This is a recipe I have been making for about a year now and I have adapted it over time. I usually make this with strawberries only but I have beautiful pomegrante just sitting and waiting for me! If you like a combination of tangy and sweet and don’t mind pomegrante seeds then this recipe is for you. It has very little ingredients and can be enjoyed as breakfast or a snack.
1/4 of a pomegrante or 1/4 cup pomegrante seeds + tspn extra
3 fresh strawberries
2 tspns maple syrup
1/2 cup + tspn extra fat-free plain chunks cottage cheese
1 Dark chocolate square
Remove the seeds from your pomegrante and set aside. In a serving glass layer a 1/4 cup of cottage cheese and two teaspoons of pomegrante and drizzle a tspn of maple syrup over. Using your blender, blend the rest of your cottage cheese, maple syrup and strawberries until smooth. Pour your strawberry mixture in your glass over the pomegrante and cottage cheese layers. You can add your extra cottage cheese and pomegrante as a garnish and shave half of your chocolate square on top (I used 70% dark chocolate because that is as bitter as I will go, lol but feel free to use whichever you prefer). Place your glass in the fridge for about 30 minutes to an hour before tucking in.