Cottage cheese with fresh pineapple and almonds. Nothing to cook and one of the highest-protein five-minute breakfasts in the set.
- Ready in5 minutes
- Serves1
Ingredients
- 250 g cottage cheese, low fat
- 150 g pineapple
- 20 g almonds
Method
- Spoon the cottage cheese into a bowl.
- Peel and core the pineapple and cut it into chunks.
- Roughly chop the almonds.
- Pile the pineapple on the cottage cheese and scatter the almonds over the top.
What this plate gives you
Cottage cheese is the point: 250 g of the low-fat kind carries about 28 g of protein for about 200 calories, which is a better ratio than most yoghurts. The pineapple gives the 36 g of carbohydrate and the almonds most of the 16 g of fat. At 393 calories it is a fifth of a 2,000-calorie day. The bowl is sweet-and-salty; if the cottage cheese you buy is very salty, rinse it in a sieve.
Swaps
- Peach or melon for the pineapple: about the same numbers.
- Walnuts for the almonds: a little more fat, a different taste.
- Full-fat cottage cheese: about 60 more calories and a creamier bowl.
Keeping it
Keep the parts separate and it is a three-day breakfast: the cottage cheese and cut pineapple in the fridge, the almonds dry. Mixed, eat it within a day.
