Make your own Whipped Cottage Cheese Breakfast Bowl topped with berries, coconut flakes, and hazelnuts. A perfect treat that tastes indulgent but is actually very healthy!
Have you ever had whipped cottage cheese? If not, you are missing out!
Regular cottage cheese is already pretty good – it is a great snack that is low-carb and high in protein, and it goes great with both sweet and savory mix-ins. But whipping it takes it to a whole new level.
So I would like to share with you my recipe for Whipped Cottage Cheese Breakfast Bowls. I make these regularly for breakfast or as a snack, and they are super delicious. The whipped cottage cheese is so creamy and smooth that it will feel like an indulgent treat.
How to make a whipped cottage cheese breakfast bowl
It’s so simple that you can barely call it a recipe:
Step 1 – pulse the cottage cheese in a small food processor or personal blender for about 2-3 minutes until it is smooth and creamy.
Step 2 – prepare toppings. You can use berries, fruit, nuts, seeds or almost anything else you like. For this recipe, I used pomegranate, blackberries, hazelnuts, and coconut flakes.
I toasted the hazelnuts and coconut flakes in a dry skillet for 2 minutes to give them a slightly “toasty” flavor and aroma, but you really don’t have to if you don’t want to spend that time.
Step 3 – Serve right away or keep in the fridge for up to 24 hours.
That’s it! Super easy, right?
Prepare the cottage cheese in advance
I often whip up cottage cheese right when I bring it home and then put it back into the original container. This way it is ready to go whenever I get a snack attack.
The whipped cottage cheese can’t keep for quite a long as when it’s un-whipped, so only do this when you know you eat it in the next 1-2 days.
If I don’t use all the cottage cheese for breakfast bowls, I typically make a few cottage cheese pancakes as well. They are my favorite low-carb pancakes and great when you have a little more time to make breakfast.
For more healthy breakfast recipes, take a look at this roundup of my favorite low-carb breakfast ideas for diabetics.
When you’ve tried this whipped cottage cheese breakfast bowl, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Whipped Cottage Cheese Breakfast Bowl
Ingredients
- ½ cup low fat or fat-free cottage cheese
- ¼ pomegranate
- ¼ cup blackberries
- ½ oz. unsweetened coconut flakes
- 1 oz. hazelnuts
Instructions
- 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.
- Optional: Toast the coconut flakes and hazelnuts in a skillet over medium-high heat for 2-3 minutes, stirring frequently.
- Serve right away or leave in the fridge for up to 24 hours.
Nutrition Info Per Serving
Hi, I tried this using a blender and could only find low fat cottage cheese. However when I did it it came out very thin/runny. Do you know why this might be?
Oh, that’s too bad 🙁 Some cottage cheese brands seem to be very watery which is really the only reason I can think of
I’m not a cottage cheese fan, but my daughters love it. This was an easy and unique breakfast that I will be making weekly for them!
New to you, I am. T2D. Eigh VERY resistant to change one. But with numbers starting to stay in the 400’s, I REALLLY want to change. I want to do cartwheels when I am 125. That won’t happen if I don’t become the change that I want in my life. I recognize that. Might I mention that I recently turned 64? Yeah. No cartwheels for me yet, and no lol, either. I am singularly impressed with what I learned from you yesterday, via certain posts. Refreshed, too. Now. The REAL reason for this comment is to give high praise for the Whipped Cottage Cheese! Wow. Now THAT is a game changer for me. I like it better than the other Cottage Cheese Whip thing that is flying around the internet right now! It is only okay to me, so I didn’t make it very often. Like, twice is all really. THIS recipe, now. I have visions in my head of ALL the ways I can do it up. The flavor profiles. Textures. AND STILL BE DIABETICALLY SAFE. I whipped the stuff up and held back some for my late night treat. Poured some cooked and pureed blueberries, sugar free, on top. VERY nice. And for once, my numbers did not skyrocket because I had a late night sweet treat. THANK YOU for this recipe. So diverse it will be. SO many things to change it up with! Thank you, thank you, thank you.
Donna – I’m so glad you, and your blood sugars, liked it. Keep up that spirit and energy and you’ll be doing cartwheels before you know it
Can I substitute the pomegranate for another maybe strawberries and the hazelnut for maybe almonds? I dont have either of those.
You sure can. It will change the macronutrients slightly but should still be tasty