Healthy Highlight: Cottage Cheese

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Cottage Cheese a great addition to your diet as a snack, breakfast, or just an addition to your meals. Cottage Cheese is a soft, white, creamy cheese that is fresh and does not undergo an aging or ripening process to develop flavor. Because of this, the flavor of cottage cheese is very mild, making it easy to manipulate.

  • Cottage Cheese is low in calories and high in protein and essential nutrients
  • One cup of low fat cottage cheese is only 163 calories and 6.2 grams of carbs and 2.3 grams of fat while containing 28 grams of protein and 59% of the Recommended Daily Intake of Vitamin B12
  • Cottage Cheese may prevent Insulin resistance. Insulin resistance can lead to the development of type 2 Diabetes and heart disease.
  • There is a solid source of calcium in cottage cheese which can promote bone strength

Recipes:

Savory Cottage Cheese Bowl (Skinnytaste.com)

  • ¾ cup low fat cottage cheese, I like Good Culture
  • 2 tablespoons minced chives or finely minced scallion greens, divided
  • Freshly ground black pepper
  • ½ cup sliced Persian cucumbers
  • ½ medium bell pepper, seeded and chopped
  • 10 halved grape tomatoes
  • 1 tablespoon chopped, roasted shelled pistachios
  • Kosher salt
  1. In a small bowl, combine cottage cheese with 1 tablespoon chives and pepper, to taste
  2. Layer cucumbers, peppers and tomatoes on top then garnish with remaining 1 tablespoon chives and pistachios.
  3. Sprinkle with a pinch of salt and pepper, to taste.

Cottage Cheesecake (Allrecipes.com)

  • 1/4 cup Butter
  • 1 cup Graham Cracker Crumbs
  • 2 tablespoons White Sugar
  • 1/4 teaspoon Ground Cinnamon
  • 2 cups Cottage Cheese
  • 1/2 cup Milk
  • 2 Eggs
  • 3 tablespoons All-Purpose Flour
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 2/3 cup White Sugar
  • 1/4 teaspoon salt
  1. Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
  2. In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
  3. In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.

Southwestern Lasagna (Bakespace.com)

  • 1 1/2 lb. ground beef
  • 1 medium onion, chopped
  • 1 (15 oz.) can enchilada sauce
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (2.5 oz.) can sliced ripe olives, drained
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1 cup 4% cottage cheese
  • 1 egg, beaten
  • 1/2 lb. Monterey Jack cheese, thinly sliced
  • 8 (8-inch) corn tortillas, halved 
  • 1/2 cup Cheddar cheese, shredded
  • 1 can kidney beans or black beans
  1. Preheat oven to 350 F.
  2. In a large skillet, brown beef and onion until meat is no longer pink and drain; stir in the enchilada sauce, tomatoes, olives, kidney or black beans (if using), salt, garlic powder and pepper and bring to a boil.
  3. Reduce heat; simmer, uncovered for 20 minutes.
  4. In a small bowl, combine cottage cheese and egg and set aside; spread one-third of the meat sauce in a greased 13 X 9-inch baking dish.
  5. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas.
  6. Repeat layers, ending with meat sauce; sprinkle with Cheddar cheese; cover and bake in preheated oven for 20 minutes; uncover and bake 10 minutes longer or until bubbly and cheese is melted.