Pineapple Cottage Cheese Lunch Box

• 180 g low-fat cottage cheese — Low-fat cottage cheese (2% milkfat)
• 120 g fresh pineapple, diced — Fresh pineapple
• 50 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 60 g cucumber, diced — Cucumber with peel
• 50 g green cabbage, finely shredded — Raw green cabbage
• 18 g fresh lime juice — Fresh lime juice
• 4 g fresh cilantro, finely chopped — Fresh cilantro
• 30 g plain oat granola — Plain oat granola, labeled wheat-free and nut-free
• 18 g roasted unsalted almonds, roughly chopped — Roasted unsalted almonds
• 0.3 g ground black pepper — Ground black pepper

Method

1. 1Make the pineapple cottage cheeseStir cottage cheese and yogurt for 45 seconds until creamy.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Fold in two-thirds of the pineappleFold in two-thirds of the pineapple and spoon into the largest lunch-box compartment.Look for: The mixture is creamy with distinct pineapple pieces and no loose whey.Safety: Use chilled dairy from intact containers and keep it at 40°F or colder.
3. 3Toss the crisp slawPat cucumber dry, then toss it with cabbage, lime, cilantro, and pepper for 30 seconds.30 secLook for: The ingredients are fully prepared and ready for the next action.
4. 4Place beside the cottage cheesePlace beside the cottage cheese without mixing.Look for: The slaw looks dry-crisp and carries a light lime sheen without pooling.Safety: Wash produce, use a stable cutting board, and keep slaw chilled.
5. 5Pack the crunchy sideMix granola and chopped almonds in a dry compartment.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Top the cottage cheese with reserved pineappleTop the cottage cheese with reserved pineapple, seal the box, and keep cold until eating.30 secLook for: Crunch stays completely separate from moist dairy and slaw.Safety: Declare milk and tree-nut allergens; refrigerate within 2 hours.