Easy Strawberry Ice Cream
Easy Strawberry Ice Cream
This Easy Strawberry Ice Cream is full of creamy deliciousness with decadent strawberry swirls. With only two ingredients, it has half the fat of traditional strawberry ice cream with more than double the protein. Now you can enjoy delicious ice cream without guilt. Our Easy Strawberry Ice Cream requires no special equipment (no ice cream machine needed) and only takes about 5-minute to prep.
Easy Strawberry Ice Cream Ingredients
- Daisy Strawberry Cottage Cheese Singles (4 packages): The secret ingredient in this delicious ice cream. The cottage cheese portion creates the smooth, silky, creamy texture that you love. The strawberry compote adds the decadent strawberry swirl deliciousness.
- Frozen Bananas (2): Adds sweetness and helps with the custard-like consistency of ice cream.
Substitutions, Variations, and Tips
- The best bananas for ice cream are ones that are just on the point of turning brown. They are naturally sweeter when they are just over-ripe.
- To get the perfect texture, bananas need to be frozen hard. It’s ideal to freeze them overnight to make sure they are entirely frozen. Don’t take them out of the freezer until you’re ready to use them. The 2 best methods for freezing bananas for ice cream:
- Throw whole unpeeled bananas into the freezer (the peels will turn black as they freeze). Bananas will last about 3 months in the freezer. When ready to use, peel with a knife and chop the banana into pieces.
- Peel ripe bananas, slice or half, and arrange in a single layer on a baking sheet. Freeze for one hour. Transfer pieces to a zip-top bag, remove air, and store frozen bananas up to 3 months.
- Any fruit flavor of Daisy Cottage Cheese singles will work well. Try them all for other delicious flavors such as peach, pineapple, and blueberry.
- Don’t over-blend the ice cream. You want to blend until just thick and creamy. Over-blending will make the ice cream runny.
- 2 hours in the freezer will yield the ideal texture for the ice cream. Freezing it longer will make the ice cream too hard to scoop.
- Ice cream makers may also be used following the manufacturer’s instructions.
- Try topping with chopped pistachios, mini marshmallows, or your other favorite ice cream toppings.
- You can also enjoy for breakfast!
How to Make Easy Strawberry Ice Cream
- Reserve fruit compote from 2 packages for swirling.
- Combine cottage cheese, strawberry compote from 2 packages, and frozen bananas in blender. Blend until completely smooth.
- Transfer into pan lined with parchment paper. Swirl reserved strawberry compote on top. Freeze for 1-2 hours or until frozen (enjoy within 2 hours of freezing).
- Let ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Peanut Butter Banana Ice Cream
Peanut Butter Banana Ice Cream
Easy, rich, and creamy, you won’t believe this Peanut Butter Banana Ice Cream has half the fat of traditional peanut butter ice cream. Made with only four ingredients that come together in minutes, it’s perfect for those summer parties or for an easy treat anytime. This ice cream requires no special equipment (no ice cream machine needed) and can be made in about 5 minutes.
Made with only a few simple ingredients, this dessert packs creamy deliciousness in every bite. With 1/3 less calories and half the fat of traditional peanut butter ice cream, you can enjoy delicious ice cream without the guilt.
Peanut Butter Banana Ice Cream Ingredients
- Daisy Cottage Cheese (2 cups): The secret ingredient in this delicious ice cream. It lightens the ice cream and adds a smooth, silky, creamy texture that you love.
- Frozen Bananas (2): Adds sweetness and helps with the custard-like consistency of ice cream.
- Creamy Peanut Butter (2 tablespoons): Adds flavor to the ice cream.
- Honey (2 tablespoons): Adds additional sweetness to the ice cream.
Substitutions, Variations, and Tips
- The best bananas for ice cream are ones that are just on the point of turning brown. They are naturally sweeter when they are just over-ripe.
- To get the perfect texture, bananas need to be frozen hard. It’s ideal to freeze them overnight to make sure they are entirely frozen. Don’t take them out of the freezer until you’re ready to use them. The 2 best methods for freezing bananas for ice cream:
- Throw whole unpeeled bananas into the freezer (the peels will turn black as they freeze). Bananas will last about 3 months in the freezer. When ready to use, peel with a knife and chop the banana into pieces.
- Peel ripe bananas, slice or half, and arrange in a single layer on a baking sheet. Freeze for one hour. Transfer pieces to a zip-top bag, remove air, and store up to 3 months in the freezer.
- Other nut butters or chocolate hazelnut spread may be used in place of peanut butter.
- Agave or maple syrup may be used in place of honey.
- Don’t over-blend the ice cream. You want to blend until just thick and creamy. Over-blending will make the ice cream runny.
- 2 hours in the freezer will yield the ideal texture for the ice cream. Freezing it longer will make the ice cream too hard to scoop.
- Ice cream makers may also be used following the manufacturer’s instructions.
- Try topping with chopped peanuts, chocolate chips, mini marshmallows, or your favorite ice cream toppings.
- You can also enjoy this delicious ice cream for breakfast!
How to Make Peanut Butter Banana Ice Cream
- Combine all ingredients in food processor and blend until completely smooth.
- Transfer into pan lined with parchment paper. Freeze for 1-2 hours or until frozen (enjoy within 2 hours of freezing).
- Let ice cream sit at room temperature for 5 -10 minutes before scooping and serving. Garnish as desired.
Light Cannoli Dip
Light Cannoli Dip
Love cannoli but want something a little lighter? You’re going to love this Light Cannoli Dip! It’s fluffy, creamy, and full of classic cannoli flavor — but made with Daisy Cottage Cheese, so it has less than half the calories, fat, and carbs of most traditional cannoli dips.
The best part? It comes together in just 5 minutes with only 5 simple ingredients you probably already have on hand. It’s perfect for parties, holidays, or even an after-school snack.
Serve it with your favorite fresh fruit, waffle cone pieces, graham crackers, or cookies — the possibilities are endless!
Mix It Up!
This dip is super easy to customize. Switch up the flavor with different citrus zests, extracts, or mix-ins like pistachios. Feeling festive? Add cinnamon and cranberries for a holiday-ready dip. Want it a little tangier? Stir in a tablespoon of Daisy Sour Cream.
It’s also easy to double or triple for a crowd — and yes, you can make it ahead!
Light Cannoli Dip Ingredients
- Daisy Cottage Cheese (3/4 cup): The creamy base that makes this dip light and protein-packed.
- Powdered Sugar (1 tablespoon): Adds a touch of sweetness.
- Vanilla Extract (1 teaspoon): Brings out the flavor in every bite.
- Fresh Orange Zest (1 teaspoon): Adds a burst of bright, citrusy flavor without thinning the dip.
- Mini Chocolate Chips (2 teaspoons): Just enough for that sweet chocolate crunch!
Substitutions, Variations, and Tips
- Swap lemon or lime zest for the orange zest to change up the citrus profile.
- Use almond extract instead of vanilla for a nutty twist.
- Add a dash of cinnamon or nutmeg for a warm holiday flavor.
- Try chopped nuts, seeds, or dried fruit instead of chocolate chips.
- Want a chocolate cannoli dip? Add ½ teaspoon of unsweetened cocoa powder.
- Or go rich with a chocolate hazelnut twist: add 1 teaspoon of chocolate hazelnut spread.
- Substitute white chocolate or butterscotch chips — just be sure they’re mini!
- A finely chopped chocolate bar works just as well if you don’t have chips.
- For extra tang, stir in 1 tablespoon of Daisy Sour Cream.
- Store leftovers in the fridge — it keeps well for up to 4 days.
- Make it ahead! This dip can be prepared the day before and gets even better after chilling.
How to Make Light Cannoli Dip
- In a blender or food processor, blend the cottage cheese until completely smooth (about 1 minute). Transfer to a bowl.
- Fold in the powdered sugar, vanilla, orange zest, and mini chocolate chips.
- Cover and chill for at least 30 minutes before serving.
- Garnish with extra mini chocolate chips, if you like. Serve with your favorite dippers!
- Pro Tip: Try serving with waffle cone pieces, sliced apples, strawberries, or graham crackers for the perfect sweet dip combo!
Protein-Packed Blender Waffles
Protein-Packed Blender Waffles
Looking for a quick, healthy, and super satisfying breakfast? These Protein-Packed Blender Waffles are just what you need! Made with cottage cheese and oat flour, they’re naturally gluten-free, packed with protein, and have that perfect crispy-on-the-outside, soft-on-the-inside texture.
Thanks to the oat flour and cottage cheese combo, they’ll keep you full longer than your average pancake or waffle — and they come together in a snap using just your blender!
Best part? They’re totally customizable. Mix in your favorites — like dried fruit, applesauce, chopped nuts, or seeds. Try flavors like cinnamon-peach or blueberry and top them off with Daisy Cottage Cheese Singles with Fruit Toppings, fresh berries, sliced bananas, or a drizzle of syrup or honey.
