High-protein grazing board
40 min · 22 g protein · 245 cals / serving
A big, generous board for a party, a game night or a picnic, built around the things that make a plate satisfying: rolled turkey, two lighter cheeses, halved eggs, salted edamame and a whipped herby cottage cheese dip, surrounded by crunchy vegetables, fruit, olives, pickles, a few almonds and crispbread.
Ingredients
Whipped cottage cheese dip
- 1 1/4 cups cottage cheese (1%)
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 2 tbsp fresh chives, snipped
- a few grinds black pepper
Protein
- 6 hard-boiled eggs, peeled and halved
- 7 oz thinly sliced low salt turkey breast, rolled
- 3 1/2 oz reduced fat Swiss cheese, sliced and folded
- 3 1/2 oz low fat cheddar cheese, light cheddar, cubed
- 1 cup shelled edamame, cooked and cooled
Fresh
- 1 large cucumber, sliced into rounds
- 1 1/4 cups baby carrots
- 1 1/2 cups sugar snap peas
- 1 1/4 cups cherry tomatoes
- 1 1/2 cups grapes, in small bunches
- 1 1/2 cups strawberries
Extras
- 1/4 cup kalamata olives
- 4 spears or a handful of cornichons reduced sodium dill pickles
- 1/4 cup almonds
- 6 crispbread crackers crispbread
Steps
- Make the dip: blend the cottage cheese, lemon juice, garlic powder and pepper with a stick blender or in a small food processor for about a minute, until completely smooth. Stir in most of the chives and spoon it into a small bowl.
- If the eggs are not cooked yet, lower them into boiling water, boil for 9–10 minutes, then cool in cold water before peeling and halving. Season the cut sides with a little pepper and the rest of the chives.
- Put the dip bowl on a large board or platter first, then place the protein in groups around it: turkey rolls, folded Swiss, cheddar cubes, the egg halves and a little pile of edamame.
- Fill the gaps with the cucumber, carrots, snap peas, tomatoes, grapes and strawberries, keeping each in its own cluster so the board looks full and colourful.
- Tuck in the olives, pickles and almonds in small heaps, and stand the crispbread at the edges just before serving so it stays crisp.
Good to know
Can I use crackers instead of crispbread?
Yes, any you like. With butter crackers in place of the crispbread it scores about 64 instead of 67; crispbread carries more fibre and less fat.
How far ahead can I build it?
Up to 3 hours ahead: build everything except the crispbread and almonds, cover the board tightly with cling film and keep it cold. Add the crunchy things just before people arrive.
How do I make it vegetarian?
Leave out the turkey and double the edamame (about the same score), or add a block of baked tofu cubes or a tub of hummus. The eggs, cheeses and cottage cheese dip already carry most of the protein.
Alternative
Per
- Calories
- 88
- Protein
- (36%)
- 8 g
- Fat
- (34%)
- 3 g
- Carbohydrates
- (30%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 185 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2449 kcal goes into the pot and 2607 g of ingredients comes out as about 2780 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.