Sourdough with Whipped Cottage Cheese and Raspberry Chia Jam
A delightful treat that's simple to make and bursting with flavor, perfect for a quick breakfast or light snack.
Ingredients
For the toast
- 2 slices sourdough bread Use day-old for best toasting results.
- ½ cup cottage cheese (full-fat) For a vegan option, substitute with dairy-free yogurt alternative or blended silken tofu.
For the raspberry chia jam
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon chia seeds
- 1 tablespoon honey Adjust sweetness to preference.
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- Pinch salt
Instructions
Preparation
- Toast the sourdough slices until golden and crisp.
- In a saucepan, heat raspberries, honey, vanilla, and salt over medium heat for 5 minutes until berries break down.
- Stir in chia seeds, reduce heat, and cook for 2 more minutes. Remove from heat and let cool to thicken.
- Blend cottage cheese in a food processor or blender until smooth and whipped.
Assembly
- Spread whipped cottage cheese over each slice of toast.
- Top with a generous spoonful of cooled raspberry chia jam.
- Sprinkle lemon zest on top and serve immediately.
Notes
Serve alongside a fresh green salad or with a fruit smoothie. Store assembled toast in an airtight container in the fridge for up to a day. Keep chia jam separately for about a week.