Ingredients

The following ingredients have 2 Servings
  • 16 ounces Real California Milk Low Fat Cottage Cheese
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • 1 cup shredded coconut

Instruction

  • Preheat to oven to 400 degrees F, and spread the coconut evenly over a baking sheet.
  • Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. *Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds. Cool the coconut on the baking sheet.
  • While the coconut is cooling, place the cottage cheese, honey and vanilla extract in a food processor (or blender.) Puree until smooth. Add the toasted coconut and pulse to combine.
  • Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.