Cottage cheese, blueberries, strawberries and crunchy cereals, recipe Our website

Cottage cheese, blueberries, strawberries and crunchy cereals, recipe Our website

Cottage cheese, blueberries, strawberries and crunchy cereals: a delicate and crunchy snack!

A recipe for breakfast, dessert, or "4 hours"!

Here's a recipe for summer red berries (even if the blueberries are blue-black) you can't miss. It's simplicity itself: a few good products from the garden, a good fromage blanc from your favorite cheese maker for more flavor, a crunchy to last ... And of course it's a recipe that you will have plenty of time to adapt with fruits from your garden without possible discussion. The object of the game is to cook with the fruits available in the garden.

Recipe type:

• Dessert, and more: breakfast, afternoon tea or even "snack"

Number of persons :

• Recipe for 4 pers.

Preparation time for cottage cheese, blueberries, strawberries and crunchy:

• 5-10 min.

Break :

• 0 min

Cooking time :

• –

Ingredients for cottage cheese, blueberries, strawberries and crunchy:

• White forming: 500 gr
• Blueberries: 150 gr
• Strawberries: 150 gr
• Mint: A few leaves
• Crunchy chocolate cereals (homemade if possible): 300 gr
• Lemon: 1
• Honey: 4 tsp (option to sweeten, according to convenience)

Utensils needed for the recipe:

• 1 medium bowl
• 4 small bowls
• 1 large spoon (Càs)
• 1 teaspoon (Teaspoon)
• 1 lemon squeezer

Preparation of the ingredients for our cottage cheese dessert:

• Wash fruits from the garden: blueberries and strawberries.
• Remove the stems from the strawberries and cut them in 2 or 4 and set aside in a bowl.
• Wash the mint leaves. If they are small, leave them whole, if not, emboss them.
• Wash the lemon and cut it in 4.
• The cottage cheese will be taken out at the last moment from the refrigerator.

Montage of the recipe for cottage cheese, blueberries, strawberries and crunchy


• In the bowls, add the fromage blanc (125gr)
• Add the fruits of the garden, strawberries and blueberries
• Add the chopped mint ...
• Drizzle the fruit with lemon juice for a boost.
• Add crunchy, about 75 g / person.
• Serve quickly….

• It's ready !

A word from the amateur cook:

Here is a recipe that you can vary with other fruits, depending on the harvest period, cherries, apricots, currants, blackcurrants ... You can also, according to your preferences, use faisselle instead of fromage blanc. And don't forget a recipe that we had already suggested to you previously: Frosted cottage cheese with red berries, a small variation without crunchy but frozen with frozen fruits from the garden.


Recipe name

Cottage cheese, blueberries, strawberries and crunchy cereals


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Fat-burning diet: a week of menus

With these seven days of menus composed of foods rich in vitamins and minerals, the fat-burning diet allows you to lose your abdominal fat in a week. A slimming program concocted by Dr Muriel Bonneau, nutritionist-diabetologist.

To lose weight, you need to burn more energy than you consume. But, alas, not only. “Programmed” to give life and breastfeed, we have 6 to 11% more fat than men! (the fat-burning diet)

Preheat the oven to 160 ° C (th.5-6).

Put the butter in a saucepan on the fire and let it melt.

On a plate, crumble the speculoos.

Pour the melted butter over it and mix everything together.

Then pour this mixture into a loaf pan with removable bottom.

Let it rest in the fridge for 1 hour.

Peel the pears with a peeler.

On your kitchen board, cut them into cubes.

Break the eggs into 2 containers, separating the whites from the yolks.

Pour the powdered sugar over the yolks and beat them until whitened.

Add the cottage cheese and the ricotta.

Pour the flour over everything and mix well.

Whip the egg whites.

Incorporate the cocoa powder and the vanilla sugar.

Mix everything together and pour over the cheese mixture above.

Take the mold out of the fridge and add the pear cubes to the cookies.

Superimpose the whole by the last mixture and put in the oven.

After 25 minutes of cooking, dress the cake with aluminum foil and continue cooking for another 35 minutes.

Take it out and unmold it when it's cold.


