Cottage Cheese Recipes

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10 minute recipe that made breakfast for me all week. 4 ingredients plus seasonings. Pretty simple (mostly scooping and stirring). I was searching for high protein breakfast ideas for my bestie and saw "egg muffins" made with cottage cheese, and I already had the ingredients. I was concerned that raw spinach would make them watery or runny, but they turned out perfectly. I think they'd be good with any combination of add-ins. Broccoli and white cheddar is on my list to try next time. Cottage Cheese Egg Muffins 1 cup cottage cheese 6 large eggs 1 cup fresh spinach (chopped) ½ c to ¾ c feta (crumbled; I used about 5 oz of Greek feta, not pre-crumbled) 1 tsp baking powder ½ tsp garlic powder ¼ to ½ tsp black pepper ¼ to ½ tsp sea salt Preheat oven to 375°F. Grease muffin tin (I used silicone muffin trays, a food service glove, and dab of butter). Mash cottage cheese in a bowl with a fork. Add all of the seasonings and mix. Use the fork to beat the eggs in a separate bowl, then combine with the cottage cheese. Add the feta and spinach. Fill muffin cups about ¾ full. This recipe is perfect for 12 standard size egg muffins. Bake 18-20 minutes, until muffins look set and center just springs back. Do not overbake! Cool a few minutes, then serve or store in the fridge in a sealed container. Microwave 45 seconds to 1 minute to reheat. I also put a few in the freezer to see how they do after thawing -- no verdict on that yet. submitted by /u/Sunny4611 to r/lowspooncooking [link] [comments]

Hey! I've already shared recipe for this cottage cheese based cake before, this time I'm sharing a version with another crust, that is half the calories of other one, bringing total calorie count for entire cake from 500 kcal to 350 kcal. And apparently this has to be said: this is a cottage cheese cake, as in a cake made with cottage cheese as a filling. This is not a "cheesecake". I thought all different ingredients and techniques would speak for themselves, but no... A. Crust (156 kcal / 8g protein / 0g fat / 29g carbs / 1g fiber) For the most part it is similar to what it was before, just with egg white instead of applesauce, making it more like some sort of angel food cake / sweet cloud bread. Ingredients 50g Egg Whites 0.5g Cream of Tartar 1g Liquid Sucralose Sweetener (can be any other, to taste) 24g AP Flour 12g Cornstarch 3g Baking Powder 10g Powdered Erythritol (preferably this, but can also be any other sweetener, won't make or brake it) 0.4g Salt 0.5g Xanthan Gum Whip egg whites with cream of tartar and sweetener until stiff peaks, pre-mix the rest of dry ingredients and gently fold them in with spatula until incorporated, do not overmix to not deflate egg whites. Transfer this substance to cake mold/springform and bake in pre-heated oven for 10 minutes at 190C, then 15 more minutes at 170C. Once done, let it cool on a cooling rack. B. Filling (197 kcal / 31g protein / 6g fat / 4g carbs) This is essentially unchanged from last time, with main difference that this time I whipped it more, so it is more fluffy (not necessarily better or worse, just different texture, although I usually prefer denser variant more). Low Fat Cottage Cheese 2g Liquid Sucralose Sweetener (can be any other, to taste) 0.3g Xanthan Gum 10g Powdered Gelatin 44g Water (for blooming) 44g Water (again) 8 Tablets of Sucralose Sweetener (can be any other, to taste) 0.5g Cream Of Tartar 4 Drops of whatever Flavoring (I used banana this time; any will do, or none at all, very optional) 0.4g Cocoa Powder (for decoration) Bloom gelatin in cold water for around 10 minutes, blend cottage cheese with sweetener and xanthan gum, then give it a good whip with electric whisk (not sure this is even useful, but why not...), set aside. Bring other water to boil together with sweetener and flavoring if using, add to bloomed gelatin and stir until dissolved, add cream of tartar and whip until stiff peaks. Add cottage cheese and whip some more, until fully incorporated. Whip for longer if fluffier texture is desired, otherwise dense and easily pourable is good as well. Put cake crust back into same mold/springform and pour cottage cheese marshmallow mixture over it. Shake/tap/slap against the table until it is evenly distributed, then refrigerate for a couple of hours until gelatin fully sets. To extract it safely from mold, I use hair dryer to lightly warm up mold walls and unstick filling from them without tearing. If desired, dust with cocoa powder or whatever else for decoration. tl;dr Whip egg white; fold in dry; bake Whip dense jelly water; add blended cottage cheese; whip some more; pour over crust It is for the most part sweetened raw cottage cheese, so don't expect it to taste like much else! Also I prefer the other crust I posted (one with whipped applesauce), this one is good for calories tho, just not as tender and cake-y, but it does the job. Also this time I used cake mold that is a bit smaller in diameter compared to previous post, but cake is taller instead. Macros for everything: 353 kcal / 39g protein / 6g fat / 34g carbs / 1g fiber That is all! submitted by /u/xen32 to r/Volumeeating [link] [comments]

Kind of amazes me that when you punch the title of this post into the search bar, very few results show up. 1/2 cup 4% cottage cheese with 1 tbsp organic peanut butter (peanuts, salt) stirred in. Any NSA peanut butter will do though. 215 cal, 15g protein, 13.5g fat, 7.5g carbs. 342mg sodium, 160mg potassium, 0mg magnesium. Cut the recipe in half and tack it onto a smaller meal for dessert if you can't spend that many carbs. I've had over 100 of these in the past 6 months and they just don't get old to me. Add blackberries if you can afford to! submitted by /u/DuckIntelligent737 to r/ketorecipes [link] [comments]

Macros 443 cals (68g protein, 11g carbs, 13g fat) Recipe 🧡 for the chips: - 180g cottage cheese (I used good culture 2%) - freshly grated parm cheese (about 5g) - everything but the bagel seasoning spread small circles of cottage cheese on a baking sheet w/ parchment paper (strain first if it’s really wet) and flatten them with a spoon. top each circle with grated parm and a sprinkle of EBTB seasoning. bake at 375° for about 30 minutes (sop up the excess liquid with a paper towel halfway through). If they’re still not crispy, you can broil them on high or move them to the air fryer to finish). let them cool/crisp up for 5 mins 🧡 for the buff chick dip: - 5oz shredded cooked grilled chicken - 120g cottage cheese (I used good culture 2%) - 2 Tbsp frank’s red hot buffalo sauce - freshly grated parm cheese on top (I did about 2g) mix ingredients together & air fry for 10-15 mins (or could probably bake around 400°) submitted by /u/oliviat_10 to r/Volumeeating [link] [comments]

I'm on a diet, and cottage cheese for me is a literal nutritional treasure. It feels like an illegal hack for cheap protein source with low calories. The problem is, I never liked its taste. It has a very strong touch of acid/salt to it that I never got used to it. The only way I made it cool was by adding a ton of olive oil and za'atar, but my objective now is keeping it super low cal, and going with fats is the opposite direction. One other way I tried was by adding tomatoes, lettuce, black pepper, and cumin, transforming it into a salad. This did slightly hide the strong taste, but it was still there. Do you guys have some trick up your sleeves that I can use here to ease my daily pain? BTW, I know that Greek yogurt is the superior alternative in every angle, but it's just way more expensive where I live. It can be 5x the price for the same amount compared to cottage. EDIT: Thanks a lot guys for these amazing suggestions! I think I have many recipes to try over the next month :) submitted by /u/iAhMedZz to r/Cooking [link] [comments]

Been making these for a few weeks and my family is already tired of hearing about them lol. The cottage cheese makes them super fluffy inside but crispy outside. Here's the recipe: cottage cheese 200g 2 eggs 1-2 tbsp sugar 2 tbsp sour cream 100ml milk 30ml butter or oil pinch of salt, vanilla Blend everything until smooth, then add: 120-130g flour 1 tsp baking powder Mix with a whisk and cook in a waffle maker. That's it. Today I swapped sugar for sweetener and threw in about 20g of whole wheat flour — tastes basically the same but a little less guilty lol. Good option if you're watching what you eat but still want something nice for breakfast. submitted by /u/EnthusiasmSuch6864 to r/Baking [link] [comments]