Cinnamon Apple Cottage Cheese Parfait

Steps

1. Prepare first: dice the apple and toss it with the lemon juice so it stays bright. Line a plate with parchment for the seeds.
2. Toast the crunch: in a dry skillet over medium heat, toast the pumpkin seeds and sesame seeds, stirring often, for 3 to 4 minutes until the pumpkin seeds puff and pop and the sesame turns golden.
3. Drizzle one third of the maple syrup and a pinch (about one third) of the cinnamon over the seeds and stir for 1 minute until glossy and sticky. Take the pan off the heat, stir in the flaxseed, and spread the seeds on the parchment to cool and crisp.
4. Cook the apples: wipe out the skillet, add the apple with its lemon juice, the water, another third of the maple syrup and half of the remaining cinnamon. Cook over medium heat, stirring, for 6 to 8 minutes until the apple is tender but holds its shape and the liquid turns syrupy. Cool for 10 minutes.
5. Make the cream layer: stir the vanilla, the remaining maple syrup and the remaining cinnamon into the cottage cheese.
6. Assemble: divide half of the cottage cheese mixture among 4 glasses, top with half of the apples, then repeat with the remaining cottage cheese mixture and the remaining apples.
7. Break the cooled seed crunch into clusters and scatter it over the parfaits just before serving so it stays crisp.