High-Protein Egg Bites
High-Protein Egg Bites
Egg bites are popular for several reasons. They are nutritious, convenient, and extraordinarily customizable. High in protein and low in carbs, they are the perfect breakfast or snack to keep you fuller longer. Perfect for on-the-go breakfasts and snacking, they are ideal for busy mornings and reheat beautifully.
Daisy Cottage Cheese with its creamy consistency make the egg bites custard-like, creamy, and add an additional protein boost. It also helps keep the egg bites moist.
Easily customizable, the mix-in options are endless. The base recipe has only 2 main ingredients and comes together in seconds. To the base, various flavor combinations can be added to the entire batch or to a few bites at a time. You can add veggies, cheese, cooked meat, herbs, and spices to suit your mood. You can easily swap the whole eggs for egg whites, to make the bites even healthier.
Basic Egg Base Ingredients
- Daisy Cottage Cheese (1 cup): Adds an extra boost of protein to the egg bites. It makes them creamy and custard-like and keeps them moist.
- Eggs (8 large): The base of the recipe; they are a powerhouse of nutrition.
- 1/4 teaspoon salt: Enhances the flavors of savory foods.
- Fresh cracked black pepper (1/2 teaspoon): Adds a floral, spicy note.
Flavor Combo Options
- Veggies – Add nutrients, fiber, flavor, and color to the egg bites without adding many calories. It’s a great way to add a few veggies to your day.
- Finely Diced Onion
- Finely Chopped Broccoli
- Shredded Carrot
- Finely Diced Bell Peppers
- Minced Garlic
- Chorizo and Potato – A hearty addition to the base egg mixture, they turn a lighter bite into a heartier meal. The chorizo adds a smoky, spicy depth of flavor and the potatoes add carbs and texture to the egg bites.
- Cooked and Crumbled Chorizo
- Diced Cooked Potatoes
- Finely Diced Bell Peppers
- Finely Diced Onion
- Spinach and Tomato – Adds extra vitamins and minerals, builds bold, bright flavor that balances with the richness of the eggs and cheese, and adds a pop of color to the bites.
- Minced garlic
- Fresh Spinach
- Diced Cherry Tomatoes
- Pesto – Adds a rich, herby flavor that elevates the egg bites.
- Prepared Pesto
Substitutions, Variations, and Tips
- Egg whites may be used in place of whole eggs to lighten up the bites.
- To easily crack eggs, tap gently on a flat surface such as the kitchen countertop.
- Easily customizable, try adding in your favorite cooked veggies, fresh herbs, cheeses, meats, or seasonings.
How to Make Egg Bites
- Preheat the oven to 300°F. Coat cupcake tins or silicone molds with nonstick cooking spray.
- Blend cottage cheese, eggs, salt, and pepper in a blender until smooth. Pour into tins about 2/3 from the top.
- Stir in your favorite mix-ins, giving the egg bites a swirl with a knife to distribute mix-ins.
- Bake 25-28 minutes or golden brown and dry. Cool for 5 minutes before unmolding and serving.
Peanut Butter Chocolate Baked Oatmeal
Peanut Butter Chocolate Baked Oatmeal
Dessert for breakfast? Yes, please! This Peanut Butter Chocolate Baked Oatmeal is so decadent you won’t believe your tastebuds. It’s healthy, hearty, and seriously addictive. It’s the ultimate in comfort food without the sugar crash you typically get with sweet breakfast cereals and pastries. The rich peanut butter and chocolate is a classic flavor combo, and the cottage cheese and oats give you energy to fuel your day.
The texture is warm, chewy, and fudgy right out of the oven. It’s the perfect balance between nutritious and delicious. It has perfect natural sweetness from the mashed bananas and maple syrup, a big boost of protein (15g) from the Daisy Cottage Cheese, peanut butter, and egg, and fiber (8g) from the rolled oats.
Perfect for a weekend brunch or run of the mill weekday breakfast, this baked oatmeal is a fantastic way to start your day. Ideal for meal-prepping, you can make it once and eat it all week. It reheats quickly in the microwave and is great for busy mornings. It also freezes beautifully.
Peanut Butter Chocolate Baked Oatmeal Ingredients
- Bananas (1/2 heaping cup, ripe and mashed): Ripe bananas work best for baking. As they ripen, bananas naturally become sweeter, eliminating the need for refined sugar. They add sweetness to the oatmeal and add moistness to the batter.
- Creamy Peanut Butter (1/4 cup + 1 tablespoon): Creamy peanut butter works best for drizzling, but either creamy or crunchy will work in the batter. It provides delicious flavor, healthy fat, fiber, and protein.
- Large Egg (1): Provides richness and structure that makes differentiates baked oatmeal from stovetop oatmeal. It also adds a bit of protein.