For this Chocolate, Cottage Cheese and Pear Cheesecake recipe, you can prepare 55 minutes. To learn more about the foods in this cheesecake recipe, head over here to our Food Guide.

In St Briac, during our summer vacation, which is a bit dated, we must admit, we had discovered in the market, a lady who made her fromage blanc. She had won many prizes including that of smooth white cheese! Suddenly, it declined in multiple flavors: mango, cherries, red fruits… But our favorite was undoubtedly, the fromage blanc with caramelized apples. Okay, well we haven't copied it, but we got a lot of inspiration! And for those passing through St Briac or Dinard keep an eye out? We no longer know what her name is, her stand and very small, but you will see large white pots filled with cottage cheese and rice pudding ... Yum! She also won an award on milk jam and made wonderful curry cheese. Well done Madam! As for you, discover, experience and devour!

Ingredients for 2 to 4 people
Preparation and cooking:
30 mins
4 small jars of smooth white cheeses (Câlin type)
4 apples
30g butter
3 tbsp. to s. powdered sugar
Fresh liquid cream
6 to 8 Speculos cookies

Salted butter caramel
140g powdered sugar
100g of top quality salted butter!
65g full cream
1 nice pinch of fleur de sel

by william lamagnère
Pour the cream into a saucepan and heat it over low heat. In a second saucepan, melt the butter, stirring with a whisk. When it is melted, add the sugar and cook until the mixture begins to brown slightly. Lower the heat. As soon as the sugar takes on a nice caramel color, pour the hot cream into the pan in several batches to prevent it from overflowing. Stir constantly. Bring to a boil over low heat. Hop, dispose in a large bowl being careful not to burn yourself, then in a small pot.

Why this method for caramel? Because if you're not a pro at dry caramel to which you add butter and cream afterwards, well, it massages and you get a hard candy every time. We still leave you free to choose your method ...

Peel the apples and cut them roughly soon. In a frying pan, melt the butter in a frying pan and add the apples. Sprinkle with powdered sugar
Leave to brown, about 15 minutes, over low heat while gently turning them with a spatula. The apples should be tender and caramelized. Let cool.

Put caramel at the bottom of each verrine. Then, add the caramelized apples.
Add half a jar of cottage cheese on top. Repeat with the apples and cottage cheese. Finish with caramel. When serving, put two speculos. Devour!

Pictures : Sandrine Zakri
The photos on the site are the exclusive property of S. Zakri and may not be used without prior authorization.

Healthy breakfast recipes

In line with previous articles, I wanted to share my breakfast recipes with you. Breakfast is really an essential meal because it helps improve our metabolism put on standby during the night. It also keeps you going until lunch and stuffing yourself up too much. To avoid cravings before lunch, choose a breakfast rich in protein (avoid croissants and cookies…). Here are some breakfast recipes that I am having at the moment.

  • Muesli + dairy + Fruits

This is my favorite breakfast, it's full and satisfies. I accompany it with either a large glass of water or fruit juice. You can also drink tea or coffee with it.


  • 150 g of Greek yogurt or 0% cottage cheese (Greek cheese has more calories but richer in protein)
  • 30 g of "crunchy" muesli
  • 40 g of red fruits (raspberries, blueberries, strawberries or blackberries). Sometimes I use a banana but it is more caloric

The recipe is not complicated, I mix everything in a bowl and I get a tasty breakfast of around 380 calories.

For the muesli, I switch between different brands. The next step will be to make my own muesli or granola using the book: Cereal bars: Muesli & granola.

By the way, do you know the difference between muesli and granola? I learned about it from the Jujube article:

  • Light pancakes + Fruits


  • 1 banana
  • 1 egg
  • A little cinnamon
  • 3 or 4 drops of vanilla extract

I mash the banana, mix the egg, and mix everything together. Then I cook in a pan with a little cooking spray. It's super simple, low in calories and so delicious! This gives me 3 pancakes to which I add some raspberries. All for 190 calories.

  • Blueberry muffins

I found this recipe at It can be done on weekends and provide breakfast for the week. You can also freeze them (each muffin wrapped in foil and put in a freezer bag).

