Protein-Packed Berry & Cottage Cheese English Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Berry & Cottage Cheese English Muffin

YOUR SOLIN GENERATED RECIPE

Protein-Packed Berry & Cottage Cheese English Muffin

Toasted gluten-free English muffin halves topped with creamy cottage cheese and a vibrant medley of fresh berries for a refreshingly sweet crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

532kcal
Protein
47.4g
Fat
10.7g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 whole gluten-free English muffin

1.25 cup low-fat cottage cheese

0.5 cup fresh strawberries

0.25 cup fresh blueberries

1 tbsp hemp hearts

0.5 tsp ground cinnamon

1 tsp honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Split the gluten-free English muffin in half and toast until the edges are golden brown and crisp.

  • 2

    While the muffin toasts, hull the fresh strawberries and slice them into thin rounds.

  • 3

    Spread the low-fat cottage cheese generously and evenly over both toasted muffin halves.

  • 4

    Arrange the strawberry slices and fresh blueberries on top of the cottage cheese layer.

  • 5

    Sprinkle the hemp hearts and ground cinnamon over the berries for added texture and warmth.

  • 6

    Finish with a light drizzle of honey and serve immediately while the muffin is still warm.

Protein-Packed Berry & Cottage Cheese English Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Berry & Cottage Cheese English Muffin

YOUR SOLIN GENERATED RECIPE

Protein-Packed Berry & Cottage Cheese English Muffin

Toasted gluten-free English muffin halves topped with creamy cottage cheese and a vibrant medley of fresh berries for a refreshingly sweet crunch.

NUTRITION

532kcal
Protein
47.4g
Fat
10.7g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 whole gluten-free English muffin

1.25 cup low-fat cottage cheese

0.5 cup fresh strawberries

0.25 cup fresh blueberries

1 tbsp hemp hearts

0.5 tsp ground cinnamon

1 tsp honey

PREPARATION

  • 1

    Split the gluten-free English muffin in half and toast until the edges are golden brown and crisp.

  • 2

    While the muffin toasts, hull the fresh strawberries and slice them into thin rounds.

  • 3

    Spread the low-fat cottage cheese generously and evenly over both toasted muffin halves.

  • 4

    Arrange the strawberry slices and fresh blueberries on top of the cottage cheese layer.

  • 5

    Sprinkle the hemp hearts and ground cinnamon over the berries for added texture and warmth.

  • 6

    Finish with a light drizzle of honey and serve immediately while the muffin is still warm.