- Maple Syrup (2 tablespoons): Along with the bananas, it adds delicious natural sweetness with just a touch of caramel flavor that helps balance the other flavors.
- Daisy Cottage Cheese (1/2 cup, blended): The secret ingredient in the oatmeal, it adds a major boost of protein and richness. It also helps the oatmeal stay moist as it bakes.
- Vanilla Extract (1/2 teaspoon): Helps round out the chocolate flavor.
- Rolled Oats (3/4 cup): Sometimes called Old Fashioned Oats, they add structure, a slight nutty flavor, fiber, and chewiness to the baked oatmeal. They are less processed than Quick Oats, which cook quicker and have a tendency to be softer and less chewy.
- Unsweetened Cocoa Powder (1/3 cup): Gives the oatmeal its rich chocolate flavor. Your favorite unsweetened cocoa powder will work well. For a lighter chocolate flavor, try using dark cocoa powder. Dark cocoa powder has a smoother, less bitter, and less chocolaty flavor than traditional cocoa powder.
- Baking Powder (1 teaspoon): Helps the oatmeal rise and adds a fluffy lightness to the texture as it bakes.
- Semi-Sweet Chocolate Chips (1/2 cup + 1 tablespoon): Adds an extra boost of delicious chocolate flavor and sweetness to the oatmeal.
Substitutions, Variations, and Tips
- Applesauce may be swapped for the mashed bananas. Since applesauce has more moisture than bananas, you’ll need to add another tablespoon of oats to absorb the extra moisture.
- Other nut butters such as almond or cashew butter may be used in place of peanut butter. For the traditional peanut butter and chocolate combo flavor, peanut butter is best. Natural peanut butter may also be used.
- 1 tablespoon ground flaxseed mixed with 3 tablespoons of water may be substituted for the egg to add structure and bind the oatmeal together.
- No maple syrup? No problem. You can use honey, agave, corn syrup, molasses, or granulated sugar instead. Molasses will have the most similar slight caramel flavor. Since it’s not as sweet as maple syrup, you’ll want to use an extra 1 teaspoon.
- Quick cook oats may be traded for rolled oats. However, as they are more processed, the oatmeal will not have the same chewy texture and will be softer.
- If your peanut butter is too thick to swirl, heat in the microwave for 10-15 seconds at half-power. Then drizzle or swirl on top of the oatmeal.
- Milk chocolate or bittersweet chocolate chips may be used in place of semisweet chips. White chocolate chips may also be used.
- You can also swap out some or all the chocolate chips with chopped up peanuts, pecans or walnuts, or shredded coconut.
- Perfect for meal-prepping – you can bake once and then reheat portions as desired each morning.
- This recipe may be doubled or tripled. Be sure to use a larger pan.
- To store, simply place cooled and covered oatmeal in the refrigerator. It will stay fresh for 5 days. Reheat individual portions in the microwave in 30-second increments until hot.
- This baked oatmeal also freezes wonderfully. Once cool, portion and wrap in plastic wrap. Then, wrap again in aluminum foil or place in a zip-top bag with the air squeezed out. No need to thaw when ready to enjoy. Simply unwrap, place in a microwave-safe bowl, and reheat in 30-second increments until hot (about 1-2 minutes).
- May also be made into individual “muffins” by pouring into a muffin tin lined with cupcake liners. Bake about 18-20 minutes (until the oatmeal is set in the middle of the muffin).
How to Peanut Butter Chocolate Baked Oatmeal
- Preheat oven to 350°F. Grease a small 7×5” baking dish with nonstick cooking spray.
- Whisk to combine mashed banana, ¼ cup peanut butter, eggs, maple syrup, blended cottage cheese, and vanilla extract.
- Add oats, cocoa powder, and baking powder. Mix until incorporated. Stir in ½ cup chocolate chips.
- Pour into baking dish and spread evenly. Dollop with remaining peanut butter on top, then swirl with a knife. Top with remaining chocolate chips.
- Bake 25-30 minutes or until set in middle. Allow to cool 10 minutes before serving.
Blueberry Sheet Pan Pancakes
Blueberry Sheet Pan Pancakes
If you love pancakes but dread standing over the stove flipping batch after batch, you’re going to fall head-over-heels for these Blueberry Sheet Pan Pancakes made with Daisy Cottage Cheese.
They’re light, fluffy, packed with blueberry goodness. The secret ingredient? Rich, creamy Daisy Cottage Cheese. Its clean, simple ingredients make it an easy way to add real nourishment to your breakfast and boosts the pancakes with extra protein and creaminess.