Blender Waffle Ingredients
- Daisy Cottage Cheese (2/3 cup): Adds moisture, richness, and a solid protein boost to keep you full and satisfied.
- Eggs (2 large, separated): Help bind everything together and give the waffles structure and height.
- Vanilla Extract (1 teaspoon): Adds warm, classic flavor.
- Sugar (1 tablespoon): Just a touch for a hint of sweetness.
- Water (6 tablespoons): Helps thin the batter for the perfect pourable consistency.
- Oat Flour (1 cup): Adds fiber and helps create that crispy waffle texture with a subtle, nutty flavor.
- Baking Powder (1 teaspoon): Gives the waffles a fluffy rise.
Substitutions, Variations, and Tips
- Try almond extract in place of (or in addition to) vanilla for a flavor twist.
- Powdered or caster sugar can be used if regular sugar isn’t on hand.
- No oat flour? Make your own by blending rolled oats in a food processor or high-speed blender until finely ground.
- Want an extra protein punch? Add a scoop of protein powder (flavored or unflavored).
- Whip those egg whites! Room-temperature eggs whip better. Make sure your bowl and beaters are clean and dry. Start slow and then beat until soft peaks form for fluffier waffles.
- Preheat your waffle iron! If your waffles are too soft or pale, the iron may not be hot enough.
- Batch-cook and freeze: This recipe easily doubles or triples. Let waffles cool, then stack with parchment paper between each one in a zip-top freezer bag. Remove air and freeze for up to 6 months. Just pop in the toaster for a quick breakfast!
- Serve with avocado and tomato, fresh fruit, or even a dollop of cottage cheese for a protein-rich breakfast upgrade.
How to Make Blender Waffles
- Preheat your waffle iron on medium heat.
- In a blender, combine cottage cheese, egg yolks, vanilla, sugar, water, oat flour, and baking powder. Blend until smooth, then transfer to a mixing bowl.
- In a separate bowl, whip the egg whites to soft peaks. Gently fold them into the batter until fully combined with no streaks.
- Spray waffle iron with non-stick spray. Pour just under ½ cup of batter into the iron and cook until golden brown.
- Serve warm with your favorite toppings.
Feeling like a twist?
Try these waffles topped with Daisy Cottage Cheese Singles with Fruit Toppings for a fun and fruity protein boost!
Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies
Chewy, rich peanut butter goodness? Yes, please! These Gluten-Free Peanut Butter Cookies are so craveable that you won’t be able to eat just one. Ready in just 20 minutes, chewy, peanut buttery perfection is only moments away. Enjoy with a cold glass of milk today!
Packed with peanut butter flavor and added protein from blended cottage cheese, these cookies contain only five ingredients and are perfect for those with dietary restrictions. They’re healthier than many traditional cookies thanks to the nutritional value of both the cottage cheese and the peanut butter — yet they still taste like they came straight from a decadent bakery.
Gluten-Free Peanut Butter Cookie Ingredients
- Peanut Butter (1 cup): Provides flavor and structure. Combined with the other ingredients, it creates chewy cookies.
- Sugar (1 cup): Adds sweetness to the cookies.
- Egg (1 large, beaten): Acts as a binder, helping hold the ingredients together. It also adds structure and a bit of lift.
- Daisy Cottage Cheese (1/2 cup): Adds moistness, richness, and protein to the cookies.
- Baking Soda (1 teaspoon): The primary leavening agent; it adds volume and height to the cookies.
Substitutions, Variations, and Tips
- For best results, bring all ingredients to room temperature before mixing, and use high-quality ingredients.
- Both creamy and crunchy peanut butter work well in this recipe.
- Other nut butters (like almond or cashew butter) may be used in place of peanut butter.
- Customize your cookies by adding mix-ins such as chocolate chips or peanut butter candies.
- To create the iconic crisscross pattern, use a cold fork to gently press down on the dough balls before baking.
- For an extra-special touch, sprinkle coarse sugar on top after making the crisscross pattern.
- For a flavor twist, roll dough balls in a cinnamon-sugar mixture before baking. To make the mixture, combine ½ cup sugar and 2 tablespoons cinnamon. Store any leftovers in an airtight container.
- Store baked cookies in an airtight container for up to five days.
- To freeze, roll dough into balls and flash-freeze on a baking sheet. Then transfer to a zip-top bag with as much air removed as possible. Freeze for up to six months. Thaw in the refrigerator or bake from frozen — just follow the recipe’s baking directions.
