This cottage cheese with fruit breakfast bowl is one of my favorite quick weekday recipes. Whipped cottage cheese is smooth and creamy, the perfect base for fresh fruit and granola.
For these cottage cheese bowls you can use fresh or frozen fruit - anything from berries to mangoes and peaches. The whipped cottage cheese can also be made ahead and stored so you can spoon out however much you need each day.
A Healthy, High Protein Breakfast
I'm always searching for new brain-healthy breakfast recipes that don't contain eggs and this one has to be one of the easiest. Cottage cheese with fruit is nothing new, but I used to always hate the texture. Since I discovered Greek yogurt was one of my migraine triggers, I needed a good substitute - yogurt and berries was always one of my go to breakfasts.
That's when I got the idea to whip cottage cheese as a substitute in a lot of my favorite recipes - from breakfast bowls to tzatziki sauce.
You'll love this cottage cheese with fruit recipe because:
- High protein - One cup contains at least 25 grams of protein.
- Healthy - Not only are you getting some healthy fat with the cottage cheese, but dark berries provide antioxidants that boost brain health.
- Easy - This is a great, quick recipe you can meal prep.
Cottage Cheese - Cottage cheese actually contains more protein per cup than Greek yogurt, coming in at around 25 grams. It is a fresh cheese (not aged), making it a good migraine-friendly option. It's also fairly low in calories and contains riboflavin (B2) and vitamin B12 which are both beneficial for brain health.
Berries - Dark berries like strawberries, blueberries, raspberries, and blackberries have been shown to support brain function. Even my favorite magnesium threonate supplement contains a berry blend that I swear works better for brain fog than other brands.
Chia Seeds - Packed with fiber, chia seeds can help boost iron, magnesium, and omega-3 fatty acids.
- Cottage cheese - I recommend Daisy brand, at least 4% fat or higher. The higher the fat the better it will taste. Sometimes I also like to mix whipped cottage cheese and ricotta or mascarpone for a richer flavor!
- Fruit - Strawberries, blueberries, and blackberries are my recommendation - fresh or frozen and defrosting. You could also use mango, peaches, kiwi, or whatever else you love that is in season.
- Chia seeds - Found at most health focused grocery stores near supplements.
- Honey - Cottage cheese runs a little salty so this helps to balance out the cheesy, salty flavor.
Types of Cottage Cheese
Low fat or Reduced Fat- Produced with between .5 and 2 percent milk fat. If your main concern is high protein content and don't care about flavor, this will typically contain the most amount of protein.
Regular - Must contain at least 4 percent milk fat. This will be the best in terms of flavor profile and I highly recommend using!
Low sodium - Cottage cheese can be naturally really high in sodium, but brands vary. Friendship Dairies makes a low sodium cottage cheese.
Whipped - Whipped cottage cheese is cottage cheese that has been whipped in either a blender or food processor till it's smooth and fluffy. This breaks up all the little cheese curds and the texture resembles Greek yogurt. You can also sometimes find cottage cheese pre-whipped in the store.
Step 1: Make whipped cottage cheese - Add any amount of cottage cheese and honey to a food processor and blend till smooth, using a rubber spatula to scrape down the sides so the texture is even throughout. For more details and instructions, see my Whipped Cottage Cheese post. If you don't mind the texture of regular cottage cheese, feel free to keep it the same! But for this cottage cheese with fruit bowl I prefer it to be smooth.
Step 2: Spoon into a bowl and top with fruit - Transfer the cottage cheese to a serving bowl or cup and top with fruit, granola, and chia seeds.
Step 3: Add honey, if desired - Sweetener helps to balance the saltiness of cottage cheese and makes it taste a little less cheesy.
This cottage cheese with fruit can be made many different ways. I highly recommend using fresh fruit for this recipe, unless blending frozen fruit directly in with the cottage cheese. This would make it more like a flavored yogurt!
Here are a few suggestions on types of fruit that would go well:
- Raspberries (not permitted on the HYH diet)
- Pomegranate seeds
- Cantaloupe or Honeydew
Other toppings for cottage cheese breakfast bowls that aren't fruit could include:
- Sunflower seeds
- Pumpkin seeds
- Hemp seeds
- Flaxseed or Chia seeds
A note on granola - I highly recommend pairing a sweet, crunchy granola with cottage cheese and fruit. It brings a great texture contrast! My favorite pairing is this Buckwheat Granola because it's got a great crunch. I also like a good homemade nut free granola. For something store-bought, I recommend 88 acres or Nature's Path Pumpkin Seed, which can be found at Costco and Trader Joe's.
Whipped cottage cheese can be transferred to an airtight container and stored up to one week or before the expiration date. Store it separately from the berries or fruit, only topping right before serving. Freezing is not recommended.
For tropical flavors, I like to pair mango and kiwi. Dark berries all work well together - blueberries, strawberries, and blackberries. And peaches and strawberries are also a nice pairing with cottage cheese.
Cottage cheese with fruit is a very balanced breakfast because it contains a good balance of protein and fiber. The protein content will help to keep you full for longer.
One cup of cottage cheese is equal to around 25 grams of protein. For this bowl, you may eat around a cup to 1 ¼ cups!
Seeds work great with cottage cheese and provide a bit of a crunch. I recommend chia seeds, pepitas (pumpkin seeds), sunflower seeds, or even sunflower seed butter. For a more savory topping, use cucumbers, dried shallots and fresh dill.
Cottage Cheese with Fruit Recipes
For more recipes that combine cottage cheese and fruit, see these posts. You'll especially love the Cottage Cheese Smoothie which is strawberry cheesecake flavored!
Cottage Cheese with Fruit
- 1 food processor or small blender
- 8 oz cottage cheese
- 1 cup fresh assorted fruit - mixed berries, peaches, cherries, mangoes, kiwi or peaches
- 1-2 teaspoons honey
- Optional: Chia seeds, flaxseed, granola
- Combine cottage cheese and honey in a food processor or small blender. Blend till smooth and fluffy, scraping down the sides with a rubber spatula as needed to blend evenly.
- Transfer whipped cottage cheese to a bowl and top with fruit and additional toppings as desired. Serve cold.
- For a lower sodium option, try Friendship Dairies low sodium cottage cheese.
- Honey helps to balance the saltiness of cottage cheese, adjust to personal taste.
- Fruit pairings that work well - Fresh berries (strawberries, cherries, blueberries, and blackberries), cherries also work well with mixed berries, mango and kiwi, mango and strawberries, peaches and mangoes, peaches and strawberries.
- Top it with granola, chia seeds, flaxseeds, or pumpkin seeds for added nutrition and fiber.
- Highly recommend my buckwheat granola!
- Using frozen fruit is best when blended together with cottage cheese. So add it all at one time when you blend the cottage cheese. It tastes like a flavored yogurt!