Cottage Cheese with Pineapple
15min
0min
2
357
Chef's Note
For the best flavor, use fresh pineapple rather than canned. If using canned, choose pineapple packed in juice rather than syrup, and drain well. The cottage cheese can be drained longer (up to 30 minutes) for a thicker, creamier texture. This versatile recipe can be customized with different fruits like berries or mango depending on what's in season.
Tags
Ingredients
2 cups low-fat cottage cheese
1 cup fresh pineapple
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup toasted walnuts
6 leaves fresh mint leaves
1/2 cup whole grain granola
2 teaspoons 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 1 cup of fresh pineapple into small, bite-sized chunks.
- 3
In a small bowl, mix 2 tablespoons of honey with 1/2 teaspoon of vanilla extract and 1/4 teaspoon of cinnamon until well combined.
- 4
Roughly chop 1/4 cup of walnuts and toast them in a dry pan over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- 5
Chiffonade 6 mint leaves by stacking them, rolling them tightly, and slicing into thin ribbons.
- 6
In a medium bowl, gently fold together the drained cottage cheese and pineapple chunks.
- 7
Drizzle the honey mixture over the cottage cheese and pineapple, and fold gently to incorporate.
- 8
Divide the mixture between two serving bowls.
- 9
Top each bowl with 1/4 cup of granola, 1 teaspoon of chia seeds, the toasted walnuts, and mint ribbons.
- 10
Serve immediately or chill for 10 minutes for a refreshing snack.
Nutrition Information (per serving)
357
23g
40g
12g
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