Whipped Cottage Cheese Breakfast Bowl

Cottage cheese is an excellent source of protein, low in fat, and high in calcium.

½ cup low fat or fat-free cottage cheese

¼ pomegranate

¼ cup blackberries

½ ounce unsweetened coconut flakes

1 ounce hazelnuts


In a small food processor or personal blender, pulse the cottage cheese until it is smooth and creamy, for about 2-3 minutes. Remove the seeds from the pomegranate and prepare the other toppings. Optional: toast coconut flakes and hazelnuts in a skillet over medium-high heat for 2-3 minutes, stirring frequently. Serve right away or keep in the fridge for up to 24 hours.

Leftovers can be stored in an airtight container in the refrigerator for about 24 hours. Whipped cottage cheese doesn’t keep as long as un-whipped, so only whip what you plan to eat in the next 1-2 days.

Nutrition Facts:
Serves 1

Calories: 266
Fat: 14.5g

Saturated Fat: 6g

Trans Fat: 0g

Polyunsaturated Fat: 1.1g

Monounsaturated Fat: 6g

Cholesterol: 5mg

Sodium: 387mg

Potassium: 153.5mg

Carbohydrates: 18.8g

Fiber: 5.6g

Sugar: 11.6g

Protein: 17.8g