This super creamy and refreshing white chocolate pudding cottage cheese bark is a fun high protein snack, especially for the summer months. The tangy cottage cheese combined with the white chocolate makes each bite taste like cheesecake with bits of strawberries and white chocolate chips.
Even if you are consuming three high protein meals per day, reaching at least 100 grams of protein is difficult without 1-2 high protein snacks! That’s where this unique and delicious pudding bark comes in.
The white chocolate pudding mix adds so much flavor and masks some of the the cottage cheese taste. It does still have that tangy flavor it’s just a bit sweeter.
Vanilla Greek yogurt would be an ideal substitute if you prefer more sweet and you wouldn’t need a blender, either! I have so many recipes using pudding mix because I always have so much leftover then I just add it to all kinds of snacks!
Why I Love This Recipe
Ingredients
This recipe makes 8-12 servings, depending on the size of the slices.
Ingredients
- 2% Cottage Cheese (2 cups or one 16-ounce container). I would suggest 2% or higher milkfat.
- Milk (about 3-4 tablespoons). This helps prevent the blender from getting stuck – any type of milk will do! I used almond milk.
- White Chocolate Instant Pudding Mix (2 tablespoons). Can sub with preferred Jell-O pudding flavor!
- Strawberries or mixed berries (about 1/2 cup), diced small. Fresh or frozen would work! Frozen will add some juices to the bark which could taste really good. This is why my bark turned a pinkish purple color.
- White Chocolate Chips (1 tbsp.).
- Honey (2 tablespoons), amount used dependent on how sweet your protein powder is and per your preference.
- Vanilla Protein Powder (1-2 scoops), optional. A really good tasting protein powder will add more flavor to this recipe but it can be omitted since cottage cheese is already high in protein. I love Optimum Nutrition Vanilla Ice Cream Protein Powder.
Optional additions: hemp hearts, chia seeds, flaxseeds, melted white chocolate, vanilla bean paste or vanilla extract.
How to Make Cottage Cheese Bark
This sweet and tangy cottage cheese bark is now one of my favorite snacks. It’s super creamy, easily customizable and so tasty!
This recipe makes about 8 slices but you could cut larger or smaller depending on your preference. Make sure to use a protein powder where you love the taste or use unflavored.
Step-By-Step Directions
- Add cottage cheese, milk, protein powder, honey and Instant pudding mix to a high-speed blender. Blend or puree until smooth and creamy. Add 1-2 tablespoons of milk if the blender gets stuck.
Note: I added 1/4 cup of thawed mixed berries which is why the color of the bark is pink-ish. You don’t have to do this OR you could swirl in the juice from frozen berries into the bark after it is spread on the parchment. - Taste test. Add more honey if needed.
- Pour the cottage cheese mixture onto a small 7 x 9″ sheet pan lined with parchment paper or spread out on half of a larger baking pan. Spread the mixture out using a spatula, about 1/4-1/2 inch thick. Gently tap the sheet pan on the counter to even it out.
- Evenly distribute the white chocolate chips and diced strawberries/berries – pressing the chocolate and strawberries into the cottage cheese mixture.
- Refrigerate for at least 6 hours.
- Cut into 9-12 pieces. Store in the freezer in an airtight container or freezer bag for up to 3 months! If the bark has been frozen for awhile, let it thaw out at room temperature for 5-10 minutes before eating. Once it does thaw out, though, it gets messy fast!
I recommend holding the bark with a napkin if you’re eating outside in case it starts melting too fast!
Store in an airtight container or freezer bag in the the freezer for up to 3 months! For best results (however not necessary), separate rows of cottage cheese bark by parchment paper to prevent them from sticking together.
Variation Ideas & Tips for Success
- Sub the cottage cheese with vanilla Greek yogurt for a sweeter taste – and no need to blend! Just add the ingredients in a bowl and whisk together.
- You could try different flavors of Jell-O Instant Pudding Mix. Cheesecake would be delicious!
- To make it gluten-free: the Jello-O White Chocolate flavor is gluten-free. Most white-chocolate chips are as well.
- For a dairy-free option, select a higher protein plant-based cottage cheese like Kite Hill. Omit the white chocolate chips.
- Melt white chocolate and stir into the cottage cheese mixture for a rich, chocolatey flavor.
White Chocolate and Berry Cottage Cheese Bark
Ingredients
- 2 cups 2% cottage cheese or higher milkfat %
- 4 tablespoons milk of choice to prevent blender from getting stuck
- 2 tablespoons Instant White Chocolate Pudding Mix or sub with preferred flavor
- 1/4-1/2 cup fresh strawberries, diced or thawed frozen berries
- 2 tablespoons white chocolate chips
- 2 tablespoons honey taste test and add more to your preference
- 1-2 scoops vanilla or unflavored protein powder optional
Instructions
- Add cottage cheese, milk, protein powder, honey and Instant pudding mix to a high-speed blender. Blend or puree until smooth and creamy. Add 1-2 tablespoons of milk if the blender gets stuck. Note: I added 1/4 cup of thawed mixed berries which is why the color of the bark is pink-ish. You don't have to do this OR you could swirl in the juice from frozen berries into the bark after it is spread on the parchment.
- Taste test. Add more honey if needed.
- Pour the cottage cheese mixture onto a small 7 x 9" sheet pan lined with parchment paper or spread out on half of a larger baking pan. Spread the mixture out using a spatula, about 1/4-1/2 inch thick. Gently tap the sheet pan on the counter to even it out.
- Evenly distribute the white chocolate chips and diced strawberries/berries – pressing the chocolate and strawberries into the cottage cheese mixture.
- Refrigerate for at least 6 hours.
- Cut into 9-12 pieces. Store in the freezer in an airtight container or freezer bag for up to 3 months! If the bark has been frozen for awhile, let it thaw out at room temperature for 5-10 minutes before eating. Once it does thaw out, though, it gets messy fast!
Notes
- For best results (however not necessary), separate rows of cottage cheese bark by parchment paper to prevent them from sticking together.
- Sub the cottage cheese with vanilla Greek yogurt for a sweeter taste – and no need to blend! Just add the ingredients in a bowl and whisk together.
- For a dairy-free option, select a higher protein plant-based cottage cheese like Kite Hill. Omit the white chocolate chips.
- To make it gluten-free: the Jello-O White Chocolate flavor is gluten-free. Most white-chocolate chips are as well.
- You could try different flavors of Jell-O Instant Pudding Mix. Cheesecake would be delicious!
I hope you enjoyed this delicious and refreshing treat! Please rate and review or feel free to follow along for more evidence-based nutrition with a focus on protein and fiber.