How to Make Gluten-Free Peanut Butter Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat peanut butter and sugar together with an electric mixer until smooth.
- Add egg, blended cottage cheese, and baking soda. Beat until well combined.
- Roll 1 tablespoon of dough into a ball and place 2 inches apart on the baking sheets. If desired, create a crisscross pattern with a cold fork.
- Bake until puffed and pale golden, about 12–14 minutes.
- Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely before serving.
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.
Marry Me Meatballs
Marry Me Meatballs
Fall head over heels for our Marry Me Meatballs, featuring tender meatballs enveloped in a luscious, creamy sauce made with Daisy French Onion Dip. This dish combines the rich flavors of caramelized onions with succulent meatballs, creating a meal that is both comforting and irresistible. These Marry Me Meatballs taste fancy but are oh-so-easy to make. Creamy, cheesy, warm, and satisfying, they are indulgent without being heavy. They are simply comfort-food at their finest.
The signature sauce, made with Daisy French Onion Dip, cream, garlic, parmesan, and sun-dried tomatoes are packed with umami, tang, and a hint of sweetness. It clings to the meatballs, keeping them tender and juicy, and adds depth of flavor in every bite.
Ready in a snap, the use of fully cooked, frozen meatballs ensures that dinner is on the table in less than 30 minutes, making it perfect for busy weeknights. The Daisy French Onion Dip is used as a flavorful shortcut that is packed with caramelized onion flavor, adding depth, richness, and convenience to the sauce.
Marry Me Meatball Ingredients
- Olive Oil and Butter (1 tablespoon each): Adds flavor and helps cook the flour.
- Flour (1 tablespoon): Helps the sauce thicken.
- Chicken Broth (1 cup): Adds flavor to the sauce.
- Heavy Cream (1 cup): Also called Whipping Cream, it adds a creamy, rich element to the sauce.
- Minced Garlic (4 teaspoons): Adds a savory flavor that balances the richness of the cream and adds complexity of flavor.
- Sundried Tomatoes (1/3 cup): Adds bold, tangy-sweet flavor and brightness that perfectly complement the creamy sauce. They also add a great pop of color.
- Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty, umami flavor to the sauce.
- Chili Flakes (1 teaspoon): Also called Red Pepper Flakes, they add a tiny bit of heat and a tiny pop of color to the sauce.
- Precooked, frozen meatballs (about 16): Convenient and great for quick meals, they are an effortless way to add protein to the dish.
- Daisy French Onion Dip (2/3 cup): A great shortcut to building big flavor, it contains the perfect mixture of caramelized onion flavor and spices. It adds a velvety texture to the sauce, making it luscious and delicious.
- Fresh Basil (1 tablespoon, optional): Adds a burst of herby goodness and adds a bit of color to the sauce.
Substitutions, Variations, and Tips
- All olive oil or all butter may be used instead of half of each.
- The chicken stock may be increased to 1 ½ cup and the cream reduced to ½ cup as a calorie savor, but it will make the sauce thinner.
- Replacing ½ cup of the chicken stock with white wine will add a touch of acidity and depth of flavor.
- Pecorino Romano or Asiago may be substituted for the parmesan.
- The amount of chili flakes may be adjusted to taste. Add more for a bit of heat, or less if you don’t want heat at all.
- Any flavor of frozen meatball will work well in this recipe.
- Or you can make your own: Combine 1 1/2-pound ground meat (chicken, beef, pork, turkey, or a combo), 1 tablespoon Italian seasoning, 1/2 teaspoon chili flakes, 1/2 cup grated parmesan cheese, and a pinch of salt and pepper until combined. Roll into 1 1/2-inch balls. Bake on a parchment lined baking sheet at 350°F. for 20-25 minutes or until the internal temperature reaches 165°F.
- Other cooked proteins may be substituted for meatballs.
- Allow the flour to cook for a full minute to remove the “raw” flavor.
- Adding a sprinkle of herbs will add a burst of freshness. Fresh basil, oregano, thyme, and parsley are good choices.
- Feel free to add fresh veggies such as fresh mushrooms, fresh spinach, or frozen English peas.
- Adding a few teaspoons of drained capers will add a salty, briny flavor.
How to Make Marry Me Meatballs
- Add olive oil and butter to a large pan. Once the butter melts, add flour and cook for 1 minute, stirring frequently.
