Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Whipped cottage cheese with roasted grapes and walnuts
Cottage cheese beaten smooth, warm roasted grapes and a scatter of toasted walnuts.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 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 grapes split in 12 to 15 minutes at 200°C
- Confirm one minute of whisking smooths full-fat cottage cheese
- Photograph the finished toast
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 470 kcal
- per serving
- Protein
- 25 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk, tree nuts. Check the labels on packaged ingredients:
- sourdough bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan).
Toss the grapes with the oil and thyme on a small tray and roast for 12 to 15 minutes, until some have split and released their juice.
Meanwhile, beat the cottage cheese in a bowl with a whisk, or blitz it, for a full minute until the curds disappear and it is smooth and glossy.
Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, shaking often, then chop them roughly.
Toast the sourdough bread. Spread the whipped cottage cheese thickly, spoon over the grapes with their juices, and scatter the walnuts on top.
The useful detail
Beating cottage cheese for a full minute changes it completely. The curds break down and you get something closer to a thick ricotta, which is why this works on toast when spooned cottage cheese does not.
Make it work for you
One serving is A slice of toast with 150 g of whipped cottage cheese, half the grapes and half the walnuts. 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.
Quark instead of cottage cheese
Already smooth, so no whipping needed. Slightly sharper.
Per serving: about 40 kcal less, about 1 g less protein, about 6 g less fat.
Flaked almonds instead of walnuts
Lighter and sweeter. They toast faster, so watch the pan.
Per serving: about 10 kcal less, about 1 g more protein, about 2 g less fat.
Allergens: Both are tree nuts.
Cherries instead of grapes
More acidic and they release more juice. Stone them first.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A cold breakfast where the protein comes from cottage cheese rather than a shake, and the roasted fruit does the work sugar usually does.
| Energy | 470 kcal |
|---|---|
| Protein | 25 g |
| Fat | 20 g |
| of which saturates | 4 g |
| Carbohydrate | 51 g |
| of which sugars | 22 g |
| Fibre | 3 g |
| Sodium | 780 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 2. 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.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| grapes | 200 g | FDC 174683Grapes, red or green (European type, such as Thompson seedless), raw | 138 kcal | 1.4 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| fresh thyme leaves | 1 g | FDC 173470Thyme, freshA teaspoon of thyme leaves weighs 0.8 g, under 1 kcal on FoodData Central 173470. That record has no sugars value, so the leaves are listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| cottage cheese | 300 g | FDC 172179Cheese, cottage, creamed, large or small curd | 294 kcal | 33.4 g |
| walnuts | 30 g | FDC 170187Nuts, walnuts, english | 196 kcal | 4.6 g |
| sourdough bread | 100 g | FDC 172675Bread, french or vienna (includes sourdough)Calculated with FoodData Central's French or Vienna bread record, which it states includes sourdough. | 272 kcal | 10.8 g |
| Whole recipe | Divided by 2 | 940 kcal | 50.1 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. Ingredients marked “Not calculated” are excluded and could add at most 1 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Keep the roasted grapes covered in the fridge for 3 to 4 days and the whipped cottage cheese in its own tub. Assemble only when you are eating.
- Reheating
- No reheating needed. The grapes are good cold, or warmed for a minute in a pan.
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.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian