Whipped Strawberry Basil Cottage Cheese Toast

Cottage cheese has been resurrected from its boring stereotype of a dated dairy snack plunked in a bowl with fresh fruit. Today its thee cool kid in the market since 1 cup of low-fat cottage cheese has a whopping 25 grams of protein. The mighty curds also features vitamin A and potassium.

If you’ve recently hopped on to any social platform, chances are your feed delivered you a recipe or two featuring the 70s dairy fave in anything from lasagna to ice cream. I’m always searching for new ways to add protein to our breakfast rotation, so I put together this Whipped Strawberry Basil Cottage Cheese Toast. This simple morning meal doesn’t require turning on the oven. A quick whiz in your blender of only a few ingredients gives you a great whipped cottage cheese that is also delicious as a topping with yogurt and granola or served simple on your favorite bread. I love how it feels light and bright with the berries and fresh herb. My daughter prefers the version of this that uses fresh mint. Either way, you have a Spring dish that gives your day a sunny start.

Whipped Strawberry Basil Cottage Cheese Toast

A light and bright dish that comes together in your blender giving you a creamy topping for your favorite morning toast. Sorry avocado, but strawberry basil whipped cottage cheese as got you beat.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 2 cups cottage cheese
• 1 tsp lemon juice
• 1 Tbsp maple syrup
• 4 strawberries plus more for garnish
• 2 small basil leaves
• 4 pieces rustic sourdough

Method

 

1. In a blender, add the cottage cheese, lemon juice, maple syrup, strawberries and basil. Process until smooth, scraping down sides as necessary.
2. Toast sourdough in toaster. Butter then divide whipped cottage cheese between toasts and garnish with cut, fresh strawberries.