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Berries and pineapple cottage cheese pot — Greek yoghurt

Berries and pineapple cottage cheese pot — Greek yoghurt. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.

By Shift Some Timber editorial team · Published · Updated 2 November 2026

Pineapple cottage cheese and yoghurt pot with berries, oats and pumpkin seeds

Makes 1 servings · About 5 minutes

Ingredients

  • 180g low-fat cottage cheese
  • 80g pineapple
  • 25g mixed berries
  • 15g rolled oats
  • 10g pumpkin seeds
  • 40g 0% Greek yoghurt

Equipment

  • bowl or lidded container
  • spoon
  • knife
  • chopping board
  • kitchen scales

Method

  1. Wash and prepare the fruit; remove cores, stones and inedible peel. The stated weights are edible portions, not a requirement to weigh each bite.
  2. Spoon the low-fat cottage cheese and 0% Greek yoghurt into a bowl and add the prepared fruit.
  3. Add the rolled oats and pumpkin seeds just before serving. If packing ahead, keep these separate until you eat.
  4. Eat now or cover and refrigerate promptly. Keep chilled until eating and follow the shortest ingredient deadline.

Estimated nutrition

Per serving
Energy301.2 kcal
Protein25.9 g
Carbohydrate32 g
Fat8.8 g
FibreNot available
Saturates2.7 g

Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.

Allergens and product labels

Food safety and storage

Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.