Healthy Pumpkin Cheesecake Pudding
This healthy pumpkin cheesecake pudding makes a delicious healthy snack and can even double as dessert - it's that good! Cozy, comforting flavors and high in protein and fiber. Add in some protein powder and this could be a high protein and fiber well-balanced breakfast. {Gluten-Free, Dairy-Free Friendly}
Servings 2 servings
Calories 225kcal
Ingredients
- 1/2 cup 100% pure pumpkin puree
- ¾ cup vanilla Greek yogurt
- 1/2 cup skim milk see notes
- 1-2 tablespoons Instant Jell-O Cheesecake Pudding Mix
- 1-2 tablespoons chia seeds
- 1/2 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 scoop vanilla or unflavored protein powder optional
- Pinch of salt, optional
Toppings
- 1 small banana, cut into slices
- Chopped Pecans
- Drizzle of maple syrup
- Whipped Cream
Instructions
- Add milk, pumpkin, Greek yogurt, pudding mix, vanilla extract, chia seeds, pinch of salt and pumpkin pie spice to a bowl. Whisk together until smooth and well-combined.
- Refrigerate for at least 4 hours to allow the chia seeds to thicken the pudding.
- Separate the mixture into two servings.
- Top with whipped cream, banana slices, chopped pecans and enjoy! Store in an airtight container in the fridge for up to 5 days.
Notes
- If you prefer a thicker consistency, add 1-2 tablespoons of the Instant Pudding Mix after refrigeration. This is especially true if you omit the chia seeds.
- To make this recipe dairy-free, sub with a high protein plant-based yogurt and almond milk or coconut milk. If it needs thickening, fold dairy-free whipped topping into it. You could also add more chia seeds/pudding to thicken it up.
Nutrition
Calories: 225kcal | Carbohydrates: 32.3g | Protein: 14g | Fat: 5.7g | Fiber: 4.2g | Sugar: 22g