10 ways with cottage cheese
Cottage cheese is a versatile and healthy ingredient.
1. Work-day snack
For a light and tasty snack, top wholegrain, rice or corn crackers with low-fat cottage cheese and 1 spoonful of your favourite chutney or salsa.
2. Mini filo tarts
Place 3-4 squares oiled filo pastry in a greased muffin tin. Combine 150g low-fat cottage cheese with 50g blue cheese, then top with caramelised onions.
3. Lunch wrap
For a satisfying, healthy work lunch, spread 1 wholegrain wrap with low-fat cottage cheese. Top with 1 small can salmon and chopped fresh chives. Season with freshly ground black pepper and roll up.
4. Guacamole alternative
Process 1/2 avocado, 1/2 teaspoon cumin, 250g low-fat cottage cheese, juice from 1 lemon, 1 tablespoon sweet chilli sauce and 1/4 cup chopped fresh coriander in a food processor until smooth. Serve as a spread for grainy bread rolls or as a dip with vegetable sticks.
5. Cream cheese substitute
For a lower-fat option, use low-fat cottage cheese instead of cream cheese on bagels and raisin toast.
6. Cheesy baked potato
Top jacket potatoes with this delicious filling: combine low-fat cottage cheese with a little grainy mustard, 1 can four-bean mix (drained) and fresh herbs. Spoon bean mixture into potatoes and sprinkle with parmesan cheese. Place under grill to melt parmesan, if preferred.
7. Cheesy stuffed mushrooms
For a quick and easy dinner, combine a 95g can tomato and basil tuna, 250g low-fat cottage cheese and chopped fresh basil or oregano. Divide mixture equally over 4 portobello mushrooms. Drizzle with balsamic vinegar and sprinkle with grated reduced-fat cheese. Bake at 180°C for 10-15 minutes until golden.
8. Ricotta replacement
Use low-fat cottage cheese in place of ricotta in baking and savoury recipes. You can whiz it in a blender to give it a smooth texture or just whisk with a fork and use it as it is.
9. No-cook cheese sauce
For an easy no-cook ‘bechamel’ sauce to use in lasagnes or pasta bakes, use a food processor or stick blender to blend 250g low-fat cottage cheese, 1/4 cup parmesancheese and 1/4 cup trim milk into a smooth cheesy sauce.
10. Pumpkin cannelloni
To make cannelloni filling, mix together equal parts mashed pumpkin and low-fat cottage cheese with 1 teaspoon dried rosemary. Fill cannelloni tubes with mixture, top with tomato passata and bake at 180°C for about 30 minutes.