This pie tastes like a vanilla cloud that somehow holds its shape. Blend ½ cup non-fat cottage cheese, 2 tbsp Greek yogurt, ½ scoop vanilla protein, 1 tbsp sugar-free pudding mix, and a drop of almond extract. Pour into a tiny dish. Here’s the magic: bake at 300°F, low and slow, for 18–20 minutes so it turns velvety instead of cakey. Chill for 20 minutes — it firms into a creamy, soft-set pie that slices cleanly but melts in your mouth like warm vanilla custard cloud. It’s unbelievably light, sugar-free, protein-packed, and feels like a dessert from a hidden café.