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Cottage Cheese with Pineapple

Cottage Cheese with Pineapple

Snack
Prep Time
15min
Cook Time
10min
Servings
3
Calories
435
Chef's Note

For the best flavor contrast, make sure your pineapple is ripe but still firm. The brief cooking of half the pineapple creates a warm sauce that beautifully complements the cool, creamy cottage cheese while maintaining the fresh burst from the uncooked pineapple. If preparing in advance, store the granola separately and add just before serving to maintain its crunch.

Tags
high-protein
quick
snack
dairy
fruit
no-bake
gluten-free
vegetarian
cottage cheese
pineapple
Ingredients

  • 3 cups cottage cheese (4% fat)

  • 2 cups fresh pineapple

  • 3 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1/3 cup walnuts, chopped

  • 1 cup granola

  • 9 leaves fresh mint leaves

  • 3 tablespoons coconut flakes, unsweetened

Instructions
  • 1

    Toast 1/3 cup of chopped walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Set aside to cool.

  • 2

    If using fresh pineapple, peel and core 1 medium pineapple and cut into small 1/2-inch cubes to yield 2 cups.

  • 3

    In a small saucepan, combine 1 cup of the diced pineapple with 3 tablespoons of honey and 1 teaspoon of cinnamon. Cook over medium heat for 5 minutes until the pineapple softens slightly and releases its juices.

  • 4

    Remove the pineapple mixture from heat and stir in 1 teaspoon of vanilla extract. Allow to cool for 5 minutes.

  • 5

    In a large mixing bowl, whip 3 cups of cottage cheese with a fork until slightly smoother in texture.

  • 6

    Fold the cooked pineapple mixture into the cottage cheese, then gently fold in the remaining 1 cup of fresh pineapple cubes.

  • 7

    Toast 3 tablespoons of coconut flakes in the same dry skillet used for the walnuts for about 2 minutes until lightly golden. Watch carefully as they burn quickly.

  • 8

    Divide the cottage cheese mixture equally into 3 serving bowls.

  • 9

    Top each serving with 1/3 cup of granola, the toasted walnuts, and toasted coconut flakes.

  • 10

    Garnish each bowl with 3 fresh mint leaves and serve immediately, or refrigerate for up to 24 hours (add granola just before serving if making ahead).

Nutrition Information (per serving)
435
Calories
27g
Protein
49g
Carbs
14g
Fat
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