These quick and easy, high-protein Whipped Cottage Cheese Bowls, topped with fruit and almonds, are perfect for breakfast or as a snack.
Whipped Cottage Cheese Bowls
I love this easy Whipped Cottage Cheese Bowls recipe, a delicious way to get 32 grams of protein in your day. They’re so easy to make and require no cooking. You can top them with any fruit you like. I used bananas and berries here, but peaches and pineapple would also be delicious. For more cottage cheese recipes, try these Savory Cottage Cheese Bowls, Berry Cottage Cheese Breakfast Bowls, and Peach Pie Cottage Cheese Bowls.
Why You’ll Love This Whipped Cottage Cheese Bowl Recipe
Not everyone is a cottage cheese fan because of the texture. If that’s you, then you’ll love these whipped cottage cheese bowls! Blending the cottage cheese takes it from lumpy to smooth in under a minute.
- Healthy High Protein Breakfast: One bowl has 32.5 grams of protein, making it the perfect way to start your day. Plus, they’re low in calories.
- Easy: Yes, you have to pull out the blender, but after that, all you do is top the cottage cheese with whatever fruit and nuts you have. And if your mornings are usually rushed, you can even meal prep them so you have
breakfast ready to go. - Dietary Restrictions: They’re high-protein, vegetarian, gluten-free, and Weight Watchers-friendly.
If you make these simple cottage cheese bowls, I would love to see them. Tag me in your photos on Instagram or Facebook!
Cottage Cheese Bowls Ingredients
Here’s everything you’ll need to make this healthy whipped cottage cheese bowl recipe. The exact measurements are in the recipe card below.
- Cottage Cheese: Although some brands sell whipped cottage cheese in containers, I much prefer the taste of Good Culture, so I whip it myself.
- Vanilla: Use vanilla extra or vanilla bean paste for a sweeter flavor. If using a vanilla bean, cut it in half and scrape the seeds out with a spoon.
- Sweetener: Any kind will work–granulated sugar, honey, or maple syrup. For a sugar-free, zero-calorie option, use monk fruit.
- Fruit: I used sliced bananas and mixed berries (blueberries, raspberries, and strawberries).
- Nuts: Add slivered almonds for a little crunch and extra protein.
How to Make Whipped Cottage Cheese Bowls
Make breakfast in just 2 easy steps! For the complete instructions, see the recipe card below.
- Whip Cottage Cheese: Blend cottage cheese, vanilla, and sweetener on medium-high in a blender until smooth.
- Make the Cottage Cheese Bowls: Pour the whipped cottage cheese into 2 bowls, and top with fresh fruit and almonds.
Variations
- What can I use instead of whipped cottage cheese? If you don’t love cottage cheese, substitute Greek yogurt. You can skip the blender step, and if you use vanilla yogurt, omit the sweetener and vanilla.
- Fruit: Use whatever fruit is in season, like peaches, figs, pineapple, mango, or pomegranate seeds.
- Nuts: Swap almonds for walnuts or pecans.
- Seeds: For more protein and fiber, top with flax, chia, or hemp seeds.
How to Meal Prep Cottage Cheese Bowls
- Whip the cottage cheese the day before, and transfer it to 2 airtight containers.
- Top each with fruit and nuts. If using bananas or apples, wait to cut them right before eating so they don’t brown.
- In the morning, stir to combine and enjoy!
The whipped cottage cheese will last 5 days, so you can double the recipe for breakfast all week.
Whipped Cottage Cheese FAQs
Whipped cottage cheese has a smoother texture than regular.
A few brands make whipped cottage cheese, but I don’t love any of them. So, I make it at home using Good Culture, my favorite.
No. Both are soft, creamy cheese, but they are different. Cottage cheese is less sweet, higher in protein, and lower in calories. Whipped ricotta is fantastic on toast, like in my Whipped Ricotta Toast with Roasted Tomatoes, or in quiche, muffins, or baked pasta for a creamy texture.
Greek yogurt and cottage cheese are both good options. Nutritionally, they’re both healthy, with cottage cheese lower in carbs and yogurt higher in protein. Their taste and texture differ, so it comes down to personal preferences. Use whichever you enjoy more!
So many things! Cottage cheese is delicious with fruit, nuts, honey, and even veggies and herbs for a savory option.
More Cottage Cheese Breakfast Recipes You’ll Love
- High-Protein Scrambled Eggs with Cottage Cheese
- Greek Cottage Cheese Bowls
- Protein Waffles
- Pineapple Chia with Cottage Cheese
- Protein Bagels with Cottage Cheese
Whipped Cottage Cheese Bowls
Equipment
Ingredients
- 1 16-ounce container low-fat cottage cheese, I love Good Culture
- ½ teaspoon vanilla bean paste, or vanilla extract
- 3 tablespoons monk fruit sweetener, such as Lakanto, or sugar, honey or maple syrup
- 1 cup strawberries, sliced and divided
- 1 cup blueberries, or raspberries, blackberries (or a mix of each)
- 3 tablespoons slivered almonds, for topping
Instructions
- Add cottage cheese, vanilla, and sweetener into a blender.
