Strawberry Java Cottage Cheese Waffle
Sunshine Cottage Cheese English Muffin
Jamie says: Food is art (but art isn’t always food). I love breakfast. This morning I wanted to try something new, so I made myself (what I’d like to call) a Strawberry Java Cottage Cheese Waffle. I blended about 1 cup of strawberries, 1/2 tsp instant coffee, and 1/2 tsp flax seeds in a small blender. I then toasted a Kashi Heart to Heart Honey Oat waffle (http://www.kashi.com/products/heart_to_heart_waffles_original) and spread a 4 oz container of Breakstone’s LiveActive 2% Cottage Cheese (http://www.kraftfoods.com/kf/Products/ProductInfoDisplay.aspx?SiteId=1&Product=2100001328&) on top. I love the taste and the nutrition profile of these two products. Lastly, I drizzled the blended fruit mixture on top of the cottage cheese and added some sliced some bananas on top. I cut up some extra banana slices to dip in the remaining fruit mixture. I made Dad breakfast, too- a Sunshine Cottage Cheese English Muffin. I blended about 1/2 banana, 1/2 cup frozen mango, 2 strawberries, and 1/2 tsp flax seeds. I put this topping on 1/2 of an English muffin with the same cottage cheese. They were both very good, but I liked the thickness and cooler temperature of Dad’s even better. Nutrition note- to get the nutritional benefit of the flax seeds they should be ground.
Two Sisters, One Kitchen 