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Emma Hartwell

High-Fiber Cottage Cheese Bowl (11g Fiber)

Cottage cheese has plenty of protein and exactly zero fiber. Two spoonfuls of seeds and a handful of berries fix that in five minutes — 11 grams of fiber and 24 grams of protein in one bowl.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3/4 cup cottage cheese full-fat or 2% — skim goes watery
  • 1 tbsp chia seeds
  • 1 tbsp ground flaxseed ground, not whole — whole seeds pass straight through
  • 1/2 cup raspberries fresh, or frozen and thawed
  • 1 tsp honey or maple syrup optional
  • pinch of cinnamon

Method
 

  1. Spoon the cottage cheese into a bowl. If the curds bother you, blitz it for 20 seconds in a blender or with an immersion blender first — it turns silky, like a thick yogurt, and nobody can tell what it started as.
  2. Stir the chia seeds and ground flaxseed straight into the cottage cheese. This is the entire fiber step, and it vanishes into the texture completely.
  3. If you have five minutes, let the bowl sit — the chia softens and thickens everything into something closer to a mousse. If you do not, eat it right away; it is still good.
  4. Top with the raspberries, a drizzle of honey if you want it sweet, and a pinch of cinnamon.

Notes

Fiber: ~11g — 5g from the chia, 2g from the flax and 4g from the raspberries. The cottage cheese itself contributes none, which is the whole reason this recipe exists.
Make it ahead: stir the seeds in the night before and refrigerate. By morning it has set into a thick, spoonable bowl. Add the berries just before eating.
Savoury version: skip the berries, honey and cinnamon. Keep the seeds, add half a sliced avocado, a handful of cherry tomatoes and everything bagel seasoning — about 10g fiber.
Storage: 3 days refrigerated once the seeds are stirred in.