Sourdough with Whipped Cottage Cheese and Raspberry Chia Jam
Servings: 4 servings
1 cup (140g) frozen raspberries
1 tablespoon (13g) chia seeds
2 teaspoons honey, preferably raw
1 teaspoon freshly squeezed lemon juice
Pinch of kosher salt
1 cup (255g) cultured cottage cheese
2 slices thick-cut sourdough or sprouted grain bread, lightly toasted
Finely grated lemon zest, for topping
1. In a small saucepan over medium-high heat, heat the raspberries, stirring occasionally, until bubbling. Break up the fruit with the back of a spoon. Stir in the chia seeds, honey, lemon juice and salt. Remove from the heat and cool completely, 8 to 10 minutes. (The jam will thicken as it cools.)
2. Meanwhile, add the cottage cheese to the bowl of a food processor or blender (or use an immersion blender) and blend until smooth and creamy, about 2 minutes.
3. To serve, spread the cottage cheese over each piece of toast, top with a layer of raspberry chia jam and sprinkle with lemon zest.