Cottage Cheese Berry Bowl

Cottage cheese bowls have surged as a bright American breakfast staple, turning the humble curd into a creamy base. Vanilla and cinnamon loosen the cheese before fresh berries, chia, and almonds finish each bowl.

Serves 2 · 10 min prep · 3 min cook

Estimate for one serving

• 310 cal
• 30g protein
• 28g carbs
• 10g fat

Every recipe here is free to read.

Ingredients

• 2 cups low-fat cottage cheese
• 1 cup sliced fresh strawberries
• 3/4 cup fresh blueberries
• 1/2 cup fresh raspberries
• 2 tbsp chia seeds
• 3 tbsp sliced almonds
• 2 tsp honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tsp lemon zest

Instructions

1. 1Place the cottage cheese in a medium mixing bowl. Add the vanilla extract and ground cinnamon.
2. 2Stir vigorously with a fork or small whisk for about 30 seconds until the cottage cheese loosens and becomes slightly creamy.
3. 3Divide the seasoned cottage cheese evenly between two serving bowls, creating a smooth base layer.
4. 4Rinse and pat dry all the berries. Slice the strawberries into thin rounds.
5. 5Arrange the strawberries, blueberries, and raspberries in neat sections or a mixed scatter over the cottage cheese.
6. 6Sprinkle chia seeds evenly across both bowls so they cling to the moist cheese and berries.
7. 7Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant and lightly golden, then cool 1 minute.
8. 8Finish each bowl with the toasted almonds, a light drizzle of honey, and fresh lemon zest. Serve chilled right away for maximum protein punch.