Recipes
Snack
Cottage cheese with pineapple and pumpkin seeds
Cool cottage cheese topped with juicy pineapple and toasted pumpkin seeds, sweet, salty and high in protein.
- Prep
- 3 min
- Cooking
- 3 min
Per serving
222 kcal
- Protein
- 19 g
- Carbs
- 21 g
- Fat
- 8 g
- Fibre
- 2 g
In these plans
Check every ingredient for allergies and intolerances, and read product labels. Health and safety
- Pumpkin seeds 4 tbsp 35 g
- Cottage cheese (2%) 600 g ≈ 2 ¾ cups
- Pineapple, diced, fresh or canned in juice and drained 400 g ≈ 2 ½ cups
Steps
- Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes, until they start to pop.
- Spoon the cottage cheese into a bowl.
- Top with the pineapple and sprinkle with the warm pumpkin seeds.
Tip: Canned pineapple packed in juice, not syrup, works just as well and costs less.
No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.
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