These quick and easy, high-protein Whipped Cottage Cheese Bowls, topped with fruit and almonds, are perfect for breakfast or as a snack.
Whipped Cottage Cheese Bowls
I love this easy Whipped Cottage Cheese Bowls recipe, a delicious way to get 32 grams of protein in your day. They’re so easy to make and require no cooking. You can top them with any fruit you like. I used bananas and berries here, but peaches and pineapple would also be delicious. For more cottage cheese recipes, try these Savory Cottage Cheese Bowls, Berry Cottage Cheese Breakfast Bowls, and Peach Pie Cottage Cheese Bowls.
Why You’ll Love This Whipped Cottage Cheese Bowl Recipe
Not everyone is a cottage cheese fan because of the texture. If that’s you, then you’ll love these whipped cottage cheese bowls! Blending the cottage cheese takes it from lumpy to smooth in under a minute.
- Healthy High Protein Breakfast: One bowl has 32.5 grams of protein, making it the perfect way to start your day. Plus, they’re low in calories.
- Easy: Yes, you have to pull out the blender, but after that, all you do is top the cottage cheese with whatever fruit and nuts you have. And if your mornings are usually rushed, you can even meal prep them so you have
breakfast ready to go. - Dietary Restrictions: They’re high-protein, vegetarian, gluten-free, and Weight Watchers-friendly.
If you make these simple cottage cheese bowls, I would love to see them. Tag me in your photos on Instagram or Facebook!
Cottage Cheese Bowls Ingredients
Here’s everything you’ll need to make this healthy whipped cottage cheese bowl recipe. The exact measurements are in the recipe card below.
- Cottage Cheese: Although some brands sell whipped cottage cheese in containers, I much prefer the taste of Good Culture, so I whip it myself.
- Vanilla: Use vanilla extra or vanilla bean paste for a sweeter flavor. If using a vanilla bean, cut it in half and scrape the seeds out with a spoon.
- Sweetener: Any kind will work–granulated sugar, honey, or maple syrup. For a sugar-free, zero-calorie option, use monk fruit.
- Fruit: I used sliced bananas and mixed berries (blueberries, raspberries, and strawberries).
- Nuts: Add slivered almonds for a little crunch and extra protein.
How to Make Whipped Cottage Cheese Bowls
Make breakfast in just 2 easy steps! For the complete instructions, see the recipe card below.
- Whip Cottage Cheese: Blend cottage cheese, vanilla, and sweetener on medium-high in a blender until smooth.
- Make the Cottage Cheese Bowls: Pour the whipped cottage cheese into 2 bowls, and top with fresh fruit and almonds.
Variations
- What can I use instead of whipped cottage cheese? If you don’t love cottage cheese, substitute Greek yogurt. You can skip the blender step, and if you use vanilla yogurt, omit the sweetener and vanilla.
- Fruit: Use whatever fruit is in season, like peaches, figs, pineapple, mango, or pomegranate seeds.
- Nuts: Swap almonds for walnuts or pecans.
- Seeds: For more protein and fiber, top with flax, chia, or hemp seeds.
How to Meal Prep Cottage Cheese Bowls
- Whip the cottage cheese the day before, and transfer it to 2 airtight containers.
- Top each with fruit and nuts. If using bananas or apples, wait to cut them right before eating so they don’t brown.
- In the morning, stir to combine and enjoy!
The whipped cottage cheese will last 5 days, so you can double the recipe for breakfast all week.
Whipped Cottage Cheese FAQs
Whipped cottage cheese has a smoother texture than regular.
A few brands make whipped cottage cheese, but I don’t love any of them. So, I make it at home using Good Culture, my favorite.
No. Both are soft, creamy cheese, but they are different. Cottage cheese is less sweet, higher in protein, and lower in calories. Whipped ricotta is fantastic on toast, like in my Whipped Ricotta Toast with Roasted Tomatoes, or in quiche, muffins, or baked pasta for a creamy texture.
Greek yogurt and cottage cheese are both good options. Nutritionally, they’re both healthy, with cottage cheese lower in carbs and yogurt higher in protein. Their taste and texture differ, so it comes down to personal preferences. Use whichever you enjoy more!
So many things! Cottage cheese is delicious with fruit, nuts, honey, and even veggies and herbs for a savory option.
More Cottage Cheese Breakfast Recipes You’ll Love
- High-Protein Scrambled Eggs with Cottage Cheese
- Greek Cottage Cheese Bowls
- Protein Waffles
- Pineapple Chia with Cottage Cheese
- Protein Bagels with Cottage Cheese
Whipped Cottage Cheese Bowls
Equipment
Ingredients
- 1 16-ounce container low-fat cottage cheese, I love Good Culture
- ½ teaspoon vanilla bean paste, or vanilla extract
- 3 tablespoons monk fruit sweetener, such as Lakanto, or sugar, honey or maple syrup
- 1 cup strawberries, sliced and divided
- 1 cup blueberries, or raspberries, blackberries (or a mix of each)
- 3 tablespoons slivered almonds, for topping
Instructions
- Add cottage cheese, vanilla, and sweetener into a blender.
- Blend on medium high until smooth, roughly 30 seconds. You may need to scrape down the sides.
- Pour into 2 bowls and top with fresh berries and slivered almonds.
Last Step:
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- Yogurt: If you don’t love cottage cheese, substitute Greek yogurt. You can skip the blender step, and if you use vanilla yogurt, omit the sweetener and vanilla.
- Fruit: Use whatever fruit is in season, like peaches, figs, pineapple, mango, or pomegranate seeds.
- Nuts: Swap almonds for walnuts or pecans.
- Seeds: For more protein and fiber, top with flax, chia, or hemp seeds.
