High-Protein Cottage Cheese Berry Bowl

Cottage cheese bowls have become a staple of modern American breakfast tables, swapping toast for a creamy, spoonable base. This version folds vanilla and cinnamon into low-fat curds, then crowns them with mixed berries, chia, and a drizzle of honey.

Serves 2 · 10 min prep · 3 min cook

Estimate for one serving

• 320 cal
• 28g protein
• 28g carbs
• 10g fat
• 3g fiber

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Ingredients

• 2 cups low-fat cottage cheese
• 1 1/2 cups fresh mixed berries
• 2 tbsp chia seeds
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/4 cup sliced almonds
• 1/2 tsp ground cinnamon
• 1 pinch pinch of salt

Instructions

1. 1Spoon the cottage cheese into a medium mixing bowl and stir in the vanilla extract, ground cinnamon, and salt until the mixture looks creamy and evenly seasoned.
2. 2Taste and adjust the sweetness by drizzling in the honey, folding gently so you do not break down the curds too much.
3. 3Rinse the mixed berries under cool water, pat them dry with a clean towel, and set aside any that look soft or overripe.
4. 4Divide the seasoned cottage cheese evenly between two serving bowls, smoothing the tops into a shallow well.
5. 5Scatter the berries over each bowl, pressing a few lightly into the cottage cheese so they stay put.
6. 6Sprinkle chia seeds evenly across both bowls; they will soften slightly as they sit and add gentle crunch.
7. 7Toast the sliced almonds in a dry small skillet over medium heat for 2 to 3 minutes, shaking often, until fragrant and lightly golden.
8. 8Scatter the warm toasted almonds over the berries, then serve immediately or cover and refrigerate up to overnight for meal-prep mornings.
9. 9If prepping ahead, keep almonds separate and add just before eating so they stay crisp.