I used to be under the impression that healthy puddings were a bit of a let-down, but this high protein cherry pudding is so smooth and fruity and satisfying, it has totally changed my mind. It’s also very easy to make – no cooking required, and no fancy kitchen equipment needed either. I first made this pudding in 2024 as a healthy evening snack, to be eaten the following day. It is made with Greek yogurt and cottage cheese and is then blended until smooth. Cherries are then added to the mixture along with some honey for sweetness. I have tried to make this pudding on several occasions with various amounts of tang and sweetness, but the following recipe is the one that I have found to be most successful. It is a pudding that can be served as a dessert or as a healthy snack, and it is best served chilled, as a mousse or a custard.
Why this high protein cherry pudding is worth making
This is a great dish to make during the summer as there is no cooking involved. It is perfect for those warm evenings when you can’t face standing over a hot stove and for busy weeks when you just can’t face making dinner. The pudding’s texture is unexpected. Although the cottage cheese is mixed in with the yogurt, it blends so well that you don’t even notice it. It adds a thick, velvety texture to the pudding, similar to a mousse, and because of the chia seeds, it holds its shape on a spoon when chilled. The cherries give the pudding its character. They are tart enough to cut through the creaminess of the yogurt and cottage cheese and their colour makes the whole dish look so pretty. By 2025 this was my standard answer to any requests for something sweet that didn’t involve biscuits.
A few thoughts on the ingredients
I use Greek yogurt, the thickest kind, of good quality, i.e. plain, thick and unsweetened. Full fat yogurt makes a richer dish but low fat yogurt works well too. Cottage cheese needs to be of the smooth variety, not watery. I use small-curd, low fat cottage cheese. For the cherries I use frozen pitted cherries as they are picked ripe, pitted and soften into a lovely jammy compote in the pan in no time at all. Fresh cherries in season are lovely too but the pitting is a pain and the flavor can be quite variable from week to week. Tinned cherries in juice are OK too but you need to drain them well. Avoid cherries in heavy syrup. This pudding is sweetened with honey or maple syrup and flavored with vanilla and a little lemon juice. Chia seeds help with the set of the pudding and a pinch of salt helps to bring out the fruit flavor. If you are avoiding dairy then you could use a thick, coconut or soy yogurt but the protein content will be lower and the texture will be slightly looser.
How the dish comes together
I first cook the cherries for a short time so that they can cool and soften. I put them in a small pan with a splash of water and a little sweetener and they are soon smelling like warm jam in the kitchen. They slump down, the juices turn a dark crimson and the liquid starts to thicken up into a loose syrup. I take them off the heat and leave them to cool completely. Warm fruit would thin the yogurt down too much and affect the set of the pudding. Next I blend the cottage cheese on its own until it looks like thick, glossy cream with no grains clinging to the sides of the jug. Then I add the yogurt, honey, vanilla, lemon and a pinch of salt and blend again until the mixture is completely smooth and falls off the spoon in a slow ribbon. After that, I stir in the chia seeds and then fold in about half of the cherry compote. I leave some of the cherry compote on top of the pudding in the glasses or jars, in order to create pretty streaks of crimson. I spoon the pudding into glasses or small jars and then put the remaining cherries on top. After that the fridge does the rest of the work and the chia seeds swell up and the pudding thickens up from soft and pourable to spoonable and plush.
How to tell it is ready
Look at the surface of the pudding. It should no longer be shiny and instead look like a soft dome that does not slump when the glass is tilted. A spoon drawn through the pudding should leave a clean trail that slowly closes again. Taste it. The texture should be smooth and creamy with a hint of swollen chia seeds. There should be no grit or graininess from the cottage cheese. If it seems too thin then put it back in the fridge for a bit longer. The aroma should be light and fruity with a hint of vanilla.
Tips for the best results
Blend the cottage cheese first, before adding anything else to the blender. It is the secret to a smooth base. Chill the cherries fully before adding to the pudding. Warm cherries can thin down the yogurt too much and make it look slightly split. Stir the chia seeds well into the pudding and then give it a second stir after a few minutes to stop any seeds from settling at the bottom. Taste the pudding before chilling it down to allow for any extra sweetness that may be required. Once the pudding is chilled, the sweetness will be dulled so it is better to add any extra honey at this stage. Use clean spoons and containers to make the pudding and keep the pudding covered in the fridge as dairy desserts can absorb smells from the fridge very quickly.
Troubleshooting
If the pudding is too runny then the chia seeds may not have had enough time to swell up or the cherries were added to the yogurt too warm. Just return the pudding to the fridge for a while longer and maybe stir in a little more chia seeds. If the pudding is too grainy then the cottage cheese was not blended for long enough. Just return it to the blender and blend again until it is completely smooth. If it is too tart then add a spoonful of honey and stir well. If it is too sweet then add a squeeze of lemon juice. A pudding that tastes flat usually needs a pinch of salt. And if the top has formed a watery layer, do not worry; liquid sometimes separates from yogurt, and a quick stir restores it.
