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

  1. Cut avocado in half and remove pit.
  2. Fill center of each half with cottage cheese.
  3. Top with Pico de Gallo and serve immediately.

by Kellie Watson

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

  1. Toast bread.
  2. Layer with cottage cheese, mashed avocado, and tomatoes.
  3. Sprinkle with sunflower seeds, salt, and pepper.

by Kellie Watson

Easy Cottage Cheese Pasta

Easy Cottage Cheese Pasta

This savory Easy Cottage Cheese Pasta is the solution for what to make for dinner. On the table in about 20 minutes, your family will love it. Easily customizable, this dish features dry pasta mixed with a cheesy sauce that is made with jarred pasta sauce plus a hearty infusion of protein from creamy cottage cheese.

Featuring only a handful of ingredients, it’s sure to become a weeknight favorite. Even the pickiest eaters will love this pasta, which is easily customizable to fit the tastes of your family.

Made with only a handful of pantry staple ingredients, you’ll make this pasta again and again. It’s super easy to make with only a few minutes of hands-on prep, making it perfect for busy weeknights. The cottage cheese adds a rich creaminess to the sauce. Did you know that adding cottage cheese instead of cream to your pasta sauce gives you 250% more protein, 91% less fat and 73% less calories per serving, making it a healthier choice on top of being delicious!

Easy Cottage Cheese Pasta Ingredients

  • Dry Small Pasta (1 pound): Any bite-sized pasta will work for this recipe. Select pasta with ridges to allow the sauce to coat the pasta. Dried pasta allows for the perfect al dente, chewy bite that is ideal for hearty sauces.
  • Daisy Cottage Cheese (1 1/2 cups): The cottage cheese is creamy and slightly salty, adding cheesy goodness to the pasta with a big boost of protein in every bite.
  • Jarred Pasta Sauce (1 cup): A good quality jarred sauce is perfect for quick weeknight dinners. Pick your favorite flavor and enjoy.
  • Parmesan Cheese (1/2 cup): Best when freshly shredded, it adds a nutty saltiness as a finishing touch to the pasta.
  • Crushed Red Pepper Flakes (1/4 teaspoon): You can control the level of this familiar Italian spice from none to mild to spicy. Add additional pepper flakes in small amounts. A tiny pinch packs quite a punch.
  • Dried Italian Herbs and Spices (1/2 teaspoon): Dried herbs are readily available in most spice cabinets and pack bold flavor.
  • Reserved Pasta Water (1 cup): For thinning the sauce and carrying the flavors to coat the pasta.
  • Optional Fresh Basil: It adds a touch of freshness with the classic flavor for which Italian food is known.

Substitutions, Variations, and Tips

  • The crushed red pepper flakes may be increased or omitted, depending on your taste.
  • You can make your own Italian Herb blend if you don’t have the blend on hand. Mix ½ teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, and ¼ teaspoon dried rosemary. Use ½ teaspoon of the mixture in the sauce, storing any remaining blend in an airtight container for future use.
  • Pecorino, Romano, or Asiago cheese may be substituted for Parmesan.
  • Freshly shredded Parmesan is best. It’s more cost-effective, tastes better, and melts better than pre-shredded cheese.
  • Try adding your favorite protein for a heartier meal. This pasta is delicious with the addition of grilled chicken, ground beef, or Italian sausage.
  • Add some veggies. Throw in any pre-cooked veggies that you like. Squash, mushrooms, and spinach add nutrients and taste great!
  • Try topping with basil leaves for a burst of freshness.

How To Make Easy Cottage Cheese Pasta

  1. Cook pasta according to package directions. Reserve 1 cup pasta water when draining.
  2. In a high-speed blender or food processor, blend the cottage cheese until smooth.
  3. Add the pasta sauce, ¼ parmesan cheese, red pepper flakes, Italian seasoning, and reserved pasta water. Carefully blend until smooth.
  4. Add sauce to the pasta in the pot and stir to coat. Heat until warm.
  5. Sprinkle with remaining parmesan cheese.
  6. Garnish with fresh basil and/or additional red pepper flakes if desired before serving.

by Kellie Watson

Cottage Cheese Queso

Cottage Cheese Queso

This Cottage Cheese Queso only has 83 calories per serving and less than half the fat of traditional queso. And it is packed with flavor! Made quickly in the microwave, this dip is perfect for an after-school snack, game day, or an anytime treat.

Cottage cheese lightens up this quick queso making it a perfect treat for anyone watching their calory and fat intake. It’s super easy to make with only a few minutes of hands-on prep.

Cottage Cheese Queso Ingredients

  • Daisy Cottage Cheese (2 cups): The cottage cheese is creamy and slightly salty, adding cheesy goodness with a boost of protein in every bite. The cottage cheese makes the base of the queso.
  • Shredded Melting Cheese (1 cup): Adds a bit of flavor and the traditional creamy texture to the queso. Monterey Jack and Colby Jack are both great melting cheeses with mild flavor.
  • Taco Seasoning (1 teaspoon): A mix of savory spices that add a warm, smoky flavor to the queso.
  • Canned Green Chiles (4 ounces): Add a bit of sweet and smoky flavor to the queso with just a hit of tang. Perfect for adding a pop of flavor to the queso.
  • Diced Jalapeno (1 1/2 teaspoons): Have an earthy green bell pepper flavor with more heat. Adds a hint of heat to the queso. You can add more or less depending on your heat preference. A tiny bit goes a long way.
  • Pico de Gallo (1 cup): A classic Mexican tomato and onion mixture which adds a fresh burst of flavor and acidity. You can find fresh Pico de Gallo in your grocery produce section.
  • Hot Sauce (a few dashes): Made with chili peppers it adds a spicy kick to the queso.

Substitutions, Variations, and Tips

  • Pepper Jack is a great option for the shredded cheese since it already contains peppers with a touch of heat.
  • Freshly shredded cheese is best since pre-shredded cheese tends to have stabilizers added. Freshly shredded cheese tends to be creamier and melt better than pre-shredded.
  • You can make your own taco seasoning if you don’t have prepackaged. Mix 1 tablespoon of chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon oregano, ½ teaspoon paprika, and 1 ½ teaspoons of ground cumin. Add a pinch of salt and cayenne pepper if desired. Store any remaining seasoning in an air-tight container for later use.
  • Diced green bell peppers or hatch chiles may be used in place of the canned green chiles.
  • The jalapeno may be increased or left out, depending on taste.
  • Strained salsa or picante may be used in place of the Pico de Gallo.
  • If you want to make fresh Pico de Gallo, you can 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.

How To Make Cottage Cheese Queso

  1. Blend the cottage cheese in a blender or food processor until smooth.
  2. Mix the smooth cottage cheese, shredded cheese, taco seasoning mix, green chiles, 1 teaspoon diced jalapeno, ½ cup Pico de Gallo, and hot sauce in a microwave-safe bowl.
  3. Microwave in 30-second intervals until melted, stirring between each round.
  4. Once melted, sprinkle top with remaining Pico de Gallo and jalapenos.
  5. Serve with your favorite dippers.

by Kellie Watson

No Bake Pumpkin Cottage Cheese Cheescake

No Bake Pumpkin Cottage Cheese Cheescake

With all the fall flavors you know and love, these rich and creamy No Bake Pumpkin Cottage Cheese Cheesecake Jars will hit the spot. Not only are they delicious, but they also come together in a just a few minutes. With cottage cheese replacing the heavier cream cheese in traditional cheesecake, these are not only lighter and fluffier but 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 any fall event from a simple weeknight snack to impressing your guests for holiday entertaining. Plus, there is no baking, saving oven space for other holiday favorites.

Made with only a few 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. Plus, they have double the protein of traditional pumpkin pie with 22% less carbs! Made with a few simple, high-quality ingredients, you can whip up these desserts in under 5 minutes.

Pumpkin Cheesecake Ingredients

  • Ginger Snaps (6 tablespoons, crushed): Adds a sweet, rich crunchy texture packed with fall flavors of molasses and ginger.
  • Salted Butter (2 tablespoons, melted): Adds a bit of flavor and holds the ginger snap crumbs together.
  • Daisy Cottage Cheese (1 cup): The secret ingredient in these delicious cheesecakes. It lightens the cheesecakes and adds a silky, creamy texture that you love in cheesecake.
  • Canned Pumpkin (also called pumpkin puree, 1 cup): Silky in texture with a deep orange color, it tastes and looks like fall. Full of fiber and micronutrients such as potassium and magnesium, with practically no fat, no salt, and no added sugar, canned pumpkin is a flavor bomb.
  • Pumpkin Pie Spice (also called pumpkin spice, 1 teaspoon): the perfect blend of fall flavors such as cinnamon, allspice, nutmeg, cloves, and ginger. It creates the depth of pumpkin pie flavor in fall desserts that you know and love.
  • Vanilla Extract (1/4 teaspoon): Enhances the flavor of desserts.
  • White Chocolate (4 ounces): Good quality white chocolate adds a sweet, buttery, slightly milky flavor to the cheesecakes.

