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This is such a healthy way to start your day! My Pineapple Cottage Cheese Pastry is actually a very, very, old Weight Watcher recipe. My mom used to make it when I was kid…not for me, but for her! As a kid, you wouldn’t find me anywhere near cottage cheese! LOL Of course as an adult, and after cottage cheese’s big come back in 2024, I’ve started using it in all kinds of recipes but this is definitely one of my easiest and favorite uses for cottage cheese. It is a simple recipe and one you can “play” with and make it your own. If you are like me, you’ll be making this cottage cheese with pineapple dish over and over again. Be sure you check out some of my favorite cottage cheese recipes so you can see how versatile it actually is. Try my cottage cheese cake, cottage cheese bread with oatmeal and my high protein overnight oats for inspiration.

Ingredients and optional swaps for this recipe

Let’s talk ingredients and substitutions.

Bread:

I typically use a whole wheat, rustic loaf of bread with a nice crunchy crust and I like seeded bread. But the options for this are endless.

If I want to elevate this breakfast, I’ll use my Cinnamon Raisin Bread for a little taste of heaven. You certainly can use store-bought cinnamon raisin bread; it adds a ton of flavor.

For a really great treat, when I have left over Irish Soda Bread, I toast that up and this recipe goes to another whole level! Every St. Paddy’s Day, I plan my breakfast around this bread. It is just so good!

A good sour dough bread, or Italian or French loaf of bread would work. I’d just stay away from regular, soft white bread. It is not sturdy enough to hold the weight of the cottage cheese and fruit.

No matter what bread you choose, I want the bread toasted. It adds great crunch to the pastry…love that!

A quick note to those that don’t want the bread (personally, you are missing the best part): You could easily omit the bread and put this in an oven proof baking dish, ramekin or cocotte and finish under the broiler. Cottage cheese and pineapple is just a delicious combination and if you don’t want the bread, just omit.

Fruit:

I use fresh pineapple. You can buy a whole pineapple and remove the top and bottom of the fruit and use a pineapple corer to remove the core. Then I chop the pineapple into either chunks of finely chop it depending on my mood. To save time, you can always buy pre-cut fresh pineapple in the produce department of the supermarket. That makes this recipe a piece of cake to pull together. Just use the fresh chunks or cut it to your liking.

In a pinch, canned pineapple will work just fine. I recommend you buy the pineapple in juice, rather than syrup, to keep this dish lighter with less sugar.

What happens if you don’t like or have pineapple? Just use your favorite fruit. Berries, cherries, orange segments and diced apple would all work but cottage cheese and pineapple is my favorite.

Cottage Cheese:

I’ve really grown to love cottage cheese. It is packed with protein and has a very mild taste making it adaptable to so many recipes. I use a low-fat cottage cheese that already has pineapple in it. That adds a ton of flavor and then I top it with even more fresh pineapple – yum. You can also use plain fat-free cottage cheese, low-fat or full fat. The choice is yours.

If you have a problem with the texture, just blend it with a hand mixer or put it in a blender to smooth out the texture. I like to whip plain cottage cheese with a hand mixer until you get this light and fluffy texture that is often liked by those that can’t get over cottage cheese’s texture. Give that a try.

Don’t like cottage cheese? Try substituting ricotta cheese (fat-free, low-fat or full fat). I make a lot of breakfast toasts using ricotta cheese. Try my Whipped Ricotta Toast with Berries & Honey or my Grapefruit Brûlée and Ricotta Toast for your next breakfast.

How to make pineapple cottage cheese pastry

As I mentioned, this is a super easy recipe. Start by slicing your bread and toasting it either in a toaster or under the broiler. If you are using the broiler, flip the bread over once it is lightly toasted on one side and toast on the second side.

Prepare your fruit and chop it to your liking. Top the toast with the cottage cheese and the pineapple. Dust with cinnamon. NOTE: the original recipe used cinnamon sugar. Since I try not to use a lot of extra sugar, I’ve omitted it but you certainly could use cinnamon sugar or add a little powdered monkfruit to the cinnamon. I find the pineapple is sweet enough and I don’t need the extra sugar.

Once you have the toast prepared, I put it back under the broiler for 1-2 minutes to heat the pineapple and cheese. Watch it carefully so it doesn’t burn. You may want to turn the toast around after 45 seconds to evenly toast. I find using room temperature cottage cheese and pineapple allows this dish to get nice and warm throughout creating a yummy, warm and satisfying breakfast. I simple have this with coffee or tea in the morning. I also like this as a snack in the afternoon…it is that good!

If you liked this recipe, be sure to leave a rating and comment below. Looking for other breakfast and brunch toast ideas? Check out some of my other favorites:

Whipped Ricotta Toast with Cherries and Hot Honey

Apricot & Whipped Ricotta Breakfast Toast

Everything Bagel Avocado Toast with Pomegranate

Lemon Brioche French Toast with Whipped Ricotta and Raspberries