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Breakfast recipe · from the recipe book

Lemon Cottage Cheese Parfait with Blueberry Chia Jam

Bright, lemony whipped cottage cheese layered with a jammy no-cook blueberry chia jam, fresh raspberries and a maple-cinnamon seed crunch.

Lemon Cottage Cheese Parfait with Blueberry Chia Jam

Ingredients

  • 2 cups300 gFrozen blueberries, unsweetenedthawed
  • ½ oz20 gChia seeds
  • 2 tbsp40 gMaple syrupdivided
  • 3 cups680 gCottage cheese, 2%
  • 1 tbsp6 gLemon zest
  • 1 tsp4 gVanilla extract
  • ⅓ cup50 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ½ tsp1 gGround cinnamon
  • 1⅔ cups200 gRaspberries

Steps

  1. Make the jam first: in a bowl, mash the thawed blueberries with a fork, leaving some whole. Stir in the chia seeds and about half of the maple syrup. Let stand 20 minutes, stirring once, until thickened.
  2. While the jam sets, make the lemon cream: put the cottage cheese, lemon zest, vanilla and about a third of the maple syrup in a blender and blend until smooth and fluffy.
  3. Make the seed crunch: in a small bowl, toss the pumpkin seeds and sesame seeds with the cinnamon and the remaining maple syrup until coated. (For a toastier flavor, buy pre-toasted pepitas and sesame seeds.)
  4. Assemble four glasses: spoon half of the lemon cream into the glasses, then top with half of the blueberry chia jam and half of the raspberries.
  5. Add the remaining lemon cream, the remaining blueberry chia jam and the remaining raspberries.
  6. Sprinkle the seed crunch over the tops just before serving so it stays crisp.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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