10 Recipes to Make You Rethink Cottage Cheese (2024)

Blueberry Maple Protein Shake

Smoothies and shakes are so simple and delicious swaps can make them even more nutritious. "I'll use cottage cheese as a great protein booster in smoothies," says Lydon. Sound questionable? This delicious blueberry maple protein shake from Minimalist Baker is sure to change your mind.

This shake recipe is vegetarian and gluten-free. To make it vegan, swap in a non-dairy yogurt or milk for the base and a non-dairy protein powder.

Ingredients

• 1/2cupcottage cheese or low-fat yogurt(or a mix of the two)
• 3tablespoonsvanilla protein powder
• 1/2cupfrozen blueberries
• 1/4 – 1/2teaspoonmaple extract
• 1/4teaspoonvanilla extract
• 2teaspoonsflaxseed meal
• Sweetener of choice(to taste)
• 10-15icecubes
• 1/4cupwater

Instructions

• Place all of your ingredients in ablenderand mix until well combined.
• If it appears too runny, add more ice. If it's too thick, add more water. Add more sweetener or extract at the end if the flavor isn't strong enough for your taste.

Serving: 1 shake Calories: 230 Carbohydrate: 18g Protein: 27.5g Fat: 5g Fiber: 3g Sugars: 9g

Toasted Coconut Breakfast Spread

When Greek yogurt starts to get a little old, try this toasted coconut breakfast spread from A Spicy Perspective. With only four ingredients (cottage cheese, honey, vanilla, and coconut) there's no excuse not to make this tropical tasting meal to jumpstart your day.

Ingredients

• 16ounceslow-fat cottage cheese (such as Real California Milk)
• 1tablespoonhoney
• 2teaspoonsvanilla extract
• 1cupshredded coconut

Instructions

• Preheat oven to 400 degrees F, and spread the coconut evenly over a baking sheet.
• Place the baking sheet in the oven on the upper rack. Toast the coconut for 2-4 minutes. Do not take your eyes off the coconut, it can turn from white to black in a matter of seconds. Cool the coconut on the baking sheet.
• While the coconut is cooling, place the cottage cheese, honey and vanilla extract in a food processor (or blender). Puree until smooth. Add the toasted coconut and pulse to combine.
• Scoop the breakfast spread back into the cottage cheese container and refrigerate until ready to use.

Serving: about 1.5 tablespoons spread Calories: 43 Carbohydrates: 4g Protein: 3g Fat: 2g Fiber: 1g Sugars: 3g

Blackberry Cottage Cheese Salad

Feta, goat cheese, and fresh Parmesan may be no-brainer salad toppings, but it's time to add cottage cheese to the list. This super fresh blackberry salad from Daisy tops off baby greens with blackberries, balsamic glaze, and cottage cheese (drooling yet?). The best part: You'll feel super indulgent while keeping it fresh.

Ingredients

• 4 cups baby salad greens
• 2 cups fresh blackberries
• 4 tablespoons balsamic glaze
• 2 cups Daisy Cottage Cheese
• 4 tablespoons slivered almonds
• 4 tablespoons dried sweetened cranberries

Instructions

• Place a layer of greens on 4 salad plates.
• Top each evenly with the blackberries; drizzle with the glaze.
• Top with a scoop of cottage cheese.
• Sprinkle with the almonds and dried cranberries.

Serving: 1 salad (recipe serves 4) Calories: 198 Carbohydrates: 22g Protein: 16g Fat: 6g Fiber: 5g Sugars: 16g

Cottage Cheese Corn Bread

Cottage cheese is particularly awesome in baked goods. A simple swap for cream or butter, we love it as a sub in muffins, scones, or cakes. This quick cottage cheese corn bread from 24 Carrot Life will have you anteing up for more home-cooked meals every week.

Ingredients

• 1 cup yellow cornmeal
• 3/4 cup whole wheat flour
• 1 cup frozen corn kernels
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 heaping cup low-fat cottage cheese
• 3/4 cup skim milk
• 2 medium eggs, whisked
• 2 tablespoons honey, melted if very thick

Instructions

• Preheat oven to 400 degrees F. Grease an 8x8 baking dish.
• Combine the dry ingredients in a large mixing bowl and set aside.
• In a separate bowl, whisk the wet ingredients together until they are combined.
• Add the wet ingredients into the dry and mix until just combined. Don't overmix. Pour the batter into your greased baking dish.
• Bake for 25-30 minutes or until the edges are golden brown and a knife comes out clean.
• Store in the fridge for up to a week, or in the freezer in an airtight container.
• Optional: serve with a drizzle of honey and extra butter.
  

Serving size:1 square(recipes serves 9) Calories:172Carbohydrates: 24.2g Protein:7.7g Fat:4.5 gFiber:2.5 gSugars:6.2g

White Pizza Quinoa Bake

Lightened-up mac 'n' cheese is child's play compared to a super classy (and healthy) quinoa bake. Try this triple cheese (cottage, mozzarella, and parmesan) white pizza quinoa bake from With Salt & Wit to totally kill it at your next supper soiree.

Ingredients

• 2 cups uncooked quinoa
• About 4 cups vegetable broth (to substitute for water in quinoa cooking)
• 2 tablespoons Italian Seasoning
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons butter
• 3 tablespoons tapioca starch (or flour)
• 1 1/2 cups almond milk (or milk of choice)
• 1/2 cup low fat cottage cheese
• 1 cup shredded parmesan
• 1 cup marinated or fresh mozzarella, chopped small
• 4 cups cherry tomatoes, chopped
• Chopped parsley or basil for garnish

Instructions

• Preheat oven to 425 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
• Cook the quinoa according to package instructions, substituting the water for vegetable broth. When quinoa is finished cooking, remove from heat, fluff with a fork and add Italian Seasoning and salt. Stir. Cover quinoa and set aside.
• In a large sauté pan over medium heat, add butter and melt. Add flour and whisk until well combined. Whisk for 1-2 minutes until the mixture gets a slight blonde color to it and smells nutty.
• In a blender, puree milk and cottage cheese until well blended and smooth.
• Add milk mixture to skillet and whisk until fully incorporated.
• Slowly whisk in 1/2 cup parmesan cheese and whisk until cheese is fully melted.
• Remove from heat. Add tomatoes, quinoa and cherry tomatoes. Fold in marinated mozzarella. Pour into prepared baking dish. Sprinkle evenly with remaining 1/2 cup parmesan cheese.
• Bake for 20 minutes. Let sit for 5 minutes then serve.

Servings: 8 servings per recipe Calories per serving: 339 Carbohydrates: 41g Protein: 17g Fat: 12g Fiber: 4g Sugars: 3g