They are the ultimate easy upgrade to your morning routine, ideal for busy mornings, meal-prepping, or brunch with friends. Just mix, pour, swirl, bake, and slice. No flipping. No fuss. Plus, they’re kid-approved!
Blueberry Sheet Pan Pancakes Ingredients
- Daisy Blueberry Cottage Cheese Singles (3 containers): The cottage cheese adds moistness making the pancakes fluffier and a big boost of protein to keep you full longer. The real fruit compote brings a pop of color and delicious fresh burst of blueberry flavor in every bite.
- Flour (1 ½ cups): You can use all all-purpose flour or a mixture of 1 cup all-purpose flour plus ½ cup whole wheat flour for this recipe. Adding whole wheat flour will result in coarser texture. The gluten in the flour gives pancakes volume and structure.
- Baking Powder (1 tablespoon): A main ingredient for leavening, it adds volume and lightness to the batter and adds height to the pancakes.
- Vanilla Extract (1 teaspoon): An essential ingredient in many baking recipes, it enhances the flavor of the pancakes and rounds out the flavor of the other ingredients.
- Buttermilk (1/2 cup): The acid in buttermilk reacts to other ingredients in the batter, resulting in lighter, fluffier pancakes with a tender crumb.
- Egg (2 large, separated): Acts as glue to hold the other ingredients together, adds protein, and adds height to the pancakes.
- Unsalted Butter (2 tablespoons, melted): Lends flavor and richness to the batter.
Substitutions, Variations, and Tips
- Try all the Daisy Cottage Cheese Single flavors for tasty twists. Strawberry, Pineapple, and Peach are all great choices.
- Self-rising flour may be used for all-purpose in a 1:1 ratio. If using self-rising flour, reduce the baking powder to 2 1/2 teaspoons, as the self-rising flour already contains some leavener.
- Whole wheat flour may be used to replace ½ cup of the all-purpose flour. Whole wheat flour is denser and more absorbent than all-purpose flour, so you don’t want to use it alone.
- Make it gluten-free: Gluten-free flour may be used in a 1:1 ratio for the all-purpose flour.
- Almond extract may be used in place of the vanilla extract.
- No buttermilk? No problem.
- Simply add 2 teaspoons of vinegar or lemon juice to ½ cup of regular milk and let set for a few minutes before using.
- Or mix ½ cup Daisy Sour Cream with 2 tablespoons of butter or water.
- Egg substitution: Mix 2 tablespoons of ground chia seeds mixed with 6 tablespoons of water. Rest until foamy (about 15 minutes). Note – this substitution will bind the other ingredients together and add height but without the richness or protein of whole eggs.
- Salted butter may be used in place of unsalted butter. Margarine, shortening, vegetable oil, or coconut oil may also be used.
- The batter will be thick. Spread onto the parchment as evenly as possible to ensure the pancakes cook evenly.
- To make the perfect swirls, dollop the fruit compote onto the batter, and then swirl with a knife or spoon until the desired swirls are achieved.
- Leftover pancake slices may be stored by cooling completely, then stacking between layers of parchment paper. They can then be stored in a zip-top bag with as much air removed as possible in the refrigerator for up to a week. To reheat, pop into a toaster, microwave, or oven until just warmed.
How to Make Blueberry Sheet Pan Pancakes
- Preheat oven to 400°F. Line 9×13” pan with parchment paper, leaving an overhang. Set aside lids of fruit from cottage cheese containers.
- Mix flour and baking powder in large bowl.
- Blend vanilla, buttermilk, cottage cheese, eggs, and melted butter in a blender until smooth. Pour into dry ingredients and mix until just combined (don’t overmix).
- Spread evenly in pan. Top with fruit compote and swirl.
- Bake 15-18 minutes or until a toothpick inserted in center comes out dry. Slice and serve.
Tomato Salad
Simple Tomato Salad
Light, fresh, creamy, and totally addictive – this Tomato Salad has it all. It tastes like summer in a bowl and is the perfect lunch, side dish, or even light dinner along with some crusty bread or chicken. It’s also great for gatherings. Easily scalable, it travels well and pairs well with everything from grilled chicken to burgers. It also brings a beautiful pop of color to the table. It’s vibrant, summary, and indulgent without the guilt of heavier dishes. This Tomato Salad brings it all, without any fuss.
High in protein, easy to make, and full of good-for-you ingredients. The juicy, sweet tomatoes are the perfect companion to the cool, creamy and rich Daisy Cottage Cheese, known for its minimal ingredients and fresh taste. The fresh basil adds a burst of herby, peppery brightness and the sweet acidity of the balsamic glaze enhance the flavors of the tomatoes and cottage cheese.
Tomato Salad Ingredients
- Cherry Tomatoes (1 1/2 pounds, halved): Bursting with fresh summer bite-sized flavor, low in calories, and full of vitamin C and antioxidants.