Substitutions, Variations, and Tips

  • Animal Crackers, graham crackers or gluten-free cookies can be used in place of the ginger snaps.
  • You can substitute coconut oil for butter, if desired. Note, coconut oil has a slight coconut flavor.
  • No pumpkin pie spice, no problem! You can make your own spice mixture using ¾ teaspoon cinnamon, ¼ teaspoon each of ginger, allspice, nutmeg, and cloves. Mix spices together and use in place of pumpkin pie spice. Store any leftovers in a tightly covered container. Or, you can simply substitute a combination of cinnamon and nutmeg if you don’t have the other spices.
  • Roasted and mashed butternut squash, acorn squash, and sweet potatoes have similar texture to canned pumpkin with complementary flavors.
  • Chop the white chocolate into small bits and then microwave in short time increments (stirring between each round) to avoid scorching. Note that the chocolate may not look like it’s melting until stirred.
  • An immersion blender may be used in place of the food processor to create the creamy, light, fluffy cheesecake filling.
  • Cheesecake filling may be made up to 3 days in advance, stored in the refrigerator until ready to assemble dessert jars.

How to make No Bake Pumpkin Cheesecake Jars

  1. Mix ginger snap crumbs with the melted butter. Set aside.
  2. Puree Daisy Cottage Cheese with pumpkin puree, pumpkin pie spice and vanilla in a food processor until completely smooth (approximately 1 minute).
  3. Chop the white chocolate baking bar into small even pieces, then place in a microwave safe bowl. Microwave at 30 second intervals until just melted (about 1 ½ minutes).
  4. Scoop blended cottage cheese and pumpkin mixture into a mixing bowl and then use a rubber spatula to gently fold-in melted white chocolate.
  5. Sprinkle 1 tablespoon of the ginger snap mixture into the bottom of a dessert jar.
  6. Scoop ½ cup of cheesecake filling on top and smooth with the back of a spoon.
  7. Sprinkle 1 more tablespoon of the ginger snap mixture on top.
  8. Garnish with whipped cream, if desired.
  9. Repeat with remaining jars. Chill for 2 hours before serving.

by BSokolsky

Cottage Cheese Lasagna

Easy Cottage Cheese Lasagna

The ultimate chilly weather comfort food, Easy Cottage Cheese Lasagna is hearty, filling, and easy to make. Warm and comforting, luscious and flavorful, this lasagna is sure to become a favorite recipe. Easy Cheesy Lasagna is made a tad lighter with the addition of cottage cheese, which adds a creamy and slightly salty taste to the lasagna.

Perfect for family gatherings or entertaining friends, Easy Cheesy lasagna is easily halved for smaller groups or doubled for larger ones. Perfect for welcoming new babies or visiting sick friends, you’ll not only enjoy it yourself, but will want to share. It’s a snap to prep early and bake later. It also freezes well before or after baking.

Bursting with fresh flavor and cheesy deliciousness, this Easy Cheesy Lasagna is sure to become one of your favorite recipes. Layers of pasta, meat sauce, and cheese baked until hot and bubbly, it’s the perfect recipe for those chilly winter nights snuggled up by the fire. It’s perfect for parties as it can be prepared with little fuss early in the day and then baked while you visit with your guests. Be sure to try it for your next get-together.

