Cottage cheese is a lot more than a cheap and easy source of protein.
It’s chock full of calcium and a single serving of cottage cheese made from 1 percent milk contains 5 percent of your recommended daily allowance (RDA) of most B vitamins and potassium, as well as 10 percent of your vitamin A RDA.
But let’s face it…by itself, cottage cheese is also pretty bland and boring.
With a little creativity, though, it doesn’t have to be. These recipes are the proof!
Enjoy!
Cottage Cheese Pancakes
Serves 1
Looking for healthy pancakes? Use cottage cheese, and you can have 3-ingredient pancakes on the table in under 15 minutes.
And unlike the quick pancakes made with mashed bananas, these use rolled oats to stay close to the original flapjack. You can also add to the batter with a tablespoon of mix-ins like peanut butter, crushed nuts, coconut flour, or protein powder.
Nutrition Facts (Per Serving)
Ingredients
1/2 cup (4 oz.) low-fat cottage cheese
1/2 cup rolled oats
3 large eggs
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Cottage Cheese Chocolate Cake
Serves 12
Cottage cheese might not be the first ingredient you’d expect in chocolate cake, but it works surprisingly well. Once blended, it helps create a smooth, fudgy texture without needing butter, oil, or flour.
This recipe also keeps things simple: just cottage cheese, eggs, coconut sugar, and cocoa powder. The result is a rich, chocolatey dessert with more protein and fewer calories than most traditional cakes.
Nutrition Facts (Per Serving)
Ingredients
2 cups (452 g) 4% high-protein cottage cheese
4 large eggs
1 1/4 cups (172 g) coconut sugar
1 cup (83 g) Dutch process cocoa powder
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Peanut Butter Maple Protein Shake
Serves 1
When you use fruit, a cottage cheese smoothie can taste a lot like cheesecake. And that’s an amazing treat for sure. But when you blend it with peanut butter (or better yet, PB2) the result is more like a creamy milkshake.
In fact, you can try using cottage cheese in place of yogurt in a lot of smoothie recipes, but use about half as much since it’s much thicker.
Nutrition Facts (Per Serving)
Ingredients
Homemade Paneer
Serves 8 / Makes about 8 oz.
Indians don’t eat a lot of cheese—except for paneer, that is. It’s a kind of cottage cheese that’s pressed in cheesecloth to get a dense texture. After that, you can fry it for curry like saag paneer or use it to make naan pizza.
It can even be turned into an Indian dessert like paneer kheer, a type of pudding, or ras malai, paneer dumplings that are cooked in cardamom milk. And this cheese can be made with any kind of milk to adjust the fat to suit your diet plan.
Nutrition Facts (Per Serving)
Ingredients
Savory Scallion & Cottage Cheese Scones
Serves 8
To make cheesy scones most people reach for cheddar. Use cottage cheese instead, and each scone will have 4 less grams of fat.
They’re still soft and full of flavor. The recipe is also easy to adjust if you want another flavor. Instead of chives, try a fresh herb like basil or oregano. You could also leave out the pepper and turn these from savory to sweet with a swirl of jam.
Nutrition Facts (Per Serving)
Ingredients
1 cup (8 oz.) cottage cheese
4 Tbsp. milk
1 1/2 cups all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
6 Tbsp. unsalted butter, chilled and diced
3 scallions (about 1/2 cup), green and white parts thinly sliced
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High-Protein Berry Mousse
Serves 2
This lightly sweetened dessert barely requires more than berries and cottage cheese. In fact, you can make it with just those ingredients, or spruce it up with your sweetener of choice, liquid for a creamier texture, and almond meal (or perhaps protein powder) as a thickener.
This mousse recipe will work with any berries or other fruit. And of course it won’t hurt to add cocoa or peanut butter to taste.
Nutrition Facts (Per Serving)
Ingredients
1 cup (8 oz.) cottage cheese
Juice of 1 lemon
1 Tbsp. fresh apple juice
1 Tbsp. almond meal
1/2 Tbsp. pure maple syrup
3/4 cup frozen berries, thawed slightly
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Fennel Salad with Cottage Cheese & Spiced Nuts
Serves 4
Since fresh cheeses are easy to make, it exists in various forms around the globe. Cottage cheese is called ayibe in Ethiopia, where it’s served to counter the heat of spicy foods. In Tibetan cuisine, chura loenpa is made from the curds left over from boiling buttermilk.
Cottage cheese is also eaten throughout Europe, and it’s featured in this salad from North: The New Nordic Cuisine of Iceland by Gunnar Gislasson & Jody Eddy. The cookbook also shares how to make your own beer vinegar, or you can use apple cider vinegar instead.
Nutrition Facts (Per Serving)
Ingredients
Cottage Cheese:
1/2 cup (4 oz.) large-curd cottage cheese
2 Tbsp. sour cream
Salt to taste
Beer vinegar, for serving
Fennel Puree:
2 bulbs fennel, cored and finely chopped
1/2 cup milk
1/2 cup heavy cream
1/2 tsp. granulated sugar
2 Tbsp. unsalted butter
Salt to taste
Fennel Salad:
1 bulb fennel, halved lengthwise and cored
Salt to taste
Oil, for seasoning
Beer vinegar, for seasoning
Spicy Nuts:
1 1/2 Tbsp. hazelnuts
1 1/2 Tbsp. walnuts
1 1/2 Tbsp. peanuts
1 whole clove
1 tsp. fennel seeds
1/2 tsp. dill seeds
1 pod star anise
3/4 tsp. ground cinnamon
Sea salt to taste
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Double Cheese Pita Pizza
Serves 4
This cottage cheese pizza has everything you want and nothing you don’t. Since it starts with whole-wheat pita, it’s quick to assemble. With no need to worry about the crust, it’s no big deal to brown the sausage in a skillet before assembling the pizza.
The cottage cheese is then pureed until smooth, so it can be used like a white sauce. It’s topped with the meat plus mozzarella, spinach, and fresh basil.
Nutrition Facts (Per Serving)
Ingredients
1 Tbsp. extra-virgin olive oil
4 oz. lean Italian turkey sausage
2 cloves garlic, grated
10 oz. frozen spinach, thawed and roughly chopped
1 1/4 cups (10 oz.) low-fat cottage cheese
4 whole-wheat pita
1/2 small red onion, thinly sliced
1 cup (4 oz.) shredded part-skim mozzarella
1/2 cup fresh basil, torn
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Dill & Cottage Cheese Bread
Serves 24 / Makes 2 loaves
For a fresh-baked bread that will bring everyone to the kitchen, you don’t need to be an expert baker. This flavorful loaf starts out as a no-knead yeast dough.
This recipe will also make amazing cottage cheese muffins. The ingredients are gently warmed on the stove and then mixed with flour. After the dough rises for a couple hours, it’s transferred to the baking pan to rise again while the oven preheats. What you’ll end up with is an incredible dill sandwich bread.
Nutrition Facts (Per Serving)
Ingredients
2 Tbsp. yeast
1/2 cup warm water (plus a pinch of sugar)
2 cups (16 oz.) small-curd low-fat cottage cheese
1/4 cup milk
2 Tbsp. canola oil
2 Tbsp. granulated sugar
6 Tbsp. diced minced onion
1 Tbsp. dill seed
1 tsp. dried dill weed
2 tsp. salt
2 large eggs, beaten
3 1/2 cups all-purpose flour
1 1/2 cups white whole-wheat flour
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Easiest Baked Mac-and-Cheese
Serves 8
To make a silky, rich cheese sauce, most mac ‘n’ cheese recipes start with a roux. But you can skip a step with this recipe by using cottage cheese instead. That makes this healthy mac and cheese a hit with beginner cooks and tired chefs alike.
You don’t even have to cook the pasta beforehand. Just blend everything together, except a little shredded cheese to sprinkle on top, and then stir in the uncooked elbow macaroni. Dump it into a casserole dish—don’t forget the remaining cheese—and bake for an hour.
Nutrition Facts (Per Serving)
Ingredients
2 Tbsp. unsalted butter
1 cup (8 oz.) cottage cheese
2 cups whole milk
1 tsp. dry mustard
Pinch of cayenne
Pinch of freshly grated nutmeg (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. extra-sharp cheddar cheese, grated
1/2 lb. elbow pasta
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Berry Cottage Cheese “Ice Cream”
Serves 1
Healthy homemade ice cream alternatives have been all the rage, but most of them start with a base of frozen bananas because they’re so naturally creamy.
But with a mix of cottage cheese and frozen berries, two ingredients is all it takes to make a creamy, protein-rich frozen dessert at home. It’s even healthier than frozen yogurt since it’s low-fat with no sugar added.
Nutrition Facts (Per Serving)
Ingredients
2/3 cup 1% cottage cheese, lightly rinsed
1 cup frozen berries
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Cottage Cheese Alfredo Sauce
Serves 4
Real alfredo sauce needs Parmesan cheese—but maybe not quite as much as you thought.
In this recipe, half of it is replaced with low-fat cottage cheese. The result is just as creamy and flavorful as any other alfredo. Instead of adding a lot of fat, though, it’ll add over 10 grams of protein to your plate of pasta.
Nutrition Facts (Per Serving)
Ingredients
1 cup skim milk
1/2 cup (4 oz.) low-fat cottage cheese
1 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1/2 cup (2 oz.) grated Parmesan
1/8 tsp. dried basil
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Cottage Cheese Pizza Bowls
Serves 4
Pizza is usually more of a treat than a high-protein meal, but swapping the crust for cottage cheese changes that.
These pizza bowls layer cottage cheese with sauce, sausage, vegetables, mozzarella, Parmesan, and pepperoni, giving you the same savory pizza flavor with fewer carbs and far more protein than most slices.
Nutrition Facts (Per Serving)
Ingredients
8 ounces Italian sausage
1/4 yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup mushrooms, sliced
1 teaspoon Italian seasoning
2 cups cottage cheese or ricotta cheese
1 egg
1/4 teaspoon dried oregano
1 cup pizza sauce
1/4 cup pepperoni slices
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, shredded
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Cottage Cheese Lasagna
Serves 12
Lasagna doesn’t need ricotta to taste rich and cheesy. Cottage cheese gives this version the same creamy texture while adding more protein.