- Salt & Fresh Cracked Black Pepper (1 teaspoon, each): The classic combination that enhances the flavors of other ingredients.
- Extra Virgin Olive Oil (2 tablespoons): Slightly green gold in color and rich in healthy fats, it is less processed than regular olive oil and adds a delightful floral flavor to the tomatoes.
- Fresh Basil (1/2 cup, sliced or torn): Provides vibrant fresh minty, peppery flavor and a pop of color contrast for the tomatoes.
- Daisy Cottage Cheese (2 cups): The secret ingredient to this tasty salad, it adds a boost of protein and creamy deliciousness that is the perfect complement to the acidity of the tomatoes. Together they create a symphony in your mouth!
- Balsamic Glaze (2-3 tablespoons): Adds a burst of sweet acidity, helping balance the olive oil.
Substitutions, Variations, and Tips
- Grape tomatoes or chopped heirloom tomatoes may be used as an alternative to cherry tomatoes.
- Regular olive oil may be used instead of extra virgin olive oil.
- Other fresh herbs may be used rather than basil.
- Any balsamic vinegar or other kind of vinegar may be used as an alternative to balsamic glaze.
- Feel free to add a few tablespoons of finely sliced green onions or scallions, if desired.
- Thinly sliced red onions will add a zesty flavor to the tomatoes.
- Cucumbers are a great complement to tomatoes. Feel free to add a cup of diced up cucumbers to the salad.
- Grilled chicken is also a great accompaniment, turning this light salad into a heartier meal.
How To Make Tomato Salad
- Sprinkle tomatoes with salt and pepper. Chill 10 minutes and then drain.
- Add olive oil and basil. Toss gently to combine.
- Spoon cottage cheese over tomatoes and drizzle with balsamic glaze.
Extra Protein Scrambled Eggs
Extra Protein Scrambled Eggs
Delicious, quick, healthy, and ready in about 5 minutes—what more could you ask for at breakfast? Adding cottage cheese makes the eggs creamy and fluffy while boosting the protein content, turning this into a powerhouse breakfast with 20 grams of protein per serving! Naturally low carb, it fits nicely into many lifestyles and dietary needs.
Personalized Eggs? Yes, Please!
Scrambled eggs are easily customizable by adding your favorite flavors.
Want richer eggs? Try adding extra cheese such as shredded cheddar, Swiss, Parmesan, or crumbled goat cheese.
Craving a smoky flavor? Add crispy bacon bits or cooked, crumbled sausage.
Prefer a fresh twist? Top with a sprinkle of fresh herbs, such as finely diced chives, scallions, tarragon, basil, or a dollop of pesto.
Feeling spicy? Add a dash of hot sauce, a sprinkle of crushed red pepper flakes, or top with fresh, drained Pico de Gallo.
Need to sneak in some veggies? Try adding cooked, diced peppers, mushrooms, asparagus, or chopped spinach.
Or mix and match! Some great combinations include:
- Goat cheese with asparagus and ham
- Blistered tomatoes with bacon and cheddar
Extra Protein Scrambled Eggs Ingredients
- Eggs (4 large): The superfood that is the base of our recipe.
- 1/8 teaspoon kosher salt: Enhances the flavors of savory foods.
- Fresh cracked black pepper (1/4 teaspoon): Adds a floral, spicy note to the eggs.
- Daisy Cottage Cheese (1/2 cup): Adds an extra boost of protein and makes the eggs creamy and fluffy.
Substitutions, Variations, and Tips
- Both straight-from-the-container and blended cottage cheese work well in this recipe. To blend, pulse in a food processor or use an immersion blender.
- For easier egg cracking, gently tap on a flat surface, like the kitchen counter.
- Use a fork instead of a whisk to beat the eggs—it helps make them extra fluffy.
- Cook in a nonstick skillet for best results, with or without added butter or cooking spray.
- Keep the heat low to avoid overcooking.
- Customize with your favorite cooked veggies, herbs, cheeses, meats, or spices.
- Don’t over-stir! Gently pull the eggs from the edges toward the center using a rubber spatula every few seconds. Stop cooking when the eggs are mostly set but still slightly shiny. They’ll continue cooking off heat.
How To Make Extra Protein Scrambled Eggs
- Whisk together the eggs, salt, and pepper.
- Lightly coat a nonstick pan with cooking spray and heat over medium-low.
- Once warm, add the eggs. Slowly scrape them toward the center as the bottom begins to set, creating soft folds.
- When the eggs are just starting to set, spoon in the cottage cheese and gently fold it in. Cook for about 2 minutes total, until just set. Remove from heat and serve immediately.
