Protein Pudding with Quark and Blueberries
You can make this protein pudding with quark in just 10 minutes, with no sugar and no cooking skills required. Low-fat quark brings plenty of protein, a creamy pudding base of almond milk and a little cornflour makes it beautifully smooth, and fresh blueberries add natural sweetness. It's a protein-rich breakfast or snack that keeps you satisfied and is perfect for meal prep. Add a spoonful of protein powder if you like, though this quark pudding really doesn't need it.
Ingredients
- 500 g low-fat quark, or thick Greek yogurt / fromage blanc
- 250 ml unsweetened almond milk
- 20 g cornflour
- 30 g vanilla protein powder, optional, for extra protein and flavour
- sweetener (e.g. erythritol or stevia), to taste
- 150 g blueberries
- 1 pinch salt
- 1 pinch cinnamon, optional
Instructions
- Stir the cornflour into about 4 tbsp of the cold almond milk until smooth. Bring the remaining almond milk to the boil in a small pan, take it off the heat and quickly whisk in the cornflour mixture until you have a creamy pudding. Let it cool briefly.
- Stir the low-fat quark, protein powder (if using), sweetener, salt and cinnamon into the lukewarm pudding until the mixture is smooth and creamy.
- Divide the protein pudding between four glasses or bowls, top with the blueberries and enjoy straight away. For meal prep, cover and chill overnight in the fridge.
Nutrition facts per serving (estimate)
| Calories | 165 kcal |
|---|---|
| Carbohydrates | 14 g |
| Protein | 22 g |
| Fat | 2 g |
| Fibre | 2 g |
| of which sugar | 7 g |
Frequently asked questions
Which quark works best for protein pudding?
Low-fat quark is ideal: it delivers plenty of protein with very little fat. If you like it creamier, stir in some full-fat quark.
Do I need protein powder?
No. The low-fat quark already brings plenty of protein. A spoonful of protein powder boosts the protein content further and adds flavour, but it's optional.
How do you keep the protein pudding sugar-free but still sweet?
Sweeten with erythritol or stevia instead of sugar, and let the blueberries add natural sweetness. That keeps the pudding low in sugar.
Can I make the pudding the night before?
Yes, it's perfect for meal prep. Covered in the fridge it keeps for 1 to 2 days. It's best to add the blueberries just before serving.
