Cinnamon – optional. A pinch gives it that cozy, classic rice pudding flavor.
- Apple sauce or other fruit – about 2 tablespoons (30 ml) for natural sweetness, so there’s no need for any added sweetener.
- Walnuts or other nuts or seeds – for crunch.
Cottage Cheese ‘Rice’ Pudding (Creamy Not-Rice Pudding)
Ingredients
- 1/2 cup cottage cheese
- 2 drops vanilla extract optional
- 1 pinch cinnamon optional
- 2 tablespoons apple sauce or other fruit
- 25 g walnuts or other nuts or seeds
Instructions
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Place cottage cheese in a small bowl or glass. If using vanilla and / or cinnamon stir it into the cottage cheese.
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Top with the apple sauce (or other fruit) and finish with the nuts / seeds.
Recipe Video
NET CARBS 10g/serve
Variations & Substitutions for Creamy Not-Rice Pudding
extra creamy – use a combo of cottage cheese and whipped cream or double cream.
extra tangy – use a combo of Greek yogurt and cottage cheese.
different fruit – roast pears, blueberries, raspberries, strawberries, cherries, mango, pineapple, roast peaches, chopped dates, chopped prunes, figs, any fruit really.
classic rice pudding – add a few raisins and a grating of nutmeg along with the cinnamon.
keto / ultra low carb – replace the apple sauce with melted dark chocolate.
dairy-free – replace cottage cheese with this cashew ‘sour cream’.
nut-free – use seeds, extra fruit or some chopped chocolate chunks.
sweeter – drizzle with a little maple syrup or honey.
Is Cottage Cheese Rice Pudding Healthy?
I think so! Cottage cheese is high in protein and much lower in carbs than a traditional rice pudding made with rice and sugar. The fruit adds natural sweetness and fiber, and the nuts add healthy fats and crunch. It makes a lovely dessert, breakfast or snack that will keep you satisfied.
Waste Avoidance Strategy for Creamy Not-Rice Pudding
cottage cheese – in a sealed tub it usually has a shelf life of a few weeks in the fridge. Once opened, it will only keep for a few days, so use it for another meal or freeze it.
vanilla extract / cinnamon / walnuts or other nuts or seeds – keep them in the pantry.
apple sauce or other fruit – freeze it.
Prepare Ahead
Not really – it’s best when freshly made, and it only takes 5 minutes. If you have leftovers, cover and keep them in the fridge and eat within a day or two.
More Easy Desserts
- Little Lemon Delicious Puddings (low carb)
- 10-Minute Maple Pecan Cheesecake
- Quick Raspberry Yogurt Mousse
- Easy Little Chocolate Puddings
- 2-Ingredient Choc Hazelnut Pears
- The Best Simple Cottage Cheese Substitutes
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio