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Breakfast recipe · from the recipe book

Peach Raspberry Mint Parfait with Whipped Cottage Cheese

Silky lime-whipped cottage cheese layered with juicy peaches, tart raspberries and fresh mint, finished with a crunchy toasted pepita, sesame and chia sprinkle.

Peach Raspberry Mint Parfait with Whipped Cottage Cheese

Ingredients

  • 2⅔ cups600 gCottage cheese, 2%
  • ½ lime, juiced20 gLime juice
  • 1½ tbsp30 gMaple syrupdivided
  • 1 tsp4 gVanilla extract
  • 3 medium450 gPeachesdiced
  • 1½ cups180 gRaspberries
  • 1 tbsp chopped6 gFresh mintthinly sliced
  • ⅓ cup48 gPumpkin seeds (pepitas)bought already toasted
  • 1½ tbsp12 gSesame seedsbought already toasted
  • ½ oz12 gChia seeds

Steps

  1. Prepare first: dice the peach, slice the mint, and set out four parfait glasses. Use pumpkin seeds and sesame seeds sold already toasted so nothing needs heating.
  2. Whip the base: put the cottage cheese, lime juice, vanilla and two-thirds of the maple syrup in a blender or food processor and blend until very smooth, about 1 minute.
  3. Make the fruit layer: in a bowl, gently toss the peach, raspberries and mint with the remaining one-third of the maple syrup.
  4. Make the seed crunch: in a small bowl, stir together the toasted pumpkin seeds, the toasted sesame seeds and the chia seeds.
  5. Build the first layer: divide half of the whipped cottage cheese among the glasses, top with half of the peach-raspberry mixture, then sprinkle with half of the seed crunch.
  6. Build the second layer: add the remaining half of the whipped cottage cheese, the remaining half of the fruit, and finish with the remaining half of the seed crunch. Serve right away so the seeds stay crisp.

Contains: Milk, Sesame.

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

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