WW Baked Blueberry Cottage Cheese Breakfast Bowls
Servings: 2
WW Points:
- 0ā1 points without oats
- 2ā3 points with oats (for both servings total)
š Ingredients:
- 1 cup fat-free cottage cheese
- 1 large egg
- 1 tbsp sugar-free maple syrup or 1ā2 tsp sweetener (adjust to taste)
- Ā½ tsp vanilla extract
- Ā½ cup blueberries (fresh or frozen, do not thaw)
- 1 tbsp rolled oats (optional, adds texture)
- Pinch of cinnamon
- Optional: pinch of salt (enhances flavor)
š„£ Step 1: Prep
- Preheat oven to 180Ā°C / 350Ā°F
- Lightly spray 2 ramekins or a small baking dish with nonstick spray
š„ Step 2: Mix the Base
- In a bowl, add cottage cheese
- If you want it smooth and creamy, blend it for 10ā15 seconds (optional but recommended)
- Add egg, vanilla, sweetener, cinnamon, and salt
- Whisk until fully combined
š” Texture tip:
- Not blended = slightly lumpy, more ācheesecakeā texture
- Blended = smooth, custard-like
š« Step 3: Add Blueberries
- Gently fold in blueberries
- If using frozen, add them straight in (this helps prevent bleeding color too much)
š„ Step 4: Assemble
- Pour mixture evenly into ramekins
- Sprinkle oats on top or mix them in
- Add a few extra blueberries on top for a pretty finish
š„ Step 5: Bake
- Bake for 25ā30 minutes
- It should look:
- Set in the middle (slightly jiggly is okay)
- Lightly golden on top
š” Donāt overbake! It will continue to firm up as it cools
ā² Step 6: Cool & Serve
- Let sit for 5ā10 minutes
- This helps it set and improves texture
šÆ Optional Toppings (Low/Zero Point Ideas):
- Extra fresh blueberries š
- Powdered sweetener
- Zero-sugar syrup drizzle
- Fat-free yogurt on top
š” Pro Tips:
- Want it more dessert-like? Add a few drops of almond extract
- Want higher protein? Add 1ā2 tbsp nonfat Greek yogurt to the mix
- Want firmer texture? Add 1 tsp cornstarch (adds minimal points)
