Press first 5 ingredients in pan and bake 12 to 15 minutes. Drain crushed pineapple and bring juice to a boil.
Dissolve jello into juice and cool until slightly jelled.
Cream the cream cheese, sugar, pineapple and cottage cheese.
Add whipped cream. Fold all together and pour on crust.
Sprinkle jello over cottage cheese; stir in pineapple and Dream Whip.
Chill for several hours or overnight.
Prepare
gelatin
with boiling water.
Add marshmallows and stir to melt.
Add lemon juice and set aside to cool until it starts
to thicken.
Stir in pineapple and cottage cheese. Pour 1/2
of
mixture
into mold and place in refrigerator to chill. Put
other\thalf
into blender and blend until fluffy. Pour
over chilled
mixture and scatter nuts over top.
Chill until firm. Serve topped with Cool Whip, if desired.
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
owl mix sour cream with cottage cheese and season with salt and
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.
In a large bowl, mix cottage cheese and (DRY) Jello well.
Add the drained pineapple and mix well again.
Add Cool Whip and MIX WELL.
Refrigerate about 30 minutes before serving.
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
Mix together, cottage cheese and dry jello.
Beat.
Add cool whip and mandarin oranges, pour in dish.
Refrigerate for a couple of hours, then serve.
In large bowl mix Cottage Cheese, Jell-o crystals and crushed pineapple together.
Cover and refrigerate over night.
Just before serving add Cool Whip and mix thoroughly.
For the salad, combine the pepper, tomatoes, avocado, cottage cheese and basil. To make the dressing, mix lemon juice, 2 tbsp oil and season with salt and pepper. Drizzle over the salad and toss.
For the fish, season with salt, pepper and chili powder. Heat 1 tbsp oil in a frying pan and cook, skin side down, for 2-3 minutes. Turn and cook for another 2 minutes then serve with the salad.
Cook macaroni until tender.
Drain.
Put into dish and mix in 1 small carton cottage cheese.
Brown butter in skillet and pour over mixture.
Salt and pepper to taste.
Serve.
Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
Chill for several hours.
Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
Fold in cottage cheese.
gg yolks. Add salmon and cottage cheese. Season. Whip egg whites to