In a bowl, combine the cottage cheese, 50g of Greek yogurt, eggs, semolina, room temperature butter, zero-calorie vanilla, and 1 tablespoon of erythritol. Mix very well using a stand mixer or hand mixer.
Place the dough in the refrigerator to chill for at least 30 minutes.
In a pan, cook the frozen raspberries, chia seeds, and 1 tablespoon of erythritol for 3-5 minutes until you get a thick mixture. Blend slightly with an immersion blender for a smoother texture.
Line a small bowl with heat-safe plastic wrap. Press a portion of the chilled dough into the bowl, add a spoonful of the raspberry chia jam into the center, and wrap the plastic tightly to form a sealed dumpling ball. Repeat to make 4 dumplings.
Boil the plastic-wrapped dumplings in water for 10 to 12 minutes, ensuring there is enough water so they do not touch the bottom of the pot.
Mix the remaining 150g of Greek yogurt with the protein pudding to create the sauce.
Spread the sauce on a plate, unwrap and place a cooked dumpling on top, add extra raspberry jam, and sprinkle with crushed pistachios.
Cook it hands-free.
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