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Breakfast recipe · from the recipe book

Tahini Date Cottage Cheese Mango-Raspberry Parfait

Silky cottage cheese whipped with dates and tahini, layered with tangy mango and raspberries and finished with crisp cardamom-maple walnuts.

Tahini Date Cottage Cheese Mango-Raspberry Parfait

Ingredients

  • 2¼ cups500 gCottage cheese, 2%
  • 60 gMedjool dates, pittedchopped
  • 2 tbsp30 gTahinistirred well
  • 1 tsp4 gVanilla extract
  • 1 whole300 gMangodiced
  • 1⅔ cups200 gRaspberries
  • 2 tsp10 gLemon juice
  • ⅔ cup chopped80 gWalnutsroughly chopped
  • 1 tbsp20 gMaple syrup
  • ½ tsp1 gGround cardamom
  • ⅛ tsp0.5 gSalt

Steps

  1. Line a plate with parchment. Toast the walnuts in a dry skillet over medium heat, stirring, for 4 to 5 minutes until fragrant.
  2. Add the maple syrup, the cardamom and the salt to the walnuts and stir for 1 minute until glossy. Spread on the parchment and cool for 10 minutes to crisp.
  3. Meanwhile, blend the cottage cheese, the dates, the tahini and the vanilla in a blender or food processor until smooth and creamy.
  4. In a bowl, gently toss the mango and the raspberries with the lemon juice.
  5. Divide the whipped cottage cheese mixture into 8 equal portions and the fruit mixture into 8 equal portions. In each of 4 glasses, layer one portion of cottage cheese mixture, then one of fruit, then repeat with a second portion of each.
  6. Break up the cooled walnuts and scatter one quarter over each parfait just before serving.

Contains: Milk, Tree nuts, Sesame.

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

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