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Breakfast recipe · from the recipe book

Lemon Cottage Cheese Parfait with Raspberry Chia Jam

Bright lemony cottage cheese layered with a jammy mashed-raspberry chia spread, juicy blueberries and a crunchy pepita-chia sprinkle.

Lemon Cottage Cheese Parfait with Raspberry Chia Jam

Ingredients

  • 2 cups250 gRaspberries
  • 1 oz24 gChia seedsdivided
  • 1½ tbsp30 gHoneydivided
  • 3 cups680 gCottage cheese, 2%
  • 1 tbsp6 gLemon zest
  • 1 tsp4 gVanilla extract
  • 1⅓ cups200 gBlueberries
  • ⅓ cup50 gPumpkin seeds (pepitas)use store-bought toasted pepitas if you like
  • ½ tsp1 gGround cinnamon

Steps

  1. Make the jam first: in a bowl, mash the raspberries with a fork until saucy, then stir in half of the chia seeds and half of the honey. Let it stand 15 minutes, stirring once, until thickened.
  2. While the jam sets, stir the cottage cheese with the lemon zest, the vanilla and the remaining half of the honey until evenly mixed.
  3. Make the seed crunch: in a small bowl, toss the pumpkin seeds with the remaining half of the chia seeds and the cinnamon.
  4. Divide half of the lemon cottage cheese among 4 glasses, then spoon half of the raspberry chia jam over it and scatter on half of the blueberries.
  5. Add the remaining half of the lemon cottage cheese, then the remaining half of the jam and the remaining half of the blueberries.
  6. Sprinkle the pumpkin seed and chia seed crunch over the tops just before serving so it stays crisp.

Contains: Milk.

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

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