Whipped Cottage Cheese Breakfast Bowl
This Whipped Cottage Cheese Breakfast Bowl is topped with berries, coconut flakes, and hazelnuts for a perfect treat that tastes indulgent but is actually very healthy!
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 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.
Notes
This recipe is for 1 serving.
Toppings can be adjusted according to your preference.
Toasting the hazelnuts and coconut flakes in a dry skillet over medium-high heat for about 2 minutes will deepen the flavor and aroma.
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 Info Per Serving
Nutrition Facts
Whipped Cottage Cheese Breakfast Bowl
Amount per Serving
Calories
266
% Daily Value*
Fat
14.5
g
22
%
Saturated Fat
6
g
30
%
Trans Fat
0
g
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
6
g
Cholesterol
5
mg
2
%
Sodium
387
mg
16
%
Potassium
153.5
mg
4
%
Carbohydrates
18.8
g
6
%
Fiber
5.6
g
22
%
Sugar
11.6
g
13
%
Protein
17.8
g
36
%
Vitamin A
275
IU
6
%
Vitamin C
16.6
mg
20
%
Calcium
110
mg
11
%
Iron
0.9
mg
5
%
Net carbs
13.2
g
* Percent Daily Values are based on a 2000 calorie diet.