Fruit Cottage Cheese Bowl
Quick answer
- Active time
- 8 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Juice from strawberries, blueberries, and banana runs between the small curds of cottage cheese, and each spoonful carries a mild saltiness and fruit sweetness together.
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There is no dressing, only a thin line of honey, and without the honey all the sweetness comes from the fruit. Pat the rinsed blueberries dry before they go on, or the cheese turns watery.
Ingredients
Instructions
- 1
Keep the 300 g cottage cheese cold, then divide it between two bowls, 150 g per bowl.
Press and smooth the surface with the back of a spoon so the fruit sits evenly on top.
- 2
Hull the 120 g strawberries and slice them thinly, about 2 to 3 mm.
Cut the banana into 0.7 cm rounds just before assembling so it stays firm and does not brown too quickly.
- 3
Rinse the 80 g blueberries briefly in cold water, then drain them well.
Pat them dry with a towel if needed, because excess water will loosen the cottage cheese and dilute the bowl.
- 4
Arrange the strawberries, banana rounds, and blueberries over the cheese in alternating sections.
Avoid piling all the heavier fruit in one spot, and leave a small rim around the bowl to prevent overflow.
- 5
Break the 30 g almonds into rough pieces by hand and scatter them over the fruit.
Keep the pieces chunky enough to stay crisp, since very fine bits soften quickly against the cheese and fruit.
- 6
Sprinkle 1 tablespoon chia seeds evenly, then drizzle 2 teaspoons honey in a thin stream.
Serve right away for a fresh texture, or chill for 10 minutes so the chia softens slightly into a gel-like finish.
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