Protein Lemon Cream Pie Chia Seed Pudding Recipe
This Protein Lemon Cream Pie Chia Seed Pudding is a refreshing, nutritious dessert combining the creamy texture of blended cottage cheese with the zesty brightness of lemon curd and the wholesome crunch of chia seeds. It’s a protein-packed, lightly sweetened treat that can be enjoyed as a breakfast or dessert, enhanced by the natural flavors of honey and vanilla.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chia Seed Pudding
- ½ cup blended 2% cottage cheese
- Zest from 2 large lemons
- 1 tablespoon fresh lemon juice
- ¼ cup honey
- 1 cup plain unsweetened almond milk
- 2 teaspoons vanilla extract
- ¼ cup chia seeds
- Pinch of salt
Lemon Curd
- 1 large egg
- 2 egg yolks
- ⅓ cup honey
- ⅓ cup fresh lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon sea salt
Instructions
- Prepare the chia seed pudding: In a large bowl, combine the blended 2% cottage cheese, lemon zest, lemon juice, honey, almond milk, vanilla extract, chia seeds, and a pinch of salt. Stir thoroughly to incorporate all ingredients. Cover and refrigerate for at least 3 hours or preferably overnight to allow the chia seeds to absorb the liquid and thicken. Adjust the almond milk as needed before serving depending on your desired pudding consistency.
- Whisk the eggs for lemon curd: In a small bowl, whisk together 1 large egg and 2 egg yolks until smooth. Set aside while preparing the lemon mixture.
- Cook lemon juice mixture: Combine honey, fresh lemon juice, lemon zest, and sea salt in a small saucepan. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the honey.
- Temper the eggs: Carefully remove ¼ cup of the hot lemon juice mixture from the saucepan and whisk it into the beaten eggs to temper them, preventing curdling. Then, return the tempered egg mixture to the saucepan and whisk thoroughly to combine.
- Cook the lemon curd: Continue to cook the mixture on medium heat for 2 to 3 minutes, whisking constantly. The curd will thicken quickly and become frothy once the eggs are fully incorporated.
- Cool the lemon curd: Remove the saucepan from heat and transfer the curd to a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until the curd is thick and completely cool.
- Serve: Layer or top the chilled chia seed pudding with the cooled lemon curd. Enjoy immediately or refrigerate until ready to serve.
Notes
- The thickness of the chia seed pudding can be adjusted by adding more or less almond milk before serving.
- Tempering the eggs is crucial to prevent the lemon curd from scrambling.
- Use fresh lemon juice and zest for the best flavor profile.
- This recipe pairs well with fresh berries as an optional garnish.
- Refrigerate leftovers and consume within 2-3 days for optimal freshness.
Keywords: Protein pudding, lemon cream pie, chia seed pudding, healthy dessert, lemon curd, high protein dessert