Ingredients (for 24 muffins):

  • 300g of flour
  • 150g oatmeal
  • 135g sugar
  • 2 eggs
  • 1 tsp of yeast
  • 1 tsp baking soda
  • 1/2 teaspoon of salt
  • 2 Greek yogurt
  • 4 tbsp of melted butter
  • 1 tsp vanilla extract
  • 1 tbsp of honey
  • 250g blueberries

Each muffin contains 120 calories. I have two for breakfast with a drink. They also serve me in case of cravings during the day.

  • From time to time a little salty

It’s a little harder for us French to have a salty breakfast, it’s not our habit. I don't see myself eating beans or potatoes for breakfast, but scrambled eggs and cheese why not.


  • 2 eggs
  • 1 slice of wholemeal bread

I mix the eggs together and cook them in a pan, stirring them regularly to get the “scrambled” side. Then I place them on a slice of toasted sandwich bread with a little chives. Finally, I add a piece of fruit (here a peach) and it gives me 295 calories.

And you, what is your favorite breakfast recipe?

#OuestWebRecipes Organic Land and Cereals mueslis

How do you eat them, you mueslis? At breakfast, in milk? Yes, that's good ... But what if we cook them? This is the challenge that Terres de Céréales Bio launched to our blogger friends ...

Organic Land and Cereals is a Breton company, located in Domagné in Ille et Vilaine, specializing in the manufacture of cereal-based products: crunchy sandwiches (those with buckwheat are extraordinary, we have presented them to you here), pancakes, flakes and mueslis.

And precisely, Terres et Céréales Bio is launching a new range of seven original mueslis : apricots and gourmet seeds, chocolate, cranberries goji blueberries, buckwheat apple honey, hazelnuts, bananas goji cashew nuts, fruits (grape, apple, fig, apricot, coconut).

To discover these mueslis, go to the Terres et Céréales Bio website or see the beautiful presentations on the Titanique blog, Cooking Julia or Croquant Fondant Gourmand

Here are the recipes made by our blogger friends, who received a bag of each reference. They were very inspired, sincethey have made more than 80 recipes, mostly sweet, but also some great successes in a savory version!

Apple-apricot crumble,
by Flo in the kitchen

Cottage cheese with muesli and red fruits,
by Diet et Délices

Lasagna with chard and apricot muesli, gourmet seeds,
by The Titanique blog

Mushrooms stuffed with a fancy grain,
by Le blog de Titanique

Express pan-fried granola,
by Healthy Julia

Shortbread squares with jam and muesli,
by Kekeli's blog

Mini muesli and red berry muffins,
by Novice in cooking

Mini cakes with muelsi and yuzu,
by Jackie kitchen

Muesli bread,
by Jackie kitchen

Raspberry and muesli crumble,
by Crunchy Fondant Gourmand

Chocolate and fruity muesli cookies,
by Crunchy Fondant Gourmand

Kuadro cakes with muesli and lemon,
by Crunchy Fondant Gourmand

Apple compote cookies,
by A Needle in the soup

Granola cup, yogurt and fruit,
by A Needle in the soup

Cake with muesli, cranberries, goji and blueberries,
by La Cuisine de Josette

Carrot, apple and muesli salad,
by La Cuisine de Josette

Chocolate muesli muffins,
by La Cuisine de Djanisse

Chocolate cereal bars,
by Jackie Cuisine

Ultra-easy muesli tarts,
by Myrtee

Fruit cup with muesli and goat milk yogurt,
by Passiflore Passion d´Hellyane

Vegetable crumble with muesli,
by Oh la gourmande

Cookies with muesli and cranberries,
by Oh la gourmande

Cookies with chocolate muesli, whole oats, hazelnuts and whole wheat,
per Kilometer-0