Pasta with Cheesy Vodka Sauce
Pasta with Cheesy Vodka Sauce
Family-friendly and affordable, this Pasta with Cheesy Vodka Sauce is made with only 6 ingredient staples and comes together in 20 minutes. It is perfect for busy weeknights when you cannot figure out what to make for dinner. Pasta is the ultimate comforting food, making it an easy, delicious choice after a long day.
This nutritious pasta will fill you up without adding inches to your waistline. Using cottage cheese as the creamy element of the sauce, it is lighter in fat and calories than traditional creamy vodka sauce.
Incredibly versatile, this pasta can be paired with any cooked protein or vegetables. The variations are endlessly delicious.
Pasta with Cheesy Vodka Sauce Ingredients
- Chicken Stock (2 ½ cups): Enhances the flavor of the pasta and adds another layer of flavor.
- Dry Penne (8 ounces): Found in most pantries, dried pasta is economical and great for saucy dishes. While penne are traditional, any bite-sized pasta will work for this recipe.
- Jarred Tomato Vodka Pasta Sauce (2/3 cup): A convenient time-saver, jarred sauce comes in a variety of flavors and is perfect for weeknight dinners.
- Daisy Cottage Cheese (1/2 cup): A protein powerhouse, cottage cheese adds a creamy and slightly salty taste to the easy sauce. It contains a type of protein called casein protein, which absorbs slowly into the body, helping you stay full longer.
- Melted Butter (2 tablespoons):Adds richness and helps accentuate the other flavors of the sauce.
- Salt and Pepper (to taste): The classic combination of seasonings, they enhance the flavor of savory dishes.
Substitutions, Variations, and Tips
- Other bite-sized dried pasta may be used in place of penne, including gluten-free pasta.
- Crushed red pepper flakes may be added for a punch of heat.
- A sprinkle of freshly shredded parmesan cheese may be added for a richer flavor and a classic finishing touch.
- Try topping with some fresh herbs, such as basil for a burst of freshness.
- Try adding your favorite protein for a heartier meal, such as grilled chicken, ground beef, or Italian sausage.
- Add some veggies. Throw in any pre-cooked veggies that you like.
- Great for leftovers! To reheat, add a few drops of water to help revive the sauce. Cover and microwave in short intervals, stirring between intervals, until warm (about 1-2 minutes).
How to Make Pasta with Cheesy Vodka Sauce
- Add stock to medium saucepot and bring to a boil.
- Add pasta, stir, and cover. Reduce to a simmer and cook 12-15 minutes. Keep covered and stir occasionally.
- Place tomato vodka pasta sauce, cottage cheese, and melted butter in high-speed blender. Blend until smooth (about 2 minutes).
- Remove pasta from heat. Do not drain. Pour sauce over pasta and stir to combine. Season with salt and pepper. Let sit for 2-3 minutes to thicken before serving.
Light Cannoli Dip
Light Cannoli Dip
Fans of cannoli will love this light treat. This Light Cannoli Dip is easy to make and is fluffy and delicious. It comes together in only 5 minutes with only 5 pantry ingredients. Made with Daisy Cottage Cheese as the base, it has less than half the calories, fat, and carbs of most cannoli dips.
It pairs well with your favorite fresh fruit, waffle cones, graham crackers, and cookies. It is perfect for any occasion from parties to holidays to after-school snacks.
Mix it up! The dip is easily customizable. You can mix-up the flavor profile by using other zests and extracts and nuts like pistachios. You can also add cinnamon and cranberries for the holidays. For a slightly tangier dip, you can add a tablespoon of Daisy Sour Cream. This Light Cannoli Dip is easily doubled and can be made ahead of time.
Light Cannoli Dip Ingredients
- Daisy Cottage Cheese (3/4 cup): Provides the creamy base of the dip and allows the dip to be lighter than traditional cannoli dip.
- Powdered Sugar (1 tablespoon): Adds a tiny bit of sweetness to the dip.
- Vanilla Extract (1 teaspoon): Enhances the flavor of the other ingredients.
- Fresh Orange Zest (1 teaspoon): Highly flavorful, it adds a burst of citrusy goodness to the dip without adding liquid to the dip.
- Mini Chocolate Chips (2 teaspoons): Brings a touch of chocolaty sweetness and texture to the dip.
Substitutions, Variations, and Tips
- Lime zest or lemon zest may be substituted for orange for a similar citrusy flavor.
- Almond extract may be used in place of vanilla extract.
- A dash of cinnamon and nutmeg may be added for a holiday twist.
- Chopped nuts, seeds, or chopped dried fruit may be added in place of the chocolate chips.
