Cottage Cheese with Pineapple and Chili-Lime

• 200 g Low-fat cottage cheese (7.1 oz)
• 80 g raw Pineapple (2.8 oz raw)
• 0.8 g Chili powder (⅓ tsp)
• 0.2 g Salt (a pinch)
• 5 g Lime juice (1 tsp)
• 1 g raw Fresh mint (1 tbsp chopped)

You'll need: Bowl, Small bowl, Knife, Cutting board, Spoon.

Method

1. Mix the chili-lime seasoning

   Stir the chili powder and salt together in a small bowl, then mix in the lime juice.

   It's like the chili-lime seasoning sold for fruit in Mexico, made from what's in your pantry.

2. Assemble

   Spoon the cottage cheese into a bowl. Dice the pineapple and pile it on top, then drizzle with the chili-lime and scatter with the torn mint.

   Cold cottage cheese with cold pineapple is the best version.

3. Eat

   Eat straight away, getting some cottage cheese, pineapple and chili in each bite.

   Try it with mango too. Same idea, just as good.

Swaps

• Pineapple → MangoSofter and sweeter.
• Cottage cheese → Nonfat Greek yogurtSmoother, with slightly less protein.