Ideas for Using Cottage Cheese
Author/Submitted by: Lee Krone <LKRONE@MCCARTHY.CA>
These are some cool ideas for using cottage cheese I found ages
ago in a magazine.
Pasta Alfredo: Blend until smooth: one part skim milk to four
parts cottage cheese, some grated Parmesan, a little fresh dill,
nutmeg and black pepper. Toss with hot whole-wheat pasta.
Salad dressing: 2 tablespoons cottage cheese, 2 teaspoons oil, 2
teaspoons apple-cider vinegar, 1 teaspoon lemon juice, 1/4
teaspoon oregano, a dash of garlic powder.
Whipped-Cream substitute: Whip at high speed 1 cup cottage
cheese with 2 tablespoons any kind of unsweetened frozen
fruit-juice concentrate until peaks form. Serve immediately.
(My favourites are pineapple or lemon concentrate.)
Sour cream taste-alike: In blender, process 1/2 cup buttermilk,
yogurt or skim milk with 1 tablespoon fresh lemon juice.
Gradually blend in 1 cup cottage cheese until consistency is
right. (I find the yogurt works best for this.)
Low-calorie cream: Blend together equal parts low-fat cottage
cheese and vanilla yogurt. Even lower in calories: Use plain
yogurt, vanilla extract, and Sweet `N Low (or equivalent).
Refrigerate at least 8 hours before using. Serve over fruit.
Imitation cream cheese: Blend 1 cup low-fat cottage cheese and
1/4 cup plain yogurt; add a teaspoon or more of skim milk, as
needed, for cream-cheese consistency.
I keep mucking around with amounts and seasonings and have ended
up with some really strange-looking concoctions. If anyone has
any other suggestions or methods, please share!