Sourdough With Whipped Cottage Cheese And Raspberry Chia Jam Recipe

Cooking Directions

• STEP 1.Start by making the raspberry chia jam. In a saucepan, combine fresh or frozen raspberries, chia seeds, and a sweetener of your choice. Cook over medium heat until the raspberries break down and the mixture thickens.
• STEP 2.While the jam is cooking, slice the sourdough bread and toast it until golden brown.
• STEP 3.In a bowl, whip the cottage cheese until smooth and creamy.
• STEP 4.Spread a generous amount of whipped cottage cheese on each slice of toasted sourdough bread.
• STEP 5.Top the cottage cheese with a spoonful of raspberry chia jam and spread it evenly.
• STEP 6.Serve the sourdough with whipped cottage cheese and raspberry chia jam immediately and enjoy!

Cooking Tips

• You can adjust the sweetness of the raspberry chia jam by adding more or less sweetener according to your taste.
• Feel free to use any type of bread you prefer, but sourdough works particularly well with the tangy flavors of the cottage cheese and raspberry jam.
• Leftover raspberry chia jam can be stored in an airtight container in the refrigerator for up to a week.

Storage and Serving

• This dish is best served fresh, but you can prepare the components ahead of time and assemble them when ready to serve.
• To store the whipped cottage cheese, transfer it to an airtight container and refrigerate for up to 3 days.
• To store the sourdough bread, wrap it tightly in plastic wrap or place it in a bread box to keep it fresh for a few days.