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Cottage cheese with apple sauce, cinnamon and almond

Cottage cheese blended until smooth, with cinnamon apple sauce spooned through it and a little ground almond on top. Five minutes, no cooking, and soft enough to eat a spoonful at a time.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm 60 seconds of blending gives a smooth texture with a stick blender
  • Photograph the finished bowl
Time
About 5 min
estimated
Serves
1
see below
Energy
300 kcal
per serving
Protein
25 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 1 serving

1 serving

Check off ingredients as you go.

Contains milk, tree nuts.

Cooking steps

  1. Blend the cottage cheese with a stick blender, or in a small food processor, for a full 60 seconds, until it is completely smooth and glossy. If you like the curds, stir it well instead.

  2. Stir the cinnamon into the apple sauce. If you would rather have it warm, heat it in the microwave for 20 to 30 seconds and stir again.

  3. Spoon the cottage cheese into a bowl and swirl the apple sauce through it in two or three strokes, so the two stay distinct.

  4. Scatter the ground almonds over the top and eat straight away.

The useful detail

Blend the cottage cheese for a full minute. Short of that it stays grainy; given the whole minute the curds break down completely and it turns as smooth as a thick yoghurt, with exactly the same protein.

Make it work for you

One serving is One bowl, about 310 g. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Fat-free Greek yoghurt instead of cottage cheese

    Tangier and smoother with no blending, at slightly lower protein and much less salt.

    Per serving: about 80 kcal less, about 2 g less protein, about 8 g less fat.

  • A ripe pear, finely grated, instead of the apple sauce

    Fresher and wetter, with a little more fibre. Grate it just before eating so it does not brown.

    Per serving: about 15 kcal more, about the same protein, about the same fat.

  • Leave out the almonds

    Plainer, with a little less protein and fibre.

    Allergens: Removes tree nuts.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

Nearly all the protein is the cottage cheese, about 22 g in 200 g, which is why a bowl this small still lands in the mid-twenties.

Nutrition per serving
Energy300 kcal
Protein25 g
Fat14 g
of which saturates4 g
Carbohydrate21 g
of which sugars15 g
Fibre3 g
Sodium630 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 1. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
cottage cheese200 gFDC 172179Cheese, cottage, creamed, large or small curd196 kcal22.2 g
apple sauce100 gFDC 171695Applesauce, canned, unsweetened, without added ascorbic acid (Includes foods for USDA's Food Distribution Program)42 kcal0.2 g
ground cinnamon1.5 gFDC 171320Spices, cinnamon, ground3 kcal0.1 g
ground almonds10 gFDC 170568Nuts, almonds, blanchedCalculated with FoodData Central's blanched almond record, which is what ground almonds are made from.59 kcal2.1 g
Whole recipeDivided by 1300 kcal24.6 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Best eaten as soon as it is made. If you make it ahead, cover it, keep it in the fridge and eat it within 24 hours; the apple sauce thins the cottage cheese as it stands. Do not leave it out of the fridge for more than 2 hours.
Reheating
Not for reheating. Serve cold, or with only the apple sauce warmed.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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