- Blend on medium high until smooth, roughly 30 seconds. You may need to scrape down the sides.
- Pour into 2 bowls and top with fresh berries and slivered almonds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Yogurt: If you don’t love cottage cheese, substitute Greek yogurt. You can skip the blender step, and if you use vanilla yogurt, omit the sweetener and vanilla.
- Fruit: Use whatever fruit is in season, like peaches, figs, pineapple, mango, or pomegranate seeds.
- Nuts: Swap almonds for walnuts or pecans.
- Seeds: For more protein and fiber, top with flax, chia, or hemp seeds.
What a fun way to mix things up. It transforms cottage cheese into a totally different texture and taste. I immediately sent the recipe to my 2 best friends I added a Tbsp of mixed nut butter (Costco) for extra fiber and good fat. Yum.
Like many others, I was surprised by how it turned out. I was skeptical at first, but it was absolutely worth trying. Just sweet enough, just vanilla enough. Soooo good! I swapped the strawberries for raspberries, used 0.3% cottage cheese, maple syrup, and added chia seeds. This one is definitely going into my favorites.
Glad you enjoy it!
I think I need to try adding more vanilla and sweetener. Although the texture was great, it was still pretty sour tasking. I see other reviews comparing this to cheesecake, so I’m thinking more sweetener may help.
Delicious and filling! I have tried cottage cheese every way and could not eat it.
Glad you enjoyed this!
Love the your whipped cottage cheese recipe but I also like it savory. So I spread on my toast with tomatoes chopped in balsamic vinegar with some type of greens. Thank you!
I love this simple meal! Such a great way to switch things up from my usual Greek yogurt. The texture of cottage cheese isn’t my favorite, so this whipped version really satisfies and with a whopping 32g of protein! Thank you for another reliable staple recipe
I’m concerned about the amount of sodium in regular cottage cheese. Are there varieties of low sodium cottage cheese? Do you have a favorite? Also does Cottage cheese have more protein than Greek Yogurt?
Another good seed I just discovered from a RD is Basil Seeds. More fiber and some other nutrients than chia seeds but very similar in texture.
I’ve been choking down a lot of Greek yogurt with fruit and berries. It doesn’t work for me. Today I tried it with whipped cottage cheese and it’s a winner. Now to make a savory version . TY!!
Try this one! https://www.skinnytaste.com/savory-cottage-cheese-bowl/
I wasn’t a fan of the whipped cottage cheese. Cottage cheese is salter than Greek yogurt, and it just wasn’t for me.
I grew up eating cottage cheese, my mom always mixed it with peaches or pineapple. I love it savory with fish, (salmon, tuna, or even sardines. This was quick and easy and very tasteful. I always have cottage cheese in the fridge, never would have thought to whip it. Thanks for the recipe.
I can’t believe I’ve been missing out on this recipe! I’ve never liked fruit in my cottage cheese. I prefer vegetables. However, when I read the comment about it tasting like cheesecake, I decided to try it. It really does remind me of cheesecake! I’m out of vanilla so I added a little vanilla protein powder & amazing!
Make this often. Its the best breakfast, snack, lunch! So versatile!
This is a good recipe. I have a Vitamix and did a manual/fairly low speed whip and it came out very creamy. I used the Lakanto monk fruit sweetener in the ratio the recipe calls for and was surprised at how overly sweet this was. I will be trying one less tablespoon next time.
Love this – it’s like eating cream. Even if you dont like cottage cheese, try it.
I just made this recipe and it was surprisingly really good. I did mix in some reduced sugar vanilla greek yogurt, just because it was going bad and I wanted to use it up, and it really made this feel like a treat. I will definitely be adding this to my breakfast rotation.
Perfect!
I like cottage cheese and so I use it a lot for snacks throughout the week. Lately it’s like the “Pina Colada” song…”like a worn out recording of a favorite song”.
Whipping the cottage cheese takes this dish to a whole new level. With the fruit, maple syrup, and slivered almonds (it was all I had on hand), this tasted amazing! Yes, like a decadent cheesecake.
I used a local grocery brand (HEB) for my cottage cheese. Very yummy!
Added a scoop of vanilla protein powder to really up the protein and a splash of oatmilk.
This was delicious! I added a dollop of Greek yogurt to make it a bit smoother and I’ll definitely make it again!
I love to make variations of this recipe for a quick and easy breakfast or snack. I have a huge sweet tooth, and I use this as a dessert, too. It is fantastic with a little dark chocolate shaved onto it, or a bit of granola for crunch.