- Whisk in broth, heavy cream, and garlic. Scrape any brown bits from the pan. Bring to a boil. Reduce heat to medium and gently cook uncovered, until slightly thickened (2-3 minutes).
- Add sun-dried tomatoes, parmesan, chili flakes, and frozen meatballs. Set heat to low, cover with lid, and simmer until meatballs are heated through and sauce has thickened slightly (5-7 minutes).
- Place Daisy French Onion Dip in a small mixing bowl. Slowly whisk in 1 cup of hot sauce. Slowly pour back into pan and stir until evenly combined.
- Garnish with basil, if desired. Serve over pasta or mashed potatoes.
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.
Black Forest Waffles
Black Forest Waffles
These rich and decadent Black Forest Waffles are loaded with the timeless flavor combination of chocolate and cherries. Daisy Sour Cream brings a moistness and lightness to the batter of these delicious waffles and complements the cherry topping.
Perfect for special holiday brunch or run of the mill weekend breakfast, these waffles are sure to please your family and guests.
Black Forest Waffle Ingredients
- All-Purpose Flour (1 cup): The gluten in all-purpose flour gives waffles their traditional structure. Finely milled whole wheat flour can be used in place of all-purpose flour.
- Unsweetened Cocoa Powder (1/2 cup): Your favorite unsweetened cocoa powder will work well in this recipe. For a lighter chocolate flavor, try using dark cocoa powder. Dark cocoa powder has a smoother, less bitter, less chocolaty flavor than traditional cocoa powder.
- Granulated Sugar (2/3 cup): Granulated sugar works best in this recipe.
- Baking Powder (2 teaspoons): Gives the waffles their height.
- Daisy Sour Cream (3/4 cup): Know for its creaminess and smooth texture, did you know that Daisy is the secret ingredient to lighter, moister waffles?
- Large Eggs (3, separated): The egg yolks give the batter a richness and add a good dose of protein. The whipped egg whites lighten the batter, creating a light, airy, fluffy waffle.
- Melted Butter (7 tablespoons, melted): Butter adds another layer of richness and helps keep the inside of the waffles soft and pillowy.
- Powdered Sugar (1 tablespoon): Adds just a touch of sweetness, while making the finished waffles festive.
- Cherry Pie Filling (21-ounce can): Using canned cherry pie filling as a topping adds the “Black Forest” element to these tasty chocolate waffles. Sugar-free pie filling may be used if desired.
- Chocolate Syrup (1/2 cup): Adds just the right amount of chocolaty flavor to the topping, mixing with the cherries to enhance the “Black Forest” flavor profile.
Substitutions, Variations, and Tips
- Gluten-free flour may also be used. If using gluten-free flour, you may need to add a tablespoon or two of milk to thin the batter. Gluten-free flour tends to absorb liquid quicker than all-purpose flour, making a denser batter.
- You can sub out raw cane sugar one-for-one for the granulated sugar.
- A neutral oil, like canola or corn oil can be used in place of the butter.
- Try other toppings with the chocolate waffle base. Feel free to add dried fruit, chopped nuts, or bananas to the batter.
- Other tasty twists on toppings: Hazelnut spread, peanut butter and butterscotch syrup can be substituted for the cherry pie filling and chocolate syrup.
- Make sure to beat the egg whites until soft peaks form. The whipped egg whites lighten the batter and make airy, fluffy waffles.
- Make sure your waffle iron is hot before starting. If your waffles are coming out pale or soft, the iron isn’t hot enough.
- Adding a tablespoon of cornstarch makes extra crispy waffles.
- Keep waffles warm in the oven set to 200°F. Place the waffles directly on the oven rack. The low heat will keep the waffles crispy, while you finish preparing all the batter.
How to Make Black Forest Waffles
- Whisk the flour, cocoa, sugar, and baking powder in a large bowl until combined.
- In a separate bowl, whisk ¾ cup of the sour cream, egg yolks, and 6 tablespoons of the butter in a medium bowl until combined. Stir the wet ingredients into the flour mixture until moistened (the batter will be thick).
- Beat the egg whites in a small bowl at high speed until soft peaks form. Gently fold them into the batter with a rubber spatula.
- Meanwhile, heat a waffle iron until hot. Lightly grease with the remaining butter. Pour ½ cup of batter per waffle. Cook each for 3 minutes or until lightly crisp. Store cooked waffles in the oven set on 200°F while cooking the remaining batter.
- Serve sprinkled with powdered sugar, top with cherries, and chocolate sauce. Add an additional dollop of sour cream for added richness, if desired.
