Here are some of my favorite ways to dress up cottage cheese.
"Butterfinger" Cottage Cheese
1 serving cottage cheese
1/4 packet dry SF chocolate instant pudding mix (leave it powdered)
1 tablespoon natural peanut butter
Stir all three ingredients together.
Lemon or Lime Cheesecake
2 boxes of lemon or lime sugar free Jell-O (I’ve also used cherry and strawberry)
1 3/4 cups of boiling water
2 cups cottage cheese (I use a 24 oz container of Light & Lively)
2 tablespoons of sugar free cheesecake pudding mix (about ½ packet)
I use a 4 cup glass measuring cup for the first step.
Boil water. Dissolve Jell-O into boiling water. Add ice to make about 3 ½ cups of liquid.
Pour mixture into a blender container. Add cottage cheese and pudding mix. Blend until mixture is completely smooth. Pour into individual dishes and refrigerate until set.
Baked Pumpkin Custard
1 large can pure pumpkin (I think it's 29 oz)
1 1/2 cups low or nonfat cottage cheese
1 1/2 cups Splenda
1 1/2 cups Eggbeaters
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
Process all in the food processor until well-mixed and smooth. Spray six custard cups with PAM. Divide mixture equally in cups. Bake at 325 degrees for 45 minutes or until top is lightly browned.
Nutrition Info per serving
1 g fat
12 g carbs
13 g protein