Ingredients
- 1 cup cottage cheese
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- 1/4 cup fresh raspberries
- 1 tablespoon raw honey
- 1/4 cup granola
- 2 tablespoons unsweetened coconut flakes
- 3 to 4 fresh mint leaves
- Pinch of sea salt
Instructions
- Scoop 1 cup cold cottage cheese into a medium serving bowl as the foundation layer.
- Gently level the cottage cheese with the back of a spoon to create an even base surface.
- Leave slight ridges in the cottage cheese to help the toppings nestle attractively into the base.
- Distribute fresh blueberries evenly across the cottage cheese base in clusters.
- Arrange fresh strawberry slices in a circular pattern around the blueberries.
- Scatter fresh raspberries gently across the top, balancing color and visual distribution.
- Drizzle 1 tablespoon raw honey across the entire bowl in a thin zigzag pattern.
- Sprinkle 1/4 cup granola over the honey layer to add texture and crunch.
- Top with 2 tablespoons unsweetened coconut flakes distributed evenly across the surface.
- Garnish with 3 to 4 fresh mint leaves for visual appeal and fresh flavor.
- Add a final pinch of sea salt across the bowl to enhance sweetness perception.
- Serve immediately while the cottage cheese is cold and the granola is crisp.
Notes
Use cold cottage cheese and ripe, firm berries for the best texture. Add granola at the very last moment before serving so it stays crunchy, and do not skip the small pinch of sea salt because it brightens the natural sweetness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 18g
- Sodium: 385mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 25mg
