Ingredients (High-Protein Version)
Base
- 1 can (20 oz) crushed pineapple, well drained
- Reserve 2 tbsp pineapple juice
- 1 package (3.4 oz) instant vanilla pudding mix
- Sugar-free recommended
- ¾ cup cold milk
- Use skim or almond milk
Protein Boost
- 1½ cups low-fat cottage cheese
- Blended smooth for creamy texture
- 1 scoop vanilla protein powder
- Whey or casein works best
Creamy Texture
- ¾ cup light whipped topping (or homemade protein whip)
- ¾ cup shredded coconut
- Unsweetened preferred
Crunch (Optional but Classic)
- ½ cup chopped macadamia nuts
- Or pecans, walnuts, or almonds
Step-by-Step Instructions
1. Prep the Pineapple
- Drain crushed pineapple very well
- Press with a spoon to remove excess liquid
- Set aside 2 tablespoons juice for flavor
2. Blend the Cottage Cheese
- Add cottage cheese to a blender or food processor
- Blend until completely smooth and creamy
- This step is key for a cheesecake-like texture
3. Make the Protein Cream Base
In a large bowl, whisk together:
- Vanilla pudding mix
- Cold milk
- Reserved pineapple juice
- Protein powder
Whisk for 1–2 minutes until thickened.
4. Combine Everything
Gently fold in:
- Blended cottage cheese
- Crushed pineapple
- Shredded coconut
- Chopped nuts
- Whipped topping
Mix slowly to keep it fluffy.
5. Chill
- Cover and refrigerate 1–2 hours
- Texture thickens and flavors meld beautifully
How to Serve
- Spoon into bowls or glasses
- Serve with:
- Graham crackers
- Vanilla wafers
- Fresh pineapple slices
- Strawberries
Also amazing:
- Stuffed into crepes
- Layered in jars
- As a protein dessert bowl
Nutrition (Approx. Per Serving – 6 servings)
- Calories: ~220
- Protein: ~18–22 g
- Carbs: ~18 g
- Fat: ~8 g
