Italian · Breakfast
Cottage Cheese Raspberry Pistachio Bowl
Creamy cottage cheese topped with fresh raspberries and pistachios, assembled fresh for a bright Italian dolce-inspired breakfast bowl.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
18gFat
32gCarbs
12gSugar
6gFiber
380mgSodium
18mgChol
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Instructions
1
Prep
Roughly chop 40g raw shelled pistachios. Measure 450g full-fat cottage cheese, 240g fresh raspberries, 30g chia seeds, 16g honey, 1 tsp vanilla extract, and 2 tsp fresh lemon zest. Have all ingredients ready for assembly.
2
Build
Divide cottage cheese equally between two bowls (225g each). Stir 0.5 tsp vanilla extract and 1 tsp fresh lemon zest into each bowl until evenly combined, about 30 seconds, until no streaks remain and flavour is distributed throughout.
3
Plate
Top each cottage cheese bowl with raspberries in a loose cluster on one side. Sprinkle chopped pistachios and chia seeds across the top of each bowl. Drizzle honey lightly over each bowl and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) full-fat cottage cheese
- 240g (8.5 oz) fresh raspberries
- 40g (1.4 oz) raw shelled pistachios
- 30g (1.1 oz) chia seeds
- 16g (0.6 oz) honey
- 1 tsp vanilla extract
- 2 tsp fresh lemon zest