By Robyn Burton
Start by toasting the sunflower seeds. Place a small skillet over medium heat and add 1 tablespoon of sunflower seeds. Stir frequently for about 3-5 minutes until they are golden brown and fragrant. Remove from heat and set aside to cool.
In a medium-sized bowl, combine 1 cup of cottage cheese, 1/2 cup of pineapple chunks, 1 teaspoon of honey, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir until well-mixed.
Toast 1 slice of whole-grain bread in a toaster until it's golden and crisp.
Serve the cottage cheese mixture in a bowl, and sprinkle the toasted sunflower seeds on top for added crunch and flavor.
Place the toasted bread slice on the side of the bowl to be enjoyed as a crunchy accompaniment to the creamy and fruity bowl.
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This Breakfast Snack Vegetarian recipe is ready in 15 minutes and features Cottage cheese, Pineapple chunks, Sunflower seeds and other delicious ingredients. Contains 395 calories total.
Start by toasting the sunflower seeds. Place a small skillet over medium heat and add 1 tablespoon of sunflower seeds. Stir frequently for about 3-5 minutes until they are golden brown and fragrant. Remove from heat and set aside to cool.
In a medium-sized bowl, combine 1 cup of cottage cheese, 1/2 cup of pineapple chunks, 1 teaspoon of honey, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir until well-mixed.
Toast 1 slice of whole-grain bread in a toaster until it's golden and crisp.
Serve the cottage cheese mixture in a bowl, and sprinkle the toasted sunflower seeds on top for added crunch and flavor.
Place the toasted bread slice on the side of the bowl to be enjoyed as a crunchy accompaniment to the creamy and fruity bowl.
Calories per Serving: 395
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