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Cottage Cheese with Pineapple & Almonds

Cottage Cheese with Pineapple & Almonds

Snack
Prep Time
20min
Cook Time
15min
Servings
4
Calories
278
Chef's Note

For the best texture and flavor, use large curd cottage cheese with 4% milkfat. The combination of protein powder, flaxseed, and chia seeds boosts the protein content while adding fiber. You can prepare this the night before for a convenient grab-and-go breakfast or snack option. The lemon zest brightens the flavor profile and complements the pineapple beautifully.

Tags
high-protein
high-fiber
vegetarian
dairy
nuts
fruit
no-bake
cottage cheese
pineapple
almonds
Ingredients

  • 3 cups large curd cottage cheese (4% milkfat)

  • 2 cups fresh pineapple

  • 1 cup raw almonds

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 cup flaxseed meal

  • 2 tablespoons chia seeds

  • 1/2 cup whey protein powder (unflavored)

  • 1/4 cup fresh mint leaves

  • 1 teaspoon lemon zest

Instructions
  • 1

    Toast 1 cup of almonds in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool completely.

  • 2

    While almonds are cooling, core and dice 2 cups of fresh pineapple into 1/2-inch cubes. If using canned pineapple, drain thoroughly and pat dry with paper towels.

  • 3

    Chop the cooled almonds coarsely, reserving 2 tablespoons for garnish.

  • 4

    In a small bowl, mix 2 tablespoons of honey with 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg until well combined.

  • 5

    In a large mixing bowl, gently fold 3 cups of cottage cheese with the honey-spice mixture until evenly incorporated.

  • 6

    Add 1/4 cup of flaxseed meal, 2 tablespoons of chia seeds, and 1/2 cup of whey protein powder to the cottage cheese mixture. Stir gently until well combined.

  • 7

    Fold in the diced pineapple and chopped almonds, being careful not to crush the cottage cheese curds too much.

  • 8

    Finely chop 1/4 cup of fresh mint leaves and grate 1 teaspoon of lemon zest.

  • 9

    Gently fold the mint and lemon zest into the mixture.

  • 10

    Cover and refrigerate for at least 15 minutes to allow flavors to meld and chia seeds to slightly expand.

  • 11

    Divide into 4 equal portions and garnish each with the reserved chopped almonds before serving.

Nutrition Information (per serving)
278
Calories
24g
Protein
21g
Carbs
11g
Fat
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