Blueberry Cottage Cheese Smoothie Bowls
Creamy cottage cheese blended with coconut and blueberries makes a protein-packed smoothie bowl topped with fresh berries, granola, pepitas, and toasted walnuts.
Servings: 4 servings
Ingredients
- 2 cups reduced-sodium cottage cheese see note
- 1/4 cup canned unsweetened coconut cream see note
- 2 tablespoons honey plus additional to taste
- 1 1/4 cups fresh blueberries divided; 1 cup for blending and remaining for topping
- 1/2 cup fresh strawberries chopped or sliced, for topping
- 1/4 cup fresh raspberries for topping
- 1/4 cup fresh blackberries for topping
- 1/2 cup granola for topping
- 1/4 cup pepitas for topping
- 1/4 cup chopped toasted walnuts for topping
Instructions
- Measure and add 2 cups reduced-sodium cottage cheese, 1/4 cup canned unsweetened coconut cream, 2 tablespoons honey, and 1 cup of the blueberries to a high-powered blender.
- Blend starting on low and gradually increase speed to high for about 30 seconds to 1 minute, stopping to scrape down the sides or use the tamper as needed, until the mixture is smooth with no visible curds.
- Taste and add more honey if desired, then briefly blend again to incorporate any added sweetener.
- Divide the blended base evenly among four bowls.
- Top each bowl with the remaining 1/4 cup fresh blueberries, 1/2 cup strawberries (divided), 1/4 cup raspberries (divided), 1/4 cup blackberries (divided), 1/2 cup granola (divided), 1/4 cup pepitas (divided), and 1/4 cup chopped toasted walnuts (divided).
- Serve immediately.
Equipment
- High-powered blender
- Measuring Cups and Spoons
- Spatula
- bowls for serving
Notes
- Use reduced-sodium or no-salt-added cottage cheese for the best sweet flavor.
- If using no-salt cottage cheese, add a pinch of kosher or sea salt to taste.
- Whisk canned coconut cream if separated before measuring.
- Add a teaspoon more coconut cream if the mixture is too thick to blend.
- The blended base will thicken when chilled; stir or adjust consistency before serving.