Lasagna Ingredients

  • Daisy Cottage Cheese (2 1/2 cups): The cottage cheese is creamy and slightly salty, adding cheesy goodness to this lasagna. Cottage cheese has 70% fewer calories than ricotta and 150% less fat! Plus, cottage cheese adds a boost of protein to the dish.
  • Lean Ground Beef (1 pound): Look for beef that has less than 8% fat for the leanest option. The beef adds flavor to the lasagna and a boost of iron.
  • Jarred Marinara Sauce (2, 24-25 ounce jars): Quick, easy, and flavorful, look for sauces that are bright red and contain tomatoes, garlic, herbs, onion, and olive oil. Feel free to use a low-sodium version if desired.
  • Eggs (2, beaten): Acts as a binder for the cheese, it keeps the cheese from oozing out and becoming runny.
  • Parmesan Cheese (1/2 cup, grated): Best when freshly grated. It is an aged, strong flavored, hard, nutty cheese.
  • Dried Basil (1 1/2 teaspoons): Intense floral flavor, dried basil is best for dishes that cook for a long time. It adds the classic flavor for which Italian food is known.
  • Garlic Powder (1 teaspoon): Concentrated garlic flavor is great for dishes with long cooking time.
  • Onion Powder (1 teaspoon): Provides easy, concentrated onion flavor without the mess of chopping. It’s ideal for dishes with a long cooking time.
  • Mozzarella Cheese (3 1/2 cups, shredded): Milky, creamy, and grassy in flavor, it’s the perfect melting cheese. The richness compliments the tomato sauce, lending the classic Italian flavor.
  • No-boil Lasagna Noodles (12): Convenient in time and prep, no-boil noodles are the perfect shortcut. Plus, the consistency is perfect for lasagna. Typically, thinner than traditional noodles, no-boil noodles soak up the sauce and cook while baking without becoming soggy.

Substitutions, Variations, and Tips

  • Ground pork, sweet or Italian sausage, or cooked lentils may be used in place of part of all the ground beef.
  • 6 cups of homemade sauce may be used in place of jarred.
  • Romano or Asiago may be used in place of Parmesan.
  • Provolone may be substituted for some or all the mozzarella cheese.
  • Par-boiled lasagna noodles may be used in place of no-boil noodles. Don’t over boil as the noodles will continue to cook in the oven. Gluten-free noodles may also be used.
  • Add some veggies such as fresh or frozen and drained spinach, sautéed mushrooms, shredded zucchini, finely diced carrots, sliced and drained eggplant, sauteed onions and green peppers.
  • Use 2 8×8-inch pans instead of a 9×13-inch pan. You can have one now and freeze one for later or to share one with friends. The recipe can also easily be doubled if you’re feeding a crowd.
  • To freeze fully prepared uncooked lasagna, wrap pan tightly in plastic wrap, and then wrap on aluminum foil. Thaw in the refrigerator for several hours before baking.

To freeze cooked lasagna, cool completely, cut into squares and wrap individual slices tightly in plastic wrap, and then wrap on aluminum foil. Thaw in the refrigerator for several hours before reheating. To reheat lasagna, remove original wrapping and place in a covered baking dish. Our preferred method of reheating is the oven. Heat in the oven at 350°F until warmed through (about 25-30 minutes). Or, if time is short, microwave on medium heat until hot in 30 second intervals.

How To Make Cottage Cheese Lasagna

  1. Preheat oven to 350°F.
  2. Drain the cottage cheese in a fine mesh strainer.
  3. Brown the ground beef in a skillet over medium heat until no longer pink.
  4. Add the jarred marinara sauce and set aside.
  5. In a medium bowl mix the beaten eggs, drained cottage cheese, Parmesan cheese, basil, garlic powder, onion powder, and 1 1/2 cup of mozzarella cheese.
  6. Starting with the sauce, layer the sauce, noodles, and cheese mixture in a 9×13-inch baking dish (noodles will not completely cover sauce – they swell as they cook). Repeat the layers twice.
  7. Slightly press the noodles down into the sauce and then top with the remaining mozzarella cheese.
  8. Bake 40-45 minutes or until brown and bubbly.
  9. Let the lasagna stand for 15 minutes before serving to aid in slicing.

by BSokolsky

White Chocolate Raspberry No Bake Cottage Cheese Cheesecake

White Chocolate Raspberry No Bake Cottage Cheese Cheesecake 

These rich and creamy No Bake White Chocolate Raspberry Cheesecake Jars 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 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 for holiday entertaining, or enjoyed as a simple weeknight snack.

Made with only a few simple 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 made with cream cheese. Made with a few simple, high-quality ingredients, you can whip up these desserts in under 5 minutes.

