Why hello there.
I have a tangy, fruity, nutty, protein-packed breakfast for you today!
The pleasant tanginess (plus a substantial dose of protein) comes from low fat cottage cheese.
I absolutely love cottage cheese now, but a while back I encountered a moldy bowl of the stuff, and let me just say, it took a loooonng time to warm back up to cheesy curds.
Don’t get me wrong, I love furry friends, but not so much in my cottage cheese.
(Blue cheese, yes! But that’s another matter entirely.)
So what goes well with tangy cheese?
I had a jar of apricot raspberry jam loitering in my fridge, so I went with that.
Apricots and cheese do get along quite well, might I add.
I wanted to introduce a crunch factor to this morning treat, so I decided to let toasted pecans in on the fun.
Always toast your nuts.
Before topping my fruity, tangy bowl with the nutty pecans, I tossed them in a bit of ground cinnamon.
The cinnamon adds more flavor of course, plus a touch of warmth.
P.S. If you’re looking for a vegan option, simply swap in plain dairy-free yogurt for the cottage cheese.
P.P.S. You can use plain ole apricot jam or basic raspberry jam if you don’t have apricot raspberry on hand. Blackberry would be nice too! Speaking of fruit, if you have fresh apricots or raspberries, please do take advantage of those guys! I added a few frozen raspberries to the top (mostly for looks) because the good stuff isn’t in season yet.
P.P.P.S. This quick “recipe” is an awesome snack as well.