This recipe is also easier than most lasagnas because you don’t have to boil the noodles first. Just layer them with meat sauce, cottage cheese, mozzarella, and Parmesan, then bake until bubbling.
Nutrition Facts (Per Serving)
Ingredients
1 lb. ground meat
2 jars (24 oz. each) marinara sauce
32 oz. cottage cheese
2 eggs
1 1/2 Tbsp. Italian seasoning
2 tsp. garlic powder
1/2 tsp. salt
2 cups shredded mozzarella cheese, divided
3/4 cup grated Parmesan, divided
9 lasagna noodles, regular or oven-ready
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Cottage Cheese Pie
Serves 8
You can use a blender, or go for the old-fashioned version that involves a strainer, some muscle, and patience. Regardless of what method you choose, you’ll be rewarded with a unique pie.
The name doesn’t sound as appetizing as pumpkin or key lime, but one bite proves it’s the perfect marriage of pie and cheesecake.
Nutrition Facts (Per Serving)
Ingredients
1 graham cracker crust
1 lb. cottage cheese
1/2 cup granulated sugar
1 Tbsp. flour
2 large eggs
1/2 cup milk
1 tsp. vanilla extract
Cinnamon for sprinkling
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Spinach Cheese Casserole
Serves 8–10
Spinach casserole is an easy way to turn a simple vegetable into something richer and more filling.
This version combines spinach with cottage cheese, cheddar, eggs, onion, and garlic, so it works as a hearty side dish, brunch recipe, or easy make-ahead meal.
Nutrition Facts (Per Serving)
Ingredients
2 packages (10 oz. each) frozen spinach, thawed
1 onion, chopped
2 garlic cloves, minced
8 Tbsp. butter, melted
6 eggs, beaten
16 oz. low-fat cottage cheese
2 Tbsp. all-purpose flour
1 lb. low-fat sharp cheddar cheese, grated
Salt and pepper to taste
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Cottage Cheese Salad with Za’atar
Serves 4
There are two kinds of cottage cheese salad: the kind made with flavored gelatin that come in pastel colors, and the ones that are actually salad.
This is the latter with cucumbers, tomatoes, green onion, and black olives. Cottage cheese is layered on top and sprinkled with za’atar seasoning. It’s an Eastern Mediterranean blend often using thyme, sumac, cumin, sesame seeds, salt, and black pepper.
Nutrition Facts (Per Serving)
Ingredients
4 small Persian cucumbers, sliced
1 cup grape tomatoes, halved
1/4 cup thinly sliced green onion
1/2 cup sliced olives
1 cup (8 oz.) low-fat cottage cheese
2 Tbsp. extra-virgin olive oil
1 Tbsp. za’atar spice blend
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Grandma’s Mashed Potatoes
Serves 10
Adding cottage cheese to mashed potatoes is actually an old school technique, but back in the day it had nothing to do with wanting a low-fat alternative. It’s actually a way to boost the creaminess and richness in a bowl of mashed potatoes.
Nowadays, though, cottage cheese is seen as a nice way to balance out the sour cream and butter – although there’s still plenty of that. Of course, no matter why you want to give them a taste, cottage cheese mashed potatoes will be delicious.
Nutrition Facts (Per Serving)
Ingredients
2 1/2 lb. russet potatoes, quartered
1/2 lb. butter, softened and chopped
2 Tbsp. horseradish
4 Tbsp. reduced-fat sour cream
1 1/2 cups (12 oz.) low-fat cottage cheese
3/4 cup whole milk
Salt and freshly ground black pepper to taste
Pinch of paprika
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Homemade Cottage Cheese
Serves 3
Store-bought cottage cheese is convenient, but making it yourself gives you more control over the texture, tang, and saltiness.
This version uses whole milk, white vinegar, salt, and optional cream or yogurt to make soft, fresh curds without rennet, gums, or thickeners.
Nutrition Facts (Per Serving)
Ingredients
1 gallon grass-fed whole milk
3/4 cup white vinegar
1 tsp. salt, or to taste
1/4 cup heavy cream, optional
3 Tbsp. plain yogurt, optional
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Cottage Cheese Taco Dip
Serves 12
A lot of cottage cheese dips are simple. Yet while they’re easy to make, they’re not so great at hiding the cottage cheese.
In this Mexican dip, cottage cheese stands in for queso fresco. Not only is it awesome as a dip with tortilla chips or veggies, but it’s also a great all-in-one topping for tacos and other Mexican food.
Nutrition Facts (Per Serving)
Ingredients
2 cups (16 oz.) low-fat cottage cheese
1 can (4 oz.) green chilies, drained
1 can (15 oz.) black beans, drained and rinsed
1 avocado, chopped
4 green onions, sliced
2 small tomatoes, chopped
1/2 tsp. Tabasco sauce (or more to taste)
1/4 tsp. salt
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