Baked Cottage Cheese is high in protein breakfast with 9 grams of protein, 7 simple ingredients and custard like texture. It’s a dream meal prep recipe!

We also love this cottage cheese egg bake!

After me, and you, fell in love with baked yogurt, and after I made it like 10 times, I started to think why not make the same bake but with the cottage cheese?!

First recipe test, I just combined all ingredients in a bowl and added frozen cherries, and baked. It worked but was watery and fell apart a bit. That’s when I realized that blending cottage cheese like I do for cottage cheese flatbread and cottage cheese pudding, will provide the perfect texture!

Why You’ll Love This Recipe

• High protein breakfast: I can eat plain cottage cheese topped with high protein granola only so much! This baked cottage cheese adds variety with basically the same ingredients.
• Easy recipe: Even though you still have to get your blender out, the prep time is literally 5 minutes and blender is a dishwasher safe appliance!
• Customizable nutritional info: As is, this bake has 13 grams of carbs, 9 grams of protein and 8 grams of sugar. You can easily reduce carbs and sugar by using less maple syrup and berries.
• Perfect for cottage cheese haters: It tastes something in between custard and cottage cheese cheesecake but much lighter. You won’t notice the cottage cheese taste at all!

Ingredients for Baked Cottage Cheese

You need only 7 ingredients!

• Cottage cheese: I used 2% cottage cheese but you can also use 1% or 4%. I would stay away from non-fat cottage cheese as it will release a lot of moisture.
• Eggs: Eggs bind cottage cheese together and add fluffy texture. To make it higher in protein you can use 2 large eggs and 1/3 cup of egg whites instead.
• Maple syrup: Any liquid sweetener like honey, agave syrup or date syrup works. Maple syrup is my personal preference.
• Vanilla extract: Adds flavor and natural sweetness.
• Cinnamon: It helps to mask the taste of cottage cheese.
• Cornstarch: It thickens the bake and absorbs the whey from cottage cheese. So, it is an important ingredient. Arrowroot powder or tapioca flour will also work.
• Berries: Use any fresh berries like blueberries, raspberries or strawberries. I don’t recommend to use frozen ones because they will release a lot of water. Maybe only blueberries because they have a skin that’s sealed.

How to Make Baked Cottage Cheese

I recommend to use a blender or food processor to blend. For baking, line 8×8 inch baking dish with one sheet of parchment paper so all corners are sealed.

• Blend all ingredients: In a blender or food processor, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend enough to break down the cottage cheese curds, so until smooth.
• Add berries: Add 1 cup of fresh berries and give a few stirs with a spatula. Pour into baking dish and sprinkle remaining berries on top.
• Bake: Bake at 350 F for 40-45 minutes or until top is browned a bit and the center is no more jiggly.
• Cool: Remove from the oven and let cool almost completely. Then using serrated knife slice into 9 squares.

Variations

• Farmers cheese: It is dry cheese compared to cottage cheese. Don’t use a blender because mixture will be too thick. Mix all ingredients by hand and bake. I would check on it after 35 minutes. It might need less baking time.
• Ricotta cheese: My only concern with ricotta is that it is high in fat. But if it doesn’t matter to you, follow the same instructions as for the farmers cheese version above.
• Sugar-free: Use your favorite sugar-free sweetener like Wholesome Yum sugar free maple syrup. Or omit sweetener completely and use more seasonings like nutmeg and cardamom. That should add extra flavor!
• Other additions: Feel free to add up to 1/3 cup of chopped nuts, coconut flakes, or chocolate chