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Required Equipment
- High-speed blender
- Spatula
- Serving bowls
Utilized Devices
Cooking Techniques
- high-speed blending
- no-cook assembly
Ingredients
- 240 gLow-fat cottage cheese
- 120 gPlain Greek yogurt
- 150 gFrozen mixed berries
- 120 mlUnsweetened almond milk
- 10 gGround flaxseed
- 20 gHemp seeds
- 15 mlMaple syrup or honey
- 5 mlVanilla bean paste
- 15 mlTahini
- 70 gFresh strawberries — sliced for topping
- 35 gFresh blueberries — for topping
- 12 gToasted coconut chips
- 16 gCacao nibs
Instructions
Blend cottage cheese, Greek yogurt, frozen berries, almond milk, flaxseed, hemp seeds, maple syrup, vanilla, and tahini until silky.
Stop and scrape as needed; add a splash more almond milk for a pourable consistency while keeping it thick enough to eat with a spoon.
Divide between two chilled bowls and top with strawberries, blueberries, coconut chips, cacao nibs, and extra hemp seeds.
Serve immediately or refrigerate up to 24 hours (stir before topping if the mixture thickens further).
Chef Tips
- ⭐Freeze the bowls for 10 minutes so the smoothie stays cold longer.
- ⭐Add a scoop of vanilla whey or plant protein if you want 10 more grams per serving.
- ⭐Use frozen cauliflower rice for extra veggies without changing flavor.
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Nutritional Highlights
- ✓30 g protein per bowl
- ✓Loaded with omega-3s from flax and hemp
- ✓Naturally gluten-free and refined-sugar-optional
Dietary Notes
Compliant With
Allergens
- Contains dairy (cottage cheese, yogurt)
- Contains sesame (tahini)
FAQ
Can I make it dairy-free?
Blend silken tofu with coconut yogurt and add a scoop of pea protein to mimic the creaminess and protein.
How do I pack it for work?
Blend the base, pour into jars, and keep toppings separate until serving so they stay crisp.
Nutrition
| Calories | 430 |
| Protein | 30 g |
| Carbs | 32 g |
| Fat | 20 g |