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Cottage Cheese with Pineapple, Chilli and Lime

Cottage cheese with fresh pineapple, lime juice, mint and a pinch of chilli flakes. 17 g of protein for 197 kcal.

Calories
197kcal
Protein
17g
Fat
7g
Carbs
17g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

  • Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Cottage cheese150 g
  • Pineapple100 g

    Fresh, not tinned. Tinned in juice is fine but weigh it drained; the syrup kind adds sugar you have not counted. Flesh only.

  • Lime juiceA squeeze
  • Chilli flakesA pinch
  • Fresh mintA few leaves, torn
  • SaltA pinch

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Method

  1. Cut the pineapple into small chunks, squeeze the lime over and toss with a pinch of salt and the chilli flakes. Leave it five minutes so the juice runs.

  2. Spoon the cottage cheese onto one side of a small plate or bowl.

  3. Tip the pineapple and all its juice against the cottage cheese and tear the mint over. Eat with a fork so each mouthful gets both.

Worth knowing

  • Salt and chilli on fruit is a Mexican street habit and it makes pineapple taste sweeter, not hotter. A pinch is enough.
  • Swapping to 0% Greek yogurt at the same weight saves about 60 kcal but loses the curds, which are the point against the soft fruit.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.