Blend the oatmeal, cottage cheese, and egg whites in a
ver a bowl, add the cottage cheese to the sieve and drain
Combine cottage cheese, egg and oil; then add pancake mix. Stir by hand, leaving a rather lumpy batter.
Bake at 350\u00b0. Yields about ten 4-inch cakes.
our creation!
Notes:
Cottage cheese - I drain all the whey
bowl with the cream cheese. Beat in the milk, remaining
dump cottage cheese into a big bowl or blender and blend until creamy.
Mix ranch dressing into the cottage cheese.
Dump back into original cottage cheese container.
For flavor and texture variety, blend the cottage cheese with another low-carb ingredient. A hardboiled egg works well and adds to the creaminess of the cottage cheese.
Tomato, jalapeno and garlic are other healthful add-ins.
Prepare your cottage cheese filling in advance and season it to taste with ground black pepper, hot sauce or other spices.
Place the filling in the lettuce leaf directly before you have your snack.
/3 cup of the cottage cheese in a bowl with the
In your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt.
Blend at low speed until the batter is smooth and no curds remain.
Beat egg whites stiff but not dry.
Fold into the cheese mixture.
Drop batter by the tablespoon onto a lightly greased hot griddle or skillet.
Shape the pancakes into circles with the back of a spoon.
Flip pancake when underside is lightly browned.
Serve with Fruit syrup or fruit preserve or fresh fruit.
owl mix sour cream with cottage cheese and season with salt and
owl.
Blend banana, eggs, cottage cheese, and vanilla extract in a
Grease and line a 7\" round cake pan with parchment paper. Preheat oven to 350\u00b0F.
Whiz cottage cheese in food processor until smooth.
Whisk together cottage cheese, yogurt, flour, sugar, salt and eggs until well combined. Add lemon juice and strawberries and stir well.
Pour batter into prepared tin and bake 30-40 minutes, until just set.
Let cool at least 30 minutes. Serve hot or chilled.
Beat together first 5 ingredients with a fork until combined.
Heat a frying pan, coat with non-stick cooking spray.
Fry pancake over medium-low heat until set, and brown on one side.
Loosen very carefully, turn it over and spread 1 teaspoon apple juice on top.
Fry until puffed and brown on the other side.
Serve at once with a sprinkle of cinnamon.
In a bowl, mash the sour cream and the cream cheese until it is smooth.
Add the egg yolks, sugar and salt; mix well.
Add the cottage cheese and mix until smooth.
Sift the flour and add to previous mixture until smooth.
Beat egg whites until stiff and fold into batter.
Heat 2 tablespoons of butter in saute pan and drop batter into pan.
Brown pancakes on both sides.
Serve with sour cream.
arge bowl. Stir in the cottage cheese and cream; season well. Arrange
For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, parmesan cheese, oil and garlic.
Cover and blend or process until smooth.
Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately.
br>Process the eggs, cottage cheese and cream cheese until smoth, then add
o 200 degrees.
Pulse cottage cheese, eggs, flour and butter in
Spray frying pan with non-stick cooking spray.
Peel an apple and remove the core.
Cut the apple into large chunks and place into heated frying pan.
Cover for 5 minutes or until apple is cooked through and starting to brown on the edges.
Stir together cottage cheese, egg, cinnamon and sweetener to taste.
Pour over cooked apple and cover for another 5 minutes, or until it looks like a puffy pancake.
n a blender, add the cottage cheese and blend until the mix