Cottage Cheese with Pineapple
15min
0min
2
357
Chef's Note
For a creamier texture, try blending half of the cottage cheese until smooth before folding it back into the remaining curds. This creates a luxurious texture while maintaining some of the characteristic cottage cheese texture. If fresh pineapple isn't available, canned pineapple in 100% juice (not syrup) works well too - just be sure to drain and reserve the juice separately.
Tags
Ingredients
2 cups cottage cheese (2% milkfat)
2 cups fresh pineapple
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup toasted walnuts, chopped
6 leaves fresh mint leaves
1/2 cup granola
2 tablespoons chia seeds
Instructions
- 1
Drain excess liquid from 2 cups of cottage cheese by placing it in a fine-mesh strainer for 5 minutes.
- 2
While the cottage cheese is draining, cut 2 cups of fresh pineapple into 1/2-inch cubes, reserving any juice.
- 3
In a small bowl, whisk together 2 tablespoons of honey, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon.
- 4
Toast 1/4 cup of walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then set aside to cool.
- 5
In a medium bowl, gently fold together the drained cottage cheese and the honey-cinnamon mixture until well combined.
- 6
Chiffonade 6 mint leaves by stacking them, rolling tightly, and slicing into thin ribbons.
- 7
Divide the cottage cheese mixture between two serving bowls.
- 8
Top each bowl with 1 cup of pineapple cubes, 1/4 cup of granola, 1 tablespoon of chia seeds, and 2 tablespoons of toasted walnuts.
- 9
Garnish with the mint ribbons and drizzle with any reserved pineapple juice.
- 10
For best flavor, let sit for 5 minutes before serving to allow the flavors to meld together.
Nutrition Information (per serving)
357
23g
40g
12g
Reviews (0)
No reviews yet
Be the first to review this recipe!