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🍳 Cottage cheese with strawberries and crunchy pumpernickel

458 kcal · 30 min · 4 servings

Ingredients

• 500 g strawberries
• 3 sprigs mint
• 0.5 lime (juice)
• 150 g pumpernickel (sliced)
• 30 g hazelnuts (2 tbsp)
• 30 g blanched almond kernels (2 tbsp)
• 2 tbsp liquid honey
• 2 tsp butter (10 g)
• 800 g grainy cream cheese

Instructions

1. 1. Remove the stems from the strawberries and wash them thoroughly.
2. 2. Cut the strawberries in half or quarters depending on their size.
3. 3. Wash the mint and pat it dry with a kitchen towel.
4. 4. Pluck the mint leaves from the stems.
5. 5. Set aside a few nice mint leaves for decoration.
6. 6. Cut the rest of the mint into thin strips.
7. 7. Place the cut strawberries in a bowl.
8. 8. Add the lime juice and the cut mint leaves to the strawberries.
9. 9. Mix everything well and let the mixture marinate for about 10 minutes.
10. 10. Cut the pumpernickel into cubes of about 1 cm.
11. 11. Roughly chop the hazelnuts and almonds.
12. 12. Place the pumpernickel, hazelnuts, and almonds in a hot pan.
13. 13. Toast the ingredients over medium heat for about 5 minutes without fat.
14. 14. Add the honey and butter to the pan.
15. 15. Stir everything and caramelize it lightly for about 3 minutes.
16. 16. Remove the pan from the heat.
17. 17. Place the cottage cheese into small bowls.
18. 18. Top the cottage cheese with the marinated strawberries.
19. 19. Top with the warm pumpernickel mix.
20. 20. Garnish the dish with the reserved mint leaves.

Nutrition per serving

• kcal: 458
• Protein: 31 g · Fett/Fat: 21 g · Carbs: 35 g