- Chocolate cannoli dip? Yes, please! To make the dip chocolate flavored, add ½ teaspoon of unsweetened cocoa powder. Or for chocolate hazelnut twist, add a teaspoon of chocolate hazelnut spread.
- White chocolate or butterscotch chips may be used in place of chocolate chips…just make sure you grab the mini version.
- Finely chopped chocolate bar may be used in place of the chocolate
- For a tangy twist, try adding a tablespoon of Daisy Sour Cream.
- This dip can be made ahead of time, or even the day before, and is easily doubled or tripled.
- Best if chilled for 30 minutes before serving.
- Light cannoli dip may be stored in the refrigerator for up to 4 days.
How to Make Light Cannoli Dip
- Process cottage cheese in food processor or blender until completely smooth (about 1 minute). Transfer to bowl.
- Gently fold in the remaining ingredients.
- Garnish with additional mini chocolate chips, if desired. Serve with your favorite dippers.
Honey Walnut Cottage Cheese Spread
Honey-Walnut Cottage Cheese Spread
Looking for a fall twist on bagel spreads? Try making your own with Daisy Cottage Cheese. Not only is it easily customizable, it is also two-thirds lower in fat than cream cheese. Making your own spread is a snap with only a few ingredients.
Easily customizable, you can pick your favorite flavors and add to the protein packed creamy goodness of the cottage cheese. The flavor combos are endless.
Honey-Walnut Cottage Cheese Spread Ingredients
- Daisy Cottage Cheese (1 cup): The cottage cheese provides the protein-packed base of the spread.
- Honey (1 tablespoon): Adds a tiny bit of sweetness.
- Light Brown Sugar (1 tablespoon): Adds a tiny bit of sweetness with a slight caramel flavor.
- Cinnamon (1/4 teaspoon): Rich and warm, this spice tastes like fall. It adds flavor to the spread.
- Chopped Walnuts (3 tablespoons): Adds flavor and texture to the spread.
Substitutions, Variations, and Tips
- Try adding other additions such as a dash of nutmeg or ginger.
- Agave, corn syrup, or artificial sweetener may be used in place of honey.
- Dark brown sugar may be used in place of light brown sugar.
- Pecans or other nuts may be used in place of walnuts.
- While perfect for spreading on bagels, toast, or crackers, you can also enjoy it as a fruit or cookie dip.
How to Make Honey-Walnut Cottage Cheese Spread
- Process cottage cheese, honey, brown sugar, and cinnamon in food processor until smooth (about 1 minute).
- Transfer the mixture to a bowl. Fold in walnuts. Cover and chill for at least 30 minutes.
- Garnish with additional honey, cinnamon, and walnuts, if desired. Enjoy on bagels, toast, or crackers. Refrigerate leftovers.
Cheesy Fettucine Alfredo
Cheesy Fettucine Alfredo
This Cheesy Fettuccine Alfredo is perfect for those nights when you are craving a rich and creamy pasta but without the guilt. Traditional fettuccine alfredo is high in calories, fat, and cholesterol due to the butter and heavy cream. Using cottage cheese as the base of the alfredo lightens up the dish significantly without sacrificing the creaminess, with 32% less calories, 64% less fat and 59% less cholesterol than traditional fettuccine alfredo. The cottage cheese also makes the recipe more filling due to the added protein.
This quick and easy pasta is easily customizable. On the table in less than 30 minutes, making this a perfect weeknight dinner. Adding veggies, grilled chicken, or other proteins will make it even heartier, eliminating the need for sides.
Cheesy Fettucine Alfredo Ingredients
- Dry Fettuccine (8 ounces): Found in most pantries, dried pasta is economical and great for saucy dishes.
- Daisy Cottage Cheese (1/2 cup): A protein powerhouse, the cottage cheese adds a creamy and slightly salty taste to the easy pasta sauce. It contains a type of protein called casein protein, which absorbs slowly into the body, helping you stay full longer. It replaces the heavy cream and butter in traditional alfredo, making the recipe lower in calories, fat, and cholesterol.
- Milk (1 cup): Full fat milk will make a creamier base for the sauce, but low-fat or skim milk will also work in this recipe. Feel free to use whatever you have on hand. The milk adds richness to the sauce and helps thin it out.
- Cornstarch (1 tablespoon): It thickens the sauce and helps make it smooth and silky.
- Minced Garlic (1/2 teaspoon): Adds depth of flavor to the sauce.
- Parmesan Cheese (1/2 cup, freshly grated): Adds rich flavor and makes the sauce thick and creamy.
- Freshly Cracked Black Pepper (1/8 teaspoon): Adds a fresh, bright flavor to the sauce.
- Melted Butter (1 tablespoon): Helps accentuate the flavors of the cheese and seasoning.
