Sugar Cookie High Protein Pudding with White Chocolate Shell Recipe
This Sugar Cookie High Protein Pudding is a creamy, protein-packed dessert that combines Greek yogurt or blended cottage cheese with vanilla protein powder, monk fruit sweetener, and gluten-free vanilla wafers. It’s topped with a smooth white chocolate shell and festive sprinkles, providing a delicious, guilt-free treat that satisfies sweet cravings while boosting your protein intake.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Pudding Ingredients
- 2 cups Greek yogurt or blended cottage cheese
- 1/3 cup vanilla protein powder
- 3 tbsp powdered monk fruit (adjust to taste, can substitute honey)
- 1/4 cup gluten-free vanilla wafers, crushed (e.g., High Key Sugar & Gluten Free Vanilla Wafers)
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
Chocolate Shell & Toppings
- 1/4 cup white chocolate chips
- 1 tbsp coconut oil
- Sprinkles for garnish
Instructions
- Prepare the Pudding: In a medium bowl, combine the Greek yogurt or blended cottage cheese with the vanilla protein powder, powdered monk fruit sweetener, crushed gluten-free vanilla wafers, vanilla extract, and almond extract. Whisk thoroughly until the mixture is smooth and well blended. Taste and adjust the sweetness if desired.
- Chill the Pudding: Divide the pudding mixture evenly into serving bowls or jars, approximately 1/2 cup per serving. Refrigerate for 30 minutes to allow the flavors to meld and the pudding to thicken slightly.
- Make the Magic Chocolate Shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 20-second bursts, stirring in between each interval, until the mixture is fully melted and smooth.
- Assemble: Remove the pudding from the refrigerator. Pour the melted white chocolate mixture over the top of each pudding serving to form a thin chocolate layer.
- Add Toppings: Quickly sprinkle crushed gluten-free vanilla wafers and colorful sprinkles over the chocolate layer before it hardens. Return the pudding cups to the refrigerator for 5 minutes to let the chocolate shell set completely.
- Serve: Once the chocolate shell is hardened, gently tap it with a spoon to crack and enjoy the pudding with a crisp chocolate topping.
Notes
- You can substitute honey for powdered monk fruit if preferred, but adjust quantities to taste.
- Blended cottage cheese creates a creamier texture but Greek yogurt is a great substitute.
- Use gluten-free vanilla wafers to keep this recipe gluten-free.
- The white chocolate shell creates a delightful contrast in texture but can be omitted for a simpler pudding.
- Store leftovers in the refrigerator and consume within 2-3 days for best freshness.
Keywords: high protein pudding, sugar cookie pudding, gluten free dessert, Greek yogurt dessert, protein packed dessert, white chocolate shell pudding