Serving ideas
I serve this in small glasses so that the pink swirls can be seen. I then top with more cherries and some toasted almonds. A spoonful of crunchy granola is also good, as is a sprinkling of dark chocolate. Serve for breakfast with some oats stirred through or with a slice of wholegrain toast. For a party, serve in tiny jars with a teaspoon on the side.
Variations
I would swap the cherries for raspberries, blueberries or mango and make the pudding in exactly the same way. For a chocolate cherry version you could add a small spoonful of cocoa powder to the base and blend until smooth. This would then taste like a rich chocolate mousse. You could also add a drop or two of almond extract to the cherry compote to make the cherries taste even more delicious. For a dairy-free version of this pudding, use thick, plant-based yogurt and blend in some soaked cashews to give the pudding a really creamy texture. If you are looking for even more protein then you could add a scoop of unflavoured or vanilla protein powder to the pudding. Just add a little milk to the mixture to stop it from going chalky.
Storage and make-ahead
This is a pudding that can be made in advance. Cover tightly with cling film and keep in the fridge for up to 3 days. Do not leave out of the fridge for more than 2 hours (or 1 hour in hot weather) as this is a dairy dessert. The cherry compote can be made a day or two in advance and stored in a clean jar in the fridge. The pudding can be assembled the night before you want to serve it. Freezing is not recommended as the yogurt and cottage cheese will separate on thawing and the chia seeds will become slimy. If you are serving this to guests then do let them know that it contains dairy. If it smells sour then do throw it away. When in doubt, throw it out.
FAQs
Can I use fresh cherries?
Yes. Pit them first, and cook them for a minute or two longer than frozen fruit.
Will it taste of cottage cheese?
No. Once blended, it adds creaminess and a slight savoury depth rather than a distinct flavour.
Can I leave out the chia seeds?
You can, but the pudding will be softer and more like a mousse. Chill it for longer to help it firm up.
Is it suitable for kids?
Generally yes, as long as they have no dairy allergy. Make sure all cherry pits are removed.
Can I make it without a blender?
A food processor or stick blender works. Mashing by hand will leave the cottage cheese lumpy.
Is it a dessert or a snack?
Either, really. I eat it as a dessert in the evening and as a snack in the afternoon.
A Note From My Kitchen
I used to think healthy puddings were a sad compromise, and this one changed my mind. Blend the cottage cheese well, cool the cherries and give it the full time in the fridge; those three habits matter most. Make your high protein cherry pudding with whichever fruit you have, and when you have tried it, I would love to hear how it turned out. Please leave a star rating and a comment below, and tell me what you changed.
High Protein Cherry Pudding: Silky, Fruity and Satisfying
Description
This high protein cherry pudding blends Greek yogurt and cottage cheese into a silky, mousse-like base, then swirls in a quick cherry compote and chia seeds. It sets in the fridge with no oven or protein powder needed, and makes an easy dessert, snack or light breakfast with 24 g of protein per serving.
For the pudding
Instructions
-
Method
- Cook the cherries: put the frozen cherries, 60 ml water and 2 tbsp honey in a small saucepan over medium heat. Simmer for 8 minutes, stirring occasionally, until soft and syrupy.
- Cool the compote: transfer to a bowl and cool at room temperature for 20 minutes, then refrigerate for 10 minutes, until completely cool.
- Blend the cottage cheese: blend the 250 g cottage cheese on high for 60 seconds, until completely smooth and glossy.
- Make the base: add the Greek yogurt, 2 tbsp honey, vanilla, lemon juice and salt. Blend for 30 seconds, until smooth.
- Add the chia: pour into a bowl and stir in the chia seeds. Leave for 5 minutes, then stir again.
- Swirl: fold half the cherry compote through the base, leaving visible streaks.
- Assemble and chill: spoon into 4 glasses, top with the remaining compote, cover and refrigerate for 4 hours, until set.
- Serve: top with toasted almonds if using, and serve cold.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Cholesterol 12mg4%
- Sodium 270mg12%
- Potassium 330mg10%
- Total Carbohydrate 34g12%
- Dietary Fiber 4g16%
- Sugars 26g
- Protein 24g48%
- Vitamin A 25 mcg
- Calcium 210 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cool the compote completely before folding it into the base; warm fruit thins the pudding.
- Blend the cottage cheese alone first for 60 seconds so the final texture is completely smooth.
- For a dairy-free version, use 550 g thick unsweetened soy or coconut yogurt in place of the cottage cheese and Greek yogurt; protein will be lower.
- Nutrition values are estimates based on standard ingredient data, using low-fat dairy and 1 tbsp of the almonds per serving omitted, and will vary with brands.