Can you make this ahead and store in fridge? If so for how long!
This is very good. It reminds me of the $$$, high calorie restaurant breakfast parfaits. I used sugar free maple syrup. It is easy to save half the recipe for the next day.
I struggle with cottage cheese (texture), but this was delicious!
Made it with maple syrup and it was delicious!
This was such a good surprise as I’m new to the cottage cheese craze. Came together in no time and the taste is reminiscent of cheesecake (I used maple syrup as my sweetener). So happy to have another high protein breakfast for the rotation that can be mostly made ahead and doesn’t require protein powder!
Delicious!!
I work with adults with disabilities and I made this for them for our healthy snack class, it was a HUGE hit!!!!! Everyone loved it so much, it was insanely delicious!!!!
Good culture cottage cheese is my favorite and this whipped version with toppings is a bonus!
This was very tasty! It tastes like cheesecake. But nutritionally not as much protein as I thought. When you half the recipe, it’s really only 14-16 grams, not 32.
It is 32 grams of protein for 1 serving of recipe. 1/2 the recipe is 1 cup of cottage cheese. There are 14 grams for 1/2 cup of the cottage cheese, so 1 cup would be 28 grams of protein and there is protein in the almonds as well.
Loved the flavor, didn’t love the runny whipped cottage cheese. I was expecting it to be thicker.
I have made this with a few different brands. Sometimes it comes smooth and yummy, other times kinda watery. Just a heads up that a different brand could give a better texture.
Easy and tasty. I added a splash of high protein milk to mine out of personal preference.
So tasty! 😊
Delicious and pretty – I love the red, white and blue with a nutty crunch! Even a half portion is satisfying. I made it twice, once using maple syrup as the sweetener, and the second time with regular sugar. I preferred the flavor with the maple syrup, but it’s of course an individual preference.
This was great.
So good! My grocery store didn’t have Good Culture but it came out delicious anyway. This makes me want to make more things with cottage cheese. Thanks Gina.
I used 1/2 cup 2% Good Culture Cottage Cheese and 1/2 cup Fage Greek Yogurt for one serving, so 😋 my new favorite breakfast!!
I used 1/2 cup 2% Good Culture Cottage Cheese and 1/2 cup Fage Greek Yogurt for one serving , so yummy 😋 this is my new favorite breakfast!
So good! I used Lakanto Golden (what I had on hand) it worked fine for the sweetener – served with thawed frozen wild blueberries and granola. Fantastic breakfast, lunch, or dessert!
I purée the cottage cheese, vanilla with fruit and nuts then fill popsicle forms. They are great for a hot afternoon treat!
I have a Vitamix. I couldn’t get my cottage cheese (I used Good Culture) to whip till smooth. Any tips? Perhaps it was because I halved the recipe?
I just took the cottage cheese out of the blender and it’s really liquid. Is that normal? Does it firm back up after being refrigerated? I used Good Culture low fat, 1/2 t vanilla bean paste and 3 T monk fruit sweetener like the recipe called for!
Mine did the same – it tastes great (and love the idea of chopping frites and making a popsicle) but not sure I can eat it like yogurt.
I hate cottage cheese but this literally tastes like cheesecake!! Even my husband proclaimed “alchemy!” after a taste from the blender. Make it – you won’t regret it.
I had a bag of cherries, pitted and halved them the night before and mixed with strawberry slices. The cottage cheese when sweetened and whipped is delicious! I also added some sunflower seeds. Thanks for another high protein egg free option for breakfast!
I just tried Skinnytaste’s high-protein whipped cottage cheese bowls, and they quickly became my fave! It tastes fantastic with fresh fruit and nuts mixed in with the velvety smoothness. I eat this quick and delicious breakfast to stay full and energized all day. I heartily suggest trying it out for a wholesome start to your day. For other options that are high in protein, check out https://kodiakcakes.com. and the recipe found here!
this is so brilliant ! i’ve been loving using whipped cottage cheese as a high protein swap for cream sauces and dips, but i love this idea for breakfast.
great!!
I’m in love!! Super yummy, healthy snack/dessert. I put the cottage cheese in a large glass bowl, stirred in sugar and vanilla, then used an immersion blender on high. It turned out great!
Good Culture is definitely the best cottage cheese. I agree 100% and thank you for turning me on to it! Will try this recipe whipping it as I normally eat mine this way with berries, nuts and a sprinkle of flax. Thanks Gina!
Perfect!!
What percent cottage cheese?
low fat I think it’s 2%
For those of US who HATE cottage cheese, this is a game-changer. I’ve been incorporating “whipped cottage cheese” into several recipes for some time. Trust me – you will now like cottage cheese. Also, cottage cheese is 1/2 the price of Greek Yogurt, but the protein/fat/calorie count is very close being the similar.