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Breakfast recipe · from the recipe book

Whipped Cottage Cheese Triple Berry Parfait

Silky lemon-vanilla whipped cottage cheese layered with a jammy raspberry chia seed sauce and juicy fresh berries for a cool, creamy, fruit-forward breakfast with no crunch.

Whipped Cottage Cheese Triple Berry Parfait

Ingredients

  • 3 cups680 gCottage cheese, 2%
  • 2 tbsp40 gMaple syrupdivided
  • 1½ tsp6 gVanilla extract
  • 2 tsp4 gLemon zest
  • 2 cups250 gRaspberries
  • 1 oz30 gChia seeds
  • 1⅓ cups200 gBlueberriesrinsed and patted dry
  • 1½ cups sliced250 gStrawberriessliced
  • 1 tbsp chopped6 gFresh mintleaves torn

Steps

  1. Make the raspberry sauce first so it has time to thicken: in a bowl, mash the raspberries with a fork until saucy.
  2. Stir the chia seeds and half of the maple syrup into the mashed raspberries. Let stand 15 to 20 minutes, stirring once, until the chia seeds swell and the sauce turns jammy.
  3. While the sauce sets, rinse the blueberries and slice the strawberries; toss the blueberries and strawberries together in a bowl.
  4. Add the cottage cheese, the remaining half of the maple syrup, the vanilla and the lemon zest to a blender. Blend 1 to 2 minutes, scraping down once, until completely smooth and fluffy.
  5. Divide the whipped cottage cheese into eight equal portions, the raspberry chia seed sauce into four, and the berry mix into eight.
  6. In each of 4 glasses, layer one portion of whipped cottage cheese, then one portion of the berry mix, then one portion of the raspberry chia seed sauce.
  7. Top each glass with a second portion of whipped cottage cheese and the last portion of the berry mix.
  8. Scatter the mint over the top and serve right away, or cover and chill up to 1 day.

Contains: Milk.

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

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