Scoop cottage cheese into bowl. Amount depends on how much you are making.
Add chopped veggies, amounts depend on how much you are making.
Add lemon juice and pepper-to taste.
Mix and EAT!
Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!
gg and then beat in cottage cheese. Stir in vegetable oil and
Mix the ground beef, cottage cheese, egg, onion, bell pepper, parsley,
boil.
Place the cottage cheese in a food processor fitted
This is ridiculously easy to prepare, but delicious and healthy. Here goes: Slice tops off of tomatoes and discard. Carefully scoop out 2/3rds of the tomato insides and discard. Refill tomato 'shells' with cottage cheese and sprinkle with chopped fresh basil and chives. Make sure to serve chilled.
blend the cream cheese until smooth. Add the cottage cheese and blend with
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
Mix all ingredients.
Refrigerate overnight.
This is a great dip for vegetables and if made with low-fat cottage cheese and mayonnaise, it is very healthy.
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.
preheat oven to 350f degrees.
spoon cottage cheese into blender or food processor. Blend on high for 30 seconds. add cream cheese and blend 30 more seconds on high.
Scrap down sides then add splenda and vanilla. then blend on medium while gradually adding eggs for 45 seconds.
pour cheese filling into pie crust and bake for 30 minutes.
let cool for at least 30 minutes.
Refrigerate for at least 2 hours before serving.
Serve plain or with any kind of berries you choose and top off with some cool whip free!
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
Preheat oven 400 degrees.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl.
Add cottage cheese (ricotta cheese), laughing cow cheese, eggs, garlic, and pepper; stir to combine.
Coat muffin pan with cooking spray. Divide the spinach mixture among cups to very top.
Bake spinach cakes until set, about 25 minutes. Let stand in the pan for 5 minutes. Serve warm.
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.