Cottage Cheese Recipes As Seen on Toronto’s Breakfast Television

Cottage cheese: you either love it – or are frightened of it! If you enjoy cottage cheese, no doubt you will devour these recipes. If you’re on the fence about this wet & lumpy-cheese (okay, not the most inviting description..haha!) I encourage you to give these dishes (both sweet & savoury) a try. Cottage cheese ‘ice cream’ is a THING, it’s delicious and it whips up in less than 5 minutes! Cottage cheese is low in calories (approx 120 per ½ cup (125 mL)), packed with protein (approx 15 g per ½ cup (125 mL)), gluten free and low in carbohydrates.

Five Minute Berry Cottage Cheese ‘Soft Serve Ice Cream’

If you’re a fan of soft serve ice cream – no doubt you will love this cottage cheese version. Within five minutes you can whip up a flavourful, protein packed and good-for-you sweet treat! *Recipe halves and/or doubles well*

Ingredients

• 2 cups (500 mL) mixed frozen berries (I like a mix of raspberries, blueberries and blackberries)
• 1 cup (250 mL) cottage cheese (I prefer full fat 2% cottage cheese)
• 1 tbsp (15 mL) Crosby’s Maple + Molasses (click here for product info)
• ½ tsp (2 mL) vanilla extract

Directions

1. Place frozen berries in food processor fitted with a mental blade. Pulse until roughly chopped.
2. Add remaining ingredients and pulse (scraping down sides of bowl when needed) until mixture is smooth. Note: it will take quite a few pulses – and scraping down sides of the bowl to get a soft ice cream consistency
3. Once smooth, serve immediately.
4. Makes 2 cups (500 mL).

Delicious & Doable Tips:

~ add a scoop of vanilla protein powder to food processor for a tasty post workout sweet treat

~ Use 2 small frozen bananas instead of berries, and add 2 tbsp (30 mL) cocoa powder for a chocolate banana flavoured ‘ice cream’.

Viral Cottage Cheese Pizza Crust

Looking for a low carb + low calorie + protein packed pizza crust? Cottage cheese pizza crust to the rescue – and I must say, it’s pretty darn tasty (and satisfying)!!

Ingredients

• 1 cup (250 mL) cottage cheese (I prefer full fat 2% cottage cheese)
• 2 eggs
• 1 tsp (5 mL) each of dried oregano leaves and dried parsley
• ¼ tsp (1 mL) each of garlic powder and onion powder
• Pinch chili flakes optional

Directions

1. Preheat the oven to 350 F (180 C). Line a baking sheet with parchment paper and lightly grease with olive oil (or vegetable oil). Note: greasing the parchment is an important step. Crust will stick to parchment paper if it is not well greased.
2. Place all ingredients in a food processor fitted with a metal blade and pulse until well combined and mixture is smooth (scraping down sides of bowl when needed).
3. Spread mixture into a 10-inch (approx) circle on a prepared baking sheet. Bake for about 35 minutes or until the edges start to brown and the crust is set.
4. Remove from the oven and cool completely (crust will get crispy as it cools).
5. Once cool, top with garnishes of choice (see recipe below). Place back in 350 F (180 C) oven for about 10 to 15 minutes until garnishes and crust are heated through.
6. Makes 1, 10-inch pizza (one large (or two smaller) servings).

Mushroom, Sundried Tomato & Kale ‘Cottage Cheese Pizza Crust’ with Spicy Maple + Molasses

You can dress up/garnish your crust however you wish…

But I love a herbed olive oil base ‘sauce’ with plenty of veggies.

Note: For ease of preparation/baking keep the crust on the baking sheet you cooked it on.

