
Build-Your-Own Cottage Cheese Bowl
Indulge your creative side as well as your appetite with endless ways to customize this creamy, filling breakfast.
Ingredients
Savory Bowl
- 1 large hard boiled egg
- 1/2 cup 2% low-fat cottage cheese
- 6 grape tomatoes, sliced
- 1/4 cucumber, sliced
- 1 pinch black pepper
Blueberry Almond
- 1/2 cup 2% low-fat cottage cheese
- 1/8 teaspoon (real or imitation) vanilla extract (optional)
- 1/4 cup (fresh or frozen) blueberries
- 2 tablespoons sliced unsalted almonds
- 1 teaspoon honey
Tropical
- 1/2 cup low-fat 2% cottage cheese
- 1/2 cup canned pineapple tidbits in juice, drained
- 1 tablespoon unsweetened shredded coconut (optional)
- 1/4 banana, sliced
Chocolate Peanut Butter
- 1/2 cup low-fat 2% cottage cheese
- 1 teaspoon cocoa powder
- 1 teaspoon brown sugar
- 1/8 teaspoon (real or imitation) vanilla extract
- 1 tablespoon peanut butter
- 1/4 cup granola
Equipment & Utensils
- Bowl
- Air-tight container
- Fork or spoon
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and fruits.
- Place the cottage cheese into a small bowl followed by the rest of the remaining ingredients.
- Refrigerate the bowl in an air-tight container for up to four days. If using granola, do not prepare with granola ahead of time, as granola will get soggy. If serving with granola, eat immediately.
Tips
- Get creative! Have any leftover vegetables or fruit? Cottage cheese bowls are very flexible and taste great with a variety of flavors.
- This recipe is great for a quick grab and go breakfast. Plan ahead and pre-portion and add your ingredients ahead of time. Pre-portioned cottage cheese bowls will keep in the refrigerator for 3-5 days in an airtight container.
Nutrition Facts
Serving Size
Entire recipe
Per serving
Amount
Calories
190
Total Fat
8g
Sodium
410mg
Total Carbohydrate
10g
Protein
19g






