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
- ½ cup low fat or fat-free cottage cheese
- ¼ pomegranate
- ¼ cup blackberries
- ½ oz. unsweetened coconut flakes
- 1 oz. 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.
- 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.