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Breakfast recipe · from the recipe book

Raspberry-Ginger Mango Cottage Cheese Parfait

Tangy cottage cheese brightened with lemon zest, layered with a jammy smashed raspberry-ginger sauce, sweet mango cubes and maple walnuts for a creamy, juicy, crunchy bite.

Raspberry-Ginger Mango Cottage Cheese Parfait

Ingredients

  • 1¾ cups400 gCottage cheese, 2%
  • 1 tsp2 gLemon zest
  • 2 cups250 gRaspberries
  • 1 tbsp grated6 gFresh gingerpeeled and finely grated
  • 1 tbsp24 gMaple syrupdivided
  • 1 whole300 gMangopeeled and cut into small cubes
  • ⅔ cup chopped70 gWalnutsroughly chopped
  • ½ tsp1 gGround cinnamon

Steps

  1. Prepare everything first: grate the ginger, cube the mango and chop the walnuts.
  2. In a bowl, mash the raspberries with a fork, then stir in the grated ginger and half of the maple syrup to make a loose, jammy sauce; let it sit while you continue.
  3. In a second bowl, stir the cottage cheese with the lemon zest.
  4. In a small bowl, toss the walnuts with the cinnamon and the remaining half of the maple syrup until coated.
  5. In 4 glasses, layer half of the lemon cottage cheese, half of the raspberry-ginger sauce and half of the mango cubes.
  6. Repeat with the remaining half of the cottage cheese, the remaining half of the raspberry sauce and the remaining half of the mango.
  7. Top each glass with the maple-cinnamon walnuts and serve right away.

Contains: Milk, Tree nuts.

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

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