Cottage cheese dessert with raspberries

Cottage cheese dessert with raspberries: creamy, quick and finished with almonds. A simple dessert with cottage cheese, berries and a gentle sweetness.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 15 g
• Fat: 15 g
• Carbs: 12 g

Ingredients

• 200g cottage cheese
• 50g raspberries
• 30g almonds
• 1 tbsp maple syrup

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Stir the cottage cheese with the maple syrup in a bowl until smooth and light.
2. Roughly chop the almonds so they still have some bite when you eat them.
3. Toast the almonds briefly in a dry frying pan until they smell fragrant. Then let them cool for a moment.
4. Layer the cottage cheese and raspberries alternately in small glasses or bowls.
5. Scatter the toasted almonds over the top as a crunchy topping.
6. Serve the dessert straight away, or chill it briefly if you like it even fresher.

Good to know

When it needs to be quick, I especially like quiet desserts like this. Creamy, fresh and with a bit of crunch on top. No big effort, but a really lovely texture.

Swaps

Less sweet: halve the maple syrup and round it off with cinnamon, vanilla or a few berries | almonds → walnuts (more omega-3 fatty acids) | raspberries → blueberries (less tart, similar fibre) | cottage cheese → plain Greek yoghurt (creamier texture, also contains protein)

Allergens

Contains milk and tree nuts; well suited to children if the almonds are chopped or ground finely enough, and during pregnancy usually fine with fresh, carefully prepared ingredients.