Quick bread with muesli with apricots and gourmet seeds,
per Kilometer-0

Yogurt verrine with muesli and red fruits,
per Kilometer-0

Morning cake with blackcurrant coulis and muesli,
per Kilometer-0

Hazelnut muesli cookies,
by Rock the pretzel

Apricot and muesli crumble,
by Les Gourmands say

In little hunger mode ...
Cereal bars,
by Les Gourmands say

Granola with muesli, apricots in three versions,
by Les Gourmands say

Very healthy banana and muesli muffins,
by Nathalie who cooks

Gourmet verrines,
by Kekeli's blog

Small bites with muesli,
by Kekeli's blog

Cereal bars,
by Remember foods

Waffles with muesli,
per Spoon and bowl

Cereal bars with muesli cranberries,
by Rosenoisettes

Soft banana muffins,
by Rosenoisettes

Express pancakes with muesli with seeds,
by Rosenoisettes

Rustic apricot and muesli tart,
by La Gourmandise is a nice flaw

Cookies without butter with muesli and cottage cheese,
by Diet et Délices

Apricot and cherry crumble with muesli,
by Oh la gourmande

Bread rolls with cereals and muesli,
by Crunchy Fondant Gourmand

Rustic cookies with muesli and candied lemon,
by Miam Chouchie

Banana-chocolate crumble
by Doesn't it smell a bit burnt there?

Baked summer fruit muesli crumble
by Doesn't it smell a bit burnt there?

Banana bread with muesli
by La Gourmandise is a nice flaw

Cereal bites
by La Cuisine de Josette

Chocolate smoothie bowl
by À tire-larigot

Muesli and fruit muffin
by À tire-larigot

Trifle style muesli dessert
by À tire-larigot

Cherry tomato muesli crumble
by À tire-larigot

Crunchy salad with fennel, radish and muesli
by Oh la gourmande

Chunky monkey porridge
by Rock the pretzel

Brioche bread with muesli
by La cuisine de Josette

Faisselle, candied cherries, mint and muesli
by Les filles, à table!

Blueberry and muesli muffins
by Les filles, à table!

Small yoghurt and muesli parfaits
by Not ’Parisienne

Small nectarine gratins with muesli
by Not ’Parisienne

Muesli bread
per A few grams of gluttony

Muesli brownies
per A few grams of gluttony

Potato salad, marinated artichokes and muesli
by Nathalie who cooks

Red berry crumble with muesli
by Cooking Julia

Bowl cake with chocolate muesli and strawberries
by Cooking Julia

Raspberry and mascarpone muesli in a jar
by Crunchy Fondant Gourmand

Chocolate, chestnut and muesli cake
by Crunchy Fondant Gourmand

Pear and fruit muesli crumble
by La Cuisine de Josette

Muesli cake
by In the kitchen of Djanisse

Energy balls
by A Needle in the soup

Tiramisu with muesli and blackcurrant coulis
per Kilometer-0

Buddha bowl in the morning with red fruits and muesli
per Kilometer-0

Square with blackcurrant coulis and muesli
per Kilometer-0

White cheese verrine with fruits and muesli
by La Cuisine de Josette

Verrine of chia seeds and muesli
by La Cuisine de Jackie

Muesli breaded chicken breasts
by La Cuisine de Josette

Andouille, apples flambéed with lambig and buckwheat muesli
by A needle in the soup

Breakfast verrine with muesli
by Remember the dishes

Shortbread squares with cherry jam and muesli
by Rock the Bretzel

Buddha bowl with white sheep cheese with muesli and berries
by La Cuisine de Jackie

Muesli cake
by Kekeli

Muesli yogurt cake
by Kekeli

Raspberry verrine with muesli
by Oh la gourmande

Muesli cake
by Oh la gourmande

Soft muesli cookie
by La Gourmandise is a nice flaw

Blueberry and muesli cheesecake
by Les filles, à table!

Watermelon, cucumber and halloumi salad with salted granola
by Not ’Parisienne

Breakfast smoothie bowl
by Rosenoisettes

Summer salad with muesli with apricots and seeds
by Passion d´Hellyane

Homemade cereal bars with dried fruits and chocolate
by Caro is in the kitchen

Gourmet verrines with garden fruits
by Le Blog de Kekeli

Apricot and peach crumble with muesli
by Diet et Délices

Blueberry Coconut Morning Cake
per Kilometer-0

Mega Sandwich Muesli Quick Bread
per Kilometer-0

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