No Bake White Chocolate Raspberry Cheesecake Jars Ingredients

  • Graham Crackers (6 tablespoons, crushed): 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 (4 ounces): Good quality white chocolate gives a sweet, buttery, slightly milky flavor to the cheesecakes.
  • Daisy Cottage Cheese (1 1/4 cups): 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.
  • Frozen Raspberries (1/4 cup): Picked at the peak of season, they pack a tart and sweet fruit flavor. Plus, raspberries are full of vitamins, minerals, and antioxidants.
  • Optional Fresh Raspberries and Whipped Cream: Adds a beautiful garnishing touch when entertaining.

Substitutions, Variations, and Tips

  • Feel free to use all other frozen fruits for additional flavor options.
  • Animal Crackers, chocolate wafers, or gluten-free graham crackers can be used in place of traditional graham crackers.
  • You can substitute coconut oil for butter, if desired. Note, that coconut oil has a slight coconut flavor which would be delightful if using frozen pineapple instead of raspberries.
  • An immersion blender may be used in place of the food processor to create the creamy, light, fluffy cheesecake filling.
  • Chop the white chocolate bar into small even-sized pieces for best results before microwaving. Microwave 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 raspberry combination.

How to make No Bake White Chocolate Raspberry Cheesecake Jars

  1. Mix graham crackers with melted butter. Set aside.
  2. Chop the white chocolate baking bar into small even pieces, then place in a microwave safe container. Microwave at 30 second intervals until just melted (about 1 ½ minutes). Bar will melt to 1/3 cup.
  3. Puree the Daisy Cottage Cheese, melted white chocolate and vanilla in a food processor until completely smooth (about 1 minute).
  4. Add the frozen raspberries. Puree for an additional 15 seconds.
  5. Sprinkle 1 tablespoon of the graham mixture into the bottom of a dessert jar, and scoop ½ cup of cheesecake filling on top and smooth with the back of a spoon.
  6. Sprinkle 1 more tablespoon of the graham mixture on top.
  7. Garnish with fresh raspberries and whipped cream, if desired.
  8. Repeat with remaining jars. Chill for 2 hours in refrigerator before serving.

by BSokolsky

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

  1. Gently stir together diced strawberries and sugar. Set aside.
  2. Mix graham crackers with melted butter. Set aside.
  3. Place the white chocolate chips in a microwave safe container. Microwave at 30 second intervals until just melted (about 1 ½ minutes).
  4. 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.
  5. 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.
  6. Sprinkle 1 more tablespoon of the graham mixture on top.
  7. Garnish with the strawberries.
  8. Repeat with remaining jars. Chill for 2 hours in refrigerator before serving.

by BSokolsky

No Bake Cottage Cheese Cheesecake

No Bake Cottage Cheese Cheesecake

These rich and creamy No Bake Cottage Cheese Cheesecake Jars are so delicious you will crave them again and again. With cottage cheese replacing the heavier cream cheese in traditional cheesecake, these are not only lighter and fluffier but 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 for holiday entertaining, or enjoyed as a simple weeknight snack.

Made with only a few simple 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 made with cream cheese. Made with a few simple, high-quality ingredients, you can whip these up in under 5 minutes.

No Bake Cottage Cheese Cheesecake Jars with Fruit Compote Ingredients

  • 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 Chips (1/2 cup): Good quality white chocolate gives a sweet, buttery, slightly milky flavor to the cheesecakes.
  • Daisy Cottage Cheese Fruit Singles (2 containers): The secret ingredient in these delicious cheesecakes. The cottage cheese lightens the cheesecakes and adds a silky, creamy texture that you love in cheesecake. And the fruit compote is the perfect easy fruit topping, available in four delicious flavors.
  • Vanilla Extract (1/2 teaspoon): Enhances the flavor of desserts.

Substitutions, Variations, and Tips

  • Animal Crackers, chocolate wafers, or gluten-free graham crackers can be used in place of traditional graham crackers.
  • You can substitute coconut oil for butter, if desired. Note, that coconut oil has a slight coconut flavor which would be delightful if using Daisy Cottage Cheese Pineapple Fruit Singles.
  • A 4oz white chocolate baking bar, chopped into small bits, may be used in place of white chocolate chips.
  • An immersion blender may be used in place of the food processor to create the creamy, light, fluffy cheesecake filling.
  • Microwave in short time increments to avoid scorching.

How to No Bake Cottage Cheese Cheesecake Jars with Fruit Compote

  1. Mix graham crackers with melted butter. Set aside.
  2. Microwave the white chocolate chips at 30 second intervals until just melted (about 1 ½ minutes). Melted will be ¼ cup.
  3. Puree the Daisy Cottage Cheese and vanilla extract in a food processor until completely smooth (about 1 minute).
  4. Pour the smooth cottage cheese and vanilla mixture into a medium mixing bowl. Use a rubber spatula to gently fold-in the melted white baking chips.
  5. Sprinkle 1 tablespoon of the graham cracker mixture into the bottom of a dessert jar, and scoop ¼ cup of cottage cheese cheesecake filling on top and smooth with the back of a spoon.
  6. Sprinkle 1 more tablespoon of the graham cracker mixture on top, and then top with 1/3 of a lid of fruit compote.
  7. Scoop another ¼ cup of cottage cheese cheesecake filling on top, and then finish another 1/3 of a lid of fruit compote.
  8. Repeat with remaining jars. Chill for 2 hours in refrigerator before serving.

by BSokolsky

Easy Cottage Cheese Pizza

Quick and Delicious Cottage Cheese Baguette Pizza

The tasty and air-fryer made Easy Cottage Cheese Pizza comes together in about 5 minutes. It’s loaded with protein from the cottage cheese and has a crispy crunch thanks to the toasted baguette base. Explore all your favorite options with this versatile pizza, from pepperoni to grilled chicken, and pesto to grilled veggies.

This delicious pizza can be eaten as a quick snack or an easy dinner. The whole family will love it. Great for both game days and after school snacking.

The star of this quick and easy pizza is the cottage cheese which adds a creamy texture and a boost of protein to satisfy your pizza craving, without adding the extra fat and calories from traditional pizza. The toppings are endless. Make it even healthier with added fresh vegetables. Our favorite is colorful tomatoes and balsamic glaze.

Easy Cottage Cheese Pizza Ingredients

  • French Baguette (1/4 loaf): You’ll need a hearty, crusty loaf.
  • Olive Oil (1 teaspoon): You’ll want a good quality olive oil for toasting the bread.
  • Pizza Sauce (2 tablespoons): Your favorite jarred pizza sauce or marinara works great for this recipe.
  • Daisy Cottage Cheese (1/3 cup): The star ingredient for this delicious pizza. It’s creamy, delicious, and packed with protein. The best part, Daisy Cottage Cheese has 65% less fat than mozzarella and 68% less saturated fat.
  • Fresh Basil (3 leaves, torn): For a fresh burst of flavor.
  • Optional Fresh Cracked Pepper: Adds a rounder and deeper flavor than ground pepper.
  • Optional Parmesan Cheese: Best when freshly grated, it adds a nutty saltiness as a finishing touch.
  • Optional Fresh Grape or Cherry Tomatoes: Rich, sweet, and juicy, fresh tomatoes add a burst of flavor.
  • Optional Balsamic Glaze: A classic finish to many Italian dishes, it enhances the flavors of the recipe.

Substitutions, Variations, and Tips

  • Feel free to add additional pizza toppings such as pepperoni, mushrooms, onions, and green onions.
  • Add some non-traditional veggies such as spinach, zucchini, or asparagus. Most fresh veggies will taste great.
  • Try subbing prepared pesto, alfredo, or barbeque sauce for the pizza sauce for a twist.
  • Try topping with basil leaves for a burst of freshness.
  • Don’t skip baking the bread before adding the toppings. It helps develop the crispy, crunchy crust!

How to make Easy Cottage Cheese Pizza

  1. Set-up crisper basket inside of air fryer and preheat to 400°F.
  2. Cut the loaf of baguette in half lengthwise. Brush the cut surface with olive oil.
  3. Place bread inside of air fryer, cut side up, and bake for 2 minutes until surface is lightly toasted.
  4. Remove the toasted bread and spread pizza sauce evenly over surface.
  5. Top sauce with dollops of cottage cheese. Bake for 4 to 5 minutes more.
  6. Remove pizza from air fryer. Cool for 1 minute.
  7. Add the fresh basil.
  8. Top with the optional pepper, Parmesan, tomatoes, and balsamic glaze, if desired.

by BSokolsky