A no-cook breakfast using plain strained Greek yogurt and cottage cheese in amounts providing at least 40 g protein, plus chia and a small berry portion for fiber; prep several days ahead.
ABy asa
Servings
4
2 cup Plain nonfat Greek yogurt (strained)
2 cup Low-fat cottage cheese
4 tbsp Chia seeds
0.5 cup Unsweetened almond milk
2 tsp Vanilla extract
1 tsp Ground cinnamon
1 tsp Lemon zest
1 pinch Fine sea salt
1 cup Mixed berries (blueberries, raspberries)
Calories
256 kcal
Protein
29g
Carbs
21g
Fat
6g
Fiber
5g
Sugar
10g
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Make the Base
1. Add the Greek yogurt, cottage cheese, almond milk, vanilla extract, cinnamon, lemon zest and sea salt to a blender or food processor. Blend for 30 to 45 seconds until completely smooth and creamy, scraping down the sides once.
2 cup Plain nonfat Greek yogurt (strained),
2 cup Low-fat cottage cheese,
0.5 cup Unsweetened almond milk,
2 tsp Vanilla extract,
1 tsp Ground cinnamon,
1 tsp Lemon zest,
1 pinch Fine sea salt
2. Transfer the mixture to a bowl and whisk in the chia seeds until evenly distributed. Let it rest for 5 minutes, then whisk again to prevent clumping.
4 tbsp Chia seeds
Assemble and Chill
3. Divide half of the base evenly among 4 lidded jars or containers. Scatter half of the mixed berries over the top, then spoon in the remaining base.
0.5 cup Mixed berries (blueberries, raspberries)
4. Top each pot with the remaining berries and seal with lids. Refrigerate for at least 4 hours or overnight so the chia thickens into a pudding-like texture.
0.5 cup Mixed berries (blueberries, raspberries)
Store and Serve
5. Keep the pots refrigerated for up to 4 days. Stir lightly if desired and eat cold straight from the jar, no reheating needed.
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