Cottage Cheese and Pineapple

Why You’ll Love This Recipe

This recipe is a perfect blend of creamy and sweet, offering a delicious way to stay full and energized. Cottage cheese provides an excellent source of protein and calcium, while pineapple adds natural sweetness and vitamin C. It’s quick to make, low in fat, and requires no cooking — ideal for busy mornings or healthy snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese (low-fat or full-fat, as preferred)
• Fresh pineapple chunks (or canned pineapple in juice, drained)
• Honey or agave syrup (optional, for added sweetness)
• Chopped mint leaves (optional, for garnish)
• A sprinkle of chia seeds or toasted coconut (optional, for extra texture)

Directions

1. In a small bowl, spoon the cottage cheese.
2. Add the pineapple chunks on top.
3. Drizzle with honey or agave syrup if you prefer added sweetness.
4. Sprinkle chia seeds, toasted coconut, or mint for extra flavor and presentation.
5. Serve immediately and enjoy chilled.

Servings and timing

This recipe serves 2 people.
Preparation time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes

Variations

• Tropical Mix: Add mango, papaya, or banana for a tropical fruit bowl.
• Savory Twist: Swap pineapple for diced cucumber and tomato, and season with salt and pepper.
• High-Protein Boost: Mix in a scoop of vanilla protein powder or top with crushed nuts.
• Dessert Style: Add a sprinkle of cinnamon or a drizzle of dark chocolate syrup for a sweet finish.
• Low-Fat Version: Use fat-free cottage cheese and fresh pineapple for a lighter option.

Storage/Reheating

Store leftover cottage cheese and pineapple separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the texture fresh. This dish is best served cold and does not require reheating.

FAQs

Can I use canned pineapple instead of fresh?

Yes, just make sure to drain it well and choose pineapple packed in juice rather than syrup.

What type of cottage cheese works best?

Small-curd or creamy cottage cheese pairs best with the texture of pineapple.

Is this recipe suitable for meal prep?

Yes, you can prepare individual portions and store them in the fridge for up to two days.

Can I make it dairy-free?

Yes, substitute cottage cheese with a dairy-free alternative made from almond or soy.

Is this a good post-workout snack?

Absolutely, the protein from cottage cheese and natural sugars from pineapple help with muscle recovery.

How can I make it sweeter naturally?

Use extra ripe pineapple or add a touch of honey or maple syrup.

Can I mix other fruits with pineapple?

Yes, strawberries, blueberries, or kiwi make great additions.

Is this recipe kid-friendly?

Yes, it’s a great way to introduce children to healthy, protein-rich snacks.

Can I use frozen pineapple?

Yes, thaw it before adding to avoid extra liquid.

How long can I store cottage cheese once opened?

Keep it refrigerated and consume within 5 to 7 days after opening.

Conclusion

Cottage Cheese and Pineapple is a quick, wholesome, and satisfying recipe that balances creamy and sweet flavors perfectly. Packed with protein, vitamins, and natural energy, it’s ideal for any time of day — from a light breakfast to a post-workout treat. Simple to make and endlessly versatile, this dish proves that healthy eating can be both delicious and effortless.

Cottage Cheese and Pineapple

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Fresh, protein-packed Tuna Salad Lettuce Wraps made with creamy tuna salad and crisp lettuce leaves — a light, low-carb meal that’s ready in minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2–3 servings
• Category: Lunch, Dinner
• Method: No-Cook, Assembled
• Cuisine: American

Ingredients

• 2 cans (5 oz each) tuna, drained
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 celery stalk, finely chopped
• 2 tablespoons red onion, finely diced
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• 8–10 large romaine, butter, or iceberg lettuce leaves
• Optional: 2 tablespoons chopped dill pickles, 1 tablespoon fresh herbs, or sliced avocado

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Instructions

1. Drain the canned tuna thoroughly and place it in a mixing bowl.
2. Add mayonnaise, Dijon mustard, celery, and red onion. Mix until well combined.
3. Stir in fresh lemon juice and season with salt and pepper to taste.
4. Taste and adjust seasoning as needed.
5. Gently separate and pat dry the lettuce leaves.
6. Spoon the tuna salad into the center of each leaf and fold or roll to form a wrap.
7. Serve immediately or refrigerate until ready to eat.

Notes

• For a lighter version, substitute Greek yogurt for mayonnaise.
• Keep lettuce leaves and tuna salad stored separately until serving for best texture.
• Use butter lettuce for softer wraps or romaine for extra crunch.
• Add herbs or spices like dill or cayenne for added flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 1g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 35mg