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Prep Time: 5 mins | Cook Time: 25 mins | Serves: 2

Ingredients

• ½ c raspberries, fresh or frozen

• ½ c nectarines, sliced

• ½ c 2% cottage cheese*

• 1 Tbsp lemon juice

Topping:

• 2 tsp ground flax seeds

• 2 tsp unhulled sesame seeds, toasted and lightly ground

• 2 tsp brown sugar

Directions

1. Whisk the cottage cheese with lemon juice until smooth.

2. Toast unhulled sesame seeds for a few minutes until golden and aromatic, then lightly grind — one or two pulses in a spice grinder or with a mortar. Mix with brown sugar and ground flax seeds. Set aside.

3. Gently combine fruit and cottage cheese. (Works well with blueberries, too.) Sprinkle with topping and bake at 400 F about 20 minutes, until fruit is heated and releases juices.

Notes

• *For a diary-free option, use vegan sour cream.

Nutrition: (per serving) Calories: 120 kcals | Total Fat: 4 g | Saturated Fat: 1 g | Sodium: 180 mg | Carb: 16 g | Protein: 8 g | Fiber: 4 g | Calcium: 110 mg | Iron: 1 mg | Potassium: 230 mg.

Providence Heart Guide 2024
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