Pumpkin Cheesecake Chia Pudding

Ingredients

• Cottage cheese

  2% milkfat

  ¾ cup or 170g

• Almond milk

  1 cup or 240g

• Pumpkin Puree

  365 Everyday Value

  ¾ cup or 180g

• Sugar Free Syrup

  Hershey's

  2 tbsp or 32g

• Chia seeds

  dried

  16 tbsp or 192g

• Coconut cream

  Waitrose, organic

  15g

• Pecans

  1 oz (19 halves per oz) or 28g

Directions

1. 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