Ingredients

• 1 (10-inch) baked cottage cheese pizza crust
• 1 tbsp (15 mL) olive oil
• ½ tsp (2 mL) each of dried parsley and dried basil
• ⅛ tsp each of garlic powder, onion powder and chili flakes
• 1 cup (250 mL) grated smoked mozzarella, divided
• 1 cup (250 mL) finely shredded kale (I like to use the pre-chopped bagged kale for ease of prep)
• ½ cup (125 mL) each of thinly sliced and sauteed onions
• ½ cup (125 mL) thinly sliced and sauteed mushrooms
• ½ cup (125 mL) thinly sliced sundried tomatoes

Garnish

• 1 tbsp (15 mL) Crosby’s Maple + Molasses Crosby’s Maple + Molasses (click here for product info)
• ½ tsp (2 mL) hot sauce (heat level of choice)
• small handful of microgreens

Directions

1. Preheat oven to 350 F (180 C). Place crust on baking sheet lined with parchment paper (For ease of preparation/baking keep the crust on the baking sheet you cooked it on).
2. Stir together olive oil with dried herbs and spices. Brush evenly over the crust.
3. Sprinkle half of the cheese on base, and top evenly with remaining ingredients and top with remaining ½ cup (125 mL) cheese.
4. Bake in the centre of the oven for about 10 to 15 minutes until garnishes and crust are heated through.
5. Remove from the oven and cool slightly.
6. Stir together Maple + Molasses with hot sauce. Drizzle evenly over pizza.
7. Garnish with microgreens.
8. Cut into 8 slices. Enjoy!!

Apple, Coconut & Cottage Cheese Oatmeal Bake with Coconut Crunch Topping and Cinnamon Drizzle

Baked oatmeal is a simple, nutritious and an economical breakfast that uses mostly pantry staple items. I’ve loaded this recipe with a ton of plant protein = fabulous & flavourful make ahead fuel/breakfast (or afterschool snack or 3p.m. at your desk treat) the whole family can enjoy.

Wet Ingredients

• 1 ½ cups (375 mL) cottage cheese
• ½ cup (125 mL) milk
• 1/3 cup (75 mL) Crosby’s Maple + Molasses (click here for product info)
• 2 eggs
• 2 tsp (10 mL) vanilla extract
• ½ tsp (2 mL) coconut extract

Dry Ingredients

• 1 ½ cups (375 mL) large flake oats
• ½ cup (125 mL) roughly chopped walnuts (or almonds or pecans)
• ½ cup (125 mL) each of pumpkin seeds and shredded coconut (I like sweetened)
• ¼ cup (60 mL) Char’s Magic Seed Mix (*see ‘recipe’ at bottom)
• 2 tsp (10 mL) each of ground cinnamon and ground ginger
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• 2 Ontario apples (I like McIntosh for this recipe), well-washed and finely diced (leave skin on for added fibre)

Coconut Crunch Topping:

• ¾ cup (175 mL) each of shredded coconut and roughly chopped walnuts
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1 mL) ground ginger
• 1 tbsp (15 mL) Crosby’s Maple + Molasses

1. Using your fingertips mix together all ingredients until well combined. Set aside until ready to use.

Cinnamon Glaze

• ½ cup (125 mL) icing sugar
• 1 tbsp (15 mL) milk
• ⅛ tsp ground cinnamon

1. Stir together all ingredients until well combined. Cover and refrigerate until ready to use. Stir well before serving.

Directions

1. Preheat oven to 350 F (180 C).
2. Whisk together wet ingredients until well combined.
3. Add dry ingredients and stir until evenly combined.
4. Place mixture in an 8-inch (2 L) well greased casserole dish. Sprinkle top with prepared Coconut Crunch Topping. Note: recipe can be prepared in a 9 X 13-inch baking dish (if that is all you have), just be sure to decrease baking time by about 10 minutes.
5. Bake in the center of the oven for about 35 minutes or until the top is lightly golden and oatmeal has set.
6. Remove from the oven and cool slightly.
7. Garnish each portion of oatmeal bake with a drizzle of cinnamon glaze.
8. Makes 8 servings.

Note: this oatmeal bake is fabulous right out of the oven, however, I actually prefer it once it has sat overnight (covered in refrigerator). When cooled, it cuts into 8 perfect size pieces. You can enjoy it at room temperature or reheat in the microwave.

Char’s Magic Seed Mix

Place equal parts chia, ground flax and hemp seeds in a large mason jar and shake to combine. Use in baking, in smoothies or sprinkle on salads for a boost of: plant protein, fibre and healthy fats.

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury