Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble makes a quick, easy and nutritious breakfast, snack or healthy dessert. Natural sweeteners used to keep the carbs low and cottage cheese to help boost the protein -- plus more than 1/2 daily requirement for fiber! For more clean eating recipes, visit thefitfork.com
Blend cottage cheese, milk, and pumpkin together in blender pitcher until smooth. **
Pulse in pumpkin pie spice, 1 tbsp. brown-sugar alternative sweetener, and chia seeds until well combined.
Pour evenly among 3 jars or small containers with lids (approx. 12-oz capacity). Place in fridge and chill for at least 30 minutes, or overnight.
Meanwhile, make pecan topping by melting butter in small pan. Stir in pecans and remaining 1 tbsp. alternative brown sugar, letting bubble and caramelize for a minute or two, taking care not to burn. Cool.
To serve, crumble on chia puddings. Can add a dollop of yogurt or whipped cream, if desired.
*OR, can substitute coconut sugar or date sugar (this will increase the nutrition facts
** Sometimes, I pre-blend my entire tub of cottage cheese as soon as I get home from the store, so I can use it in recipes like this, in smoothies, in potatoes, in oatmeal, baked recipes and more. If you DO pre-blend, then you can just add all ingredients to a jar and shake, no need to blend.