Meat-Free Fuel Italian vegetarian pescatarian high-protein shellfish-free

Cottage Cheese Raspberry Pistachio Bowl

Creamy cottage cheese topped with fresh raspberries and pistachios, assembled fresh for a bright Italian dolce-inspired breakfast bowl.

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Italian

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

🥤San Pellegrino 🍷Chianti Classico

Nutrition per Serving

385 Calories

28g Protein

18g Fat

32g Carbs

12g Sugar

6g Fiber

380mg Sodium

18mg Chol

Ingredients

For 2 servings

full-fat cottage cheese 450g (15.9 oz)

fresh raspberries 240g (8.5 oz)

raw shelled pistachios 40g (1.4 oz)

chia seeds 30g (1.1 oz)

honey 16g (0.6 oz)

vanilla extract 1 tsp

fresh lemon zest 2 tsp

Instructions

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.

Build

Divide cottage cheese between two bowls. Stir 0.5 tsp vanilla extract and 1 tsp lemon zest into each bowl until evenly combined, about 30 seconds, until no streaks remain and flavour is distributed throughout.

Plate

Top each cottage cheese bowl with raspberries in a loose cluster on one side. Sprinkle chopped pistachios and chia seeds across the tops. 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.