Snack 2 min 1 bowl
Cottage Cheese Berry Bowl
28 g of protein, sweet, creamy — and cottage cheese haters welcome.
Per serving
- Protein
- 28 g
- 56% DV
- Calories
- 340
- kcal
- Fiber
- 8 g
- 29% DV
- Magnesium
- 80 mg
- 19% DV
Carbs 33 g · fat 13 g · sugars 21 g (incl. natural) · calcium 320 mg · potassium 520 mg · sodium 695 mg. We did the math: each ingredient by weight with USDA FoodData Central values, and the protein powder from its label. Brands differ a little.
Cottage cheese is having a moment, and for good reason: a cup has around 24 grams of protein for not much money. If the lumps are what put you off, blend it for 20 seconds first — it turns smooth and spoonable, like a thick yogurt.
Ingredients
1 bowl
- 1 cup 2% cottage cheese (225 g)
- ⅔ cup raspberries (80 g)
- about 12 almonds, chopped (15 g)
- 1½ tsp honey (10 g)
- a pinch of cinnamon
How to make it
- 1
Optional: blend the cottage cheese until smooth, about 20 seconds.
- 2
Spoon into a bowl, drizzle with honey and dust with cinnamon.
- 3
Top with the raspberries and almonds.
Kitchen notes
- Whipped cottage cheese keeps 3–4 days in the fridge — blend the whole tub at once.
- Look at the sodium on the label: brands range widely, so it's worth comparing if you eat it daily.
- Frozen raspberries, thawed, make a quick sauce — mash them with a fork.
More from the kitchen
Nutrition sources for this recipe
- Cheese, cottage, lowfat, 2% milkfat — USDA FoodData Central #172182
- Raspberries, raw — USDA FoodData Central #167755
- Nuts, almonds — USDA FoodData Central #170567
- Honey — USDA FoodData Central #169640
- Spices, cinnamon, ground — USDA FoodData Central #171320