Cottage Cheese Pot with Sweetcorn and Jalapeño
Makes 1 serving

INGREDIENTS
180 g Cottage cheese
50 g Sweetcorn, tinned and drained (Drained weight.)
20 g Pickled jalapeños
15 g Spring onion
A squeeze Lime juice
A few leaves, chopped Fresh coriander
To taste Black pepper

METHOD
1. Drain the sweetcorn and pat it dry on kitchen paper.
2. Chop the jalapeños and slice the spring onion finely.
3. Stir everything through the cottage cheese with the lime, coriander and pepper. Keep it in a lidded pot; it is better after an hour in the fridge.

Contains milk.

RECIPE NOTES
Sweetcorn is most of the carbohydrate here. Leave it out and the pot drops by about 50 kcal but loses the sweetness the jalapeño wants.
Pickled jalapeños from a jar keep for months and are 25 kcal per 100 g. Fresh chilli works too, with less of the vinegar sharpness.

Full recipe: https://www.getfuel8.com/recipes/cottage-cheese-sweetcorn-jalapeno-pot
