Cottage Cheese Breakfast Parfait

Courtesy of: Nancy's
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Servings: 2
Prep: 10 min
Cook: NA
Total Time: 10 min

Description

Inspired by grandmother’s pear and cottage cheese pairing, this breakfast parfait (or dessert) is chock full of healthy fat, probiotics, protein, and fiber. Just like grandma used to serve, only fancier!

Ingredients

Apricot Jam Sauce

  • 8 oz Dried Apricots
  • ¼ cup Honey
  • 2 cups Water
  • 1 teaspoon Lemon Juice
  • 1/8 teaspoon Almond Extract

Spiced Pears

  • 3 tablespoons Butter
  • ¼ cup Bob’s Red Mill Brown Sugar
  • 4 large pears peeled and sliced into ¼-inch thick slices
  • ¼ teaspoon freshly grated Nutmeg

Protein Boost Vanilla Cottage Cheese

  • 16 oz Nancy’s Organic Whole Milk Cottage Cheese
  • ½ cup Bob’s Red Mill Vanilla Protein Powder Nutritional Booster
  • 2-3 tablespoons Milk as needed
  • 1 cup Bob’s Red Mill Gluten Free Honey Oat Granola

Directions

Apricot Jam Sauce

  1. Combine dried apricots, honey, and water in a small saucepan.
  2. Bring to boil, reduce heat, and simmer, covered, until apricots are very soft, about 20 minutes.
  3. Remove from heat and let cool slightly.
  4. Transfer to a blender and add lemon juice and almond extract.
  5. Puree until smooth.

Spiced Pears

  1. Melt butter in a large skillet over medium heat, then whisk in brown sugar.
  2. Add sliced pears and nutmeg.
  3. Stir gently, making sure to coat all pears in the brown sugar mixture.
  4. Reduce heat to low and cook until the pears soften and release their juices, stirring occasionally.
  5. Once pears are soft, remove from heat and let cool.

Protein Boost Vanilla Cottage Cheese

  1. In a large bowl, combine cottage cheese and booster.
  2. Add milk if needed to adjust consistency.

Assembly

  1. Set out four serving glasses. Generously fill glasses with the cottage cheese mixture.
  2. Drizzle some of the apricot jam sauce over the cottage cheese, then layer with spiced pear slices and top with granola.
  3. Continue to layer the cottage cheese, apricot jam sauce, spiced pears, and granola.
  4. Store chilled until ready to serve.