Cottage cheese on lettuce with strawberries, raspberries, orange segments, cantaloupe and kiwi, with brown bread and iced tea. — Photo: Bill Branson (Photographer) · Public domain · Wikimedia Commons

American · Breakfast · Snack

Cottage Cheese with Fruit

Name: Cottage Cheese with Fruit
Prep time: 8 min
Cook time: 3 min
Total time: 11 min
Cuisine: American
Ingredients: 1 1/2 cups Low-fat cottage cheese (2%); 1 cup Fresh strawberries, hulled and quartered; 1/2 cup Fresh blueberries; 1 medium Ripe peach, pitted and sliced; 2 tbsp Sliced almonds; 2 tsp Honey; 1/4 tsp Ground cinnamon; 4 leaves Fresh mint leaves

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Creamy low-fat cottage cheese topped with juicy berries, sliced peach and a sprinkle of toasted almonds. A protein-packed bowl that comes together in minutes.

Prep: 8 min
Cook: 3 min
Total: 11 min
Serves: 2

Easy
Vegetarian
Gluten Free
High protein

13%

Per serving253kcal13% of a 2,000 kcal day

21gProtein

28gCarbs

8gFat

4gFiber

Calories come from: Carbs 42% · Fat 27% · Protein 31%

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Ingredients

For 2 servings

1 1/2 cups340 gLow-fat cottage cheese (2%)
1 cup150 gFresh strawberries, hulled and quartered
1/2 cup75 gFresh blueberries
1 medium150 gRipe peach, pitted and sliced
2 tbsp14 gSliced almonds
2 tsp14 gHoney (optional)
1/4 tspGround cinnamon (optional)
4 leavesFresh mint leaves (optional)

Steps

1
Rinse the strawberries, blueberries and peach under cold water and pat them dry.
2
Hull and quarter the strawberries.
3
Pit the peach and cut it into thin slices.
4
Toast the sliced almonds in a dry pan over medium heat for 2 to 3 minutes, stirring, until golden and fragrant.
5
Tip the almonds onto a plate to cool.
6
Spoon the cottage cheese into two bowls.
7
Arrange the strawberries, blueberries and peach slices over the cottage cheese.
8
Scatter the toasted almonds on top.
9
Drizzle with honey and dust with cinnamon, if using.
10
Garnish with mint leaves, if using, and serve straight away.

Swaps, storage and make-ahead

Swaps

For a dairy-free version, use a plain dairy-free yogurt such as coconut or soy yogurt in place of the cottage cheese.
Swap the honey for maple syrup to make it vegan when paired with a plant-based yogurt labelled vegan.
Use raspberries, kiwi or cantaloupe instead of the peach and blueberries when they are cheaper or in season.
For a nut-free option, replace the almonds with toasted pumpkin seeds or sunflower seeds.

Storage

This is best eaten fresh, as the cut fruit softens and releases juice into the cottage cheese. If needed, cover and refrigerate within 2 hours and eat within a day; do not freeze.

Make ahead

Toast the almonds up to a week ahead and keep them in an airtight jar, and wash and cut the fruit up to a day ahead, storing it covered in the fridge separately from the cottage cheese until serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (365 g)	Per 100 g
Calories	253 kcal	69 kcal
Protein	20.6 g	5.6 g
Carbohydrates	28 g	7.7 g
of which sugars	20.8 g	5.7 g
Fiber	4.4 g	1.2 g
Fat	7.9 g	2.2 g
of which saturated	2.4 g	0.7 g
Sodium	525 mg	144 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.