As the mom of two active (and hungry!!) teenage boys, I’m always creating healthy and delicious snacks that can be served on-the-go, or prepared with little fuss.  Gay Lea Nordica Smooth cottage cheese is low in fat and sodium, and is packed with protein.  Because of its silky smooth texture (that’s right, no lumps!!) I love using Nordica smooth as an ingredient in many snacks/desserts.

Celebrate Pancake Tuesday and/or March Break with fun desserts made with Gay Lea Nordica Smooth Cottage Cheese.

Flavours include (click on each title to learn more):

Salted Caramel, Vanilla Bean and Lemon

Raspberry Sunshine Pancake Sandwiches 

A little taste of summer on Pancake Tuesday!

1 egg

1 1/4 cup (300 mL) milk

1 (100 g) container of Gay Lea Nordica Smooth Vanilla

2 tbsp (30 mL) melted Gay Lea butter

1 1/2 cups (375 mL) all purpose flour

1 tbsp (15 mL) each: ground flaxseed, chia seeds and hemp seeds *optional

1 tbsp (15 mL) baking powder

1 tbsp (15 mL) sugar

pinch salt

zest of one orange (about 2 tsp (10 mL)

1 cup (250 mL) fresh (or frozen) raspberries

In a large bowl, stir together egg, milk and cottage cheese.  Add dry ingredients until just combined.  Fold in orange zest and raspberries.  Heat a large non-stick skillet over medium meat.  Brush skillet with vegetable oil.  Pour about 1/3 cup (75 mL) of batter (*per pancake) on to skillet.  Cook for about 3 minutes, until bubbles just start to form on top.  Flip pancakes over and cook for an additional minute.  Place pancakes on a baking sheet and keep warm in pre-heated (250F) oven.  Makes 8 medium pancakes.

Garnish:

3 containers Gay Lea Nordica Smooth Cottage Cheese Vanilla

Gay Lea Real Whipped Cream

Finely chopped white chocolate

Maple syrup and fresh raspberries

To assemble pancake ‘sandwiches’:  Divide cottage cheese evenly between 4 pancakes.  Top with remaining pancakes.  Garnish with whipped cream, white chocolate, maple syrup and raspberries.  Enjoy!!

Frozen Vanilla Stuffed Cookie Sandwiches  

The easiest (and most delicious) frozen treat ever! 

12 oatmeal (*or chocolate chip) cookies

2 (100 g) containers of Gay Lea Nordica Smooth Vanilla

Garnishes: Melted dark chocolate, sprinkles, toasted coconut, very finely chopped white chocolate

Place 6 cookies on a baking sheet lined with parchment paper.  Divide cottage cheese evenly between cookies.  Gently place remaining 6 cookies on top of cottage cheese.  Place in freezer for 15 minutes.  Remove from freezer and dip edge of cookie sandwich in chocolate and then in sprinkles/coconut/chocolate.  Place back in freezer for at least 30 minutes.  Remove from freezer about 5 minutes before serving.  Store in an airtight container (*in freezer) for up to one month.

Lemon Coconut Cheesecake Fruit Dip

This fruit dip is perfect for breakfast, or an after dinner indulgence.

2 (100 g) containers of Gay Lea Nordica Smooth Lemon

¼ cup (60 mL) Gay Lea Premium Gold Sour Cream

1/4 tsp (1 mL) pure coconut extract

Garnish: toasted coconut flakes

Fresh Fruit Skewers: Pineapple, Strawberries and Cantaloupe

Stir together smooth cottage cheese, sour cream and coconut extract.  Place in a serving dish and garnish with coconut flakes.  Serve with fresh fruit skewers.

Salted Caramel Blondies (*or Brownies)

I dare ya’ to have just one!! *Fyi: this blondie recipe is adapted from the cookbook ‘Pantry Raid’ written by my good pal Dana McCauley.

1/2 cup (125 mL) softened Gay Lea Butter

1 1/4 cup (300 mL) lightly packed brown sugar

2 eggs

1 tbsp (15 mL) pure vanilla extract

1 1/2 cups (375 mL) all purpose flour

1/4 tsp (1 mL) salt

1 cup (250 mL) toffee chips + 1/4 cup (60 mL) for garnish

1 (110 g) container Gay Lea Nordica Smooth Cottage Cheese Salted Caramel

Garnish: melted dark chocolate and sprinkles *optional

Pre-heat oven to 350 F (180 C).  Line an 8-inch baking pan with parchment paper.  Beat butter with sugar, eggs and vanilla.  Add dry ingredients (*except for additional 1/4 cup (60 mL) toffee chips) and beat until evenly combined. Spread batter into prepared pan.  Dollop cottage cheese evenly over batter and gently swirl on top of batter.  Sprinkle evenly with remaining 1/4 cup (60 mL) toffee chips.  Place in center of pre-heated oven and bake for 30 to 40 minutes, until top is set and blondies just start to come away from sides.  Cool completely.  Cut into 16 squares.  Drizzle with melted chocolate and sprinkles.  Enjoy!

Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM, Breakfast Television & What She Said Radio and food writer for Running Room Magazine sharing her love and enthusiasm for all things food, cooking and running.

Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind. For more tasty recipes visit www.charmainebroughton.com

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