Substitutions, Variations, and Tips
- Other dried pasta may be used in place of the fettuccine, including gluten-free pasta.
- Coconut milk, soy, or almond milk may be used in place of regular milk, giving the sauce a tasty twist.
- Crushed red pepper flakes may be added for a punch of heat.
- Freshly grated parmesan cheese is best as it contains no additives and melts better than pre-grated cheese that often contains non-clumping agents and additives.
- Try adding your favorite protein for a heartier meal, such as grilled chicken, ground beef, or Italian sausage.
- Add some veggies. Throw in any pre-cooked veggies that you like.
- Try topping with some fresh herbs, such as rosemary, thyme, or parsley for a burst of freshness.
How to Make Cheesy Fettucine Alfredo
- Cook pasta according to package directions for the shortest time noted.
- Combine the remaining ingredients in a blender. Blend until smooth.
- Heat sauce over medium-low heat for 4-5 minutes until slightly thickened.
- Add drained pasta to sauce. Remove from heat and let pasta stand for 2 minutes before serving.
Cottage Cheese Stuffed Avocado
Cottage Cheese Stuffed Avocado
This Stuffed Avocado is filled with healthy fats and protein and is big on flavor. It combines the classic pairing of avocado, tomato, and cottage cheese. Coming in at under 250 calories, it makes the perfect quick and easy lunch or snack.
With only three high-quality ingredients, this quick snack or lunch comes together in under 5 minutes. The hardest part is removing the pit from the avocado.
Stuffed Avocado Ingredients
- Avocado (1 ripe): Available year-round, avocados have a nutty flavor and buttery texture. Any variety of avocado will work in this recipe.
- Daisy Cottage Cheese (1/2 cup): Creamy and slightly salty, adding cheesy goodness with a boost of protein in every bite. It is low in sugar and big on taste.
- Pico de Gallo (1/4 cup): A classic Southwest mixture made with tomatoes, onions, jalapeno, lime juice, cilantro, and touch of salt. It adds a fresh burst of flavor and acidity. You can find fresh Pico de Gallo in your grocery produce section.
Substitutions, Variations, and Tips
- Avocados are ripe when they have a slightly firm (not hard) feeling when pressed. They should not be too soft or mushy. The color of the avocado also slightly darkens as it ripens. Between the feel and color, you can easily tell if the avocado is ready to eat.
- To half the avocado, run a knife around the parameter of the avocado pressing in until you feel the pit. Slightly twist the two halves to easily separate. To remove the pit, slightly press the knife into it and pull. The pit should give and pull out as you pull the knife back.
- While store-bought Pico de Gallo is recommended for this recipe for time savings, you could also make your own. To make fresh Pico de Gallo, mix 4 diced Roma tomatoes, ½ cup diced onion, ½ cup chopped cilantro, ½-1 finely diced jalapeno, 2 tablespoons fresh lime juice (or lemon juice), and a sprinkle of salt. Make ahead so the flavors can develop before using. Store sealed tightly in the refrigerator for up to a few days.
- Strained salsa or picante may be used in place of the Pico de Gallo. Try citrus salsas for a twist on flavor.
- If you like your food a little spicier, drizzle the avocados with hot sauce or sprinkle with fresh cracked black pepper.
How To Make Stuffed Avocado
- Cut avocado in half and remove pit.
- Fill center of each half with cottage cheese.
- Top with Pico de Gallo and serve immediately.
Easy Avocado Toast
Easy Avocado Toast
This Avocado Toast is filled with healthy fats, protein, and is big on flavor. With the classic avocado, tomato, and cottage cheese pairing and under 300 calories, it makes the perfect quick and easy breakfast, snack, or lunch. The toast comes together in under 5 minutes with a handful of fresh ingredients.
Avocado Toast Ingredients
- Hearty Whole Wheat Bread (2 slices): The best bread for this recipe is a thickly sliced hearty bread with a tight crumb to hold the toppings.
- Avocado (1 ripe, mashed): Available year-round with a nutty flavor and buttery texture. Any variety of avocado will work in this recipe.
- Daisy Cottage Cheese (1/2 cup): The cottage cheese is creamy and slightly salty, adding cheesy goodness with a boost of protein in every bite. It is low in sugar, big on taste, and combines perfectly with the avocado as the creamy element that compliments the crustiness of the toast.
- Grape Tomatoes (8, halved): Oblong bite-sized tomatoes with the perfect balance of sweetness and acidity. They are tender, juicy, and meaty.
- Sunflower Seeds (2 teaspoons): Sunflowers are rich in healthy fats, as well as vitamins and minerals. They have a mild, nutty flavor, and add a nice crunch to the toast. Unsalted sunflower seeds work best in this recipe.
- Kosher Salt (pinch): A large-grain salt that is less refined than table salt and contains no additives. It’s perfect for sprinkling.
- Fresh Cracked Pepper (pinch): Floral and spicy, fresh ground pepper adds just the right amount of zip to the toast.
Substitutions, Variations, and Tips
- Any hearty thick-slice bread with a fine crumb will work well for the toast.
- Avocados are ripe when they have a slightly firm (not hard) feeling when pressed. They should not be too soft or mushy. The color of the avocado also slightly darkens as it ripens. Between the feel and color, you can easily tell if the avocado is ready to eat.
- To half the avocado, run a knife in the avocado until you hit the pit and then run it around the parameter, so you have two equal halves. Slightly twist the two halves and they should easily separate. Then remove the pit, slightly press your knife into it. The pit will give and pull out when you pull the knife back.
- Premade guacamole, which can be found in your produce section, is a great shortcut for freshly mashed avocado.
- Cherry tomatoes or sliced tomatoes may be used in place of grape tomatoes.
- Either toasted or raw sunflower seeds work well for this recipe.
- Pine nuts or other seeds may be used in place of the sunflower seeds.
- Table salt and ground black pepper may be used in place of Kosher salt and fresh ground pepper.
- If you like your food a little spicier, drizzle with hot sauce.
How To Make Avocado Toast
- Toast bread.
- Layer with cottage cheese, mashed avocado, and tomatoes.
- Sprinkle with sunflower seeds, salt, and pepper.
No Bake Strawberry Cottage Cheese Cheesecake
No Bake Strawberry Cottage Cheese Cheesecake
These rich and creamy No Bake Cheesecake Jars with Strawberries are so delicious you’ll crave them again and again. With cottage cheese replacing the heavier cream cheese in traditional cheesecake, these are not only lighter and fluffier, but they are also significantly lower in calories, fat, and carbs than traditional cheesecake. Now you can enjoy a delicious, decadent dessert without the guilt.
Quick and easy to make, these cheesecakes are perfect for date night, impressing your guests during the holidays, or as a simple weeknight snack.
Made with only a handful of ingredients, this dessert packs creamy deliciousness in every bite. These cheesecakes have 50% less calories and 60% less fat than a slice of traditional cheesecake that is made with cream cheese. Made with a few simple, high-quality ingredients, you can whip up these desserts in under 5 minutes.
No Bake Cheesecake Jars with Strawberries Ingredients
- Sugar (1 teaspoon): Adds a touch of sweetness to the strawberries.
- Strawberries (4): Look for bright red berries with bright green caps that smell fragrant. Naturally full of vitamins, including Vitamin C and nutrients, fiber, and antioxidants. They are also an excellent source of magnesium.
- Graham Crackers (6 tablespoons): Adds a light, sweet, crunchy texture that you know and love from classic cheesecake.
- Salted Butter (2 tablespoons, melted): Adds a bit of flavor and holds the graham crackers together.
- White Chocolate (2/3 cup): Good quality white chocolate provides a sweet, buttery, slightly milky flavor to the cheesecakes.
- Daisy Cottage Cheese (1 1/4 cup): The secret ingredient in these delicious cheesecakes. It lightens the cheesecakes and adds a silky, creamy texture that you love in cheesecake.
- Vanilla Extract (1/2 teaspoon): Enhances the flavor of desserts.
Substitutions, Variations, and Tips
- Feel free to use other fresh fruit toppings or swap the fresh fruit and sugar for your favorite jam (i.e., cherry).
- Animal Crackers, chocolate wafers, or gluten-free graham crackers may be used in place of traditional graham crackers.
- An immersion blender may be used in place of the food processor to create the creamy, light, fluffy cheesecake filling.
- Microwave white chocolate chips in short time increments to avoid scorching.
- Semisweet chocolate may be used in place of white chocolate, with chocolate wafers in place of graham crackers for the classic chocolate strawberry combination.
How to make No Bake Cheesecake with Fresh Strawberries Jars
- Gently stir together diced strawberries and sugar. Set aside.
- Mix graham crackers with melted butter. Set aside.
- Place the white chocolate chips in a microwave safe container. Microwave at 30 second intervals until just melted (about 1 ½ minutes).
- Pour blended cottage cheese and vanilla mixture into a medium mixing bowl then use a rubber spatula to gently fold-in melted white baking chips.
- Sprinkle 1 tablespoon of the graham mixture into the bottom of a mason jar, scoop ½ cup of cheesecake filling on top and smooth with the back of a spoon.
- Sprinkle 1 more tablespoon of the graham mixture on top.
- Garnish with the strawberries.
- Repeat with remaining jars. Chill for 2 hours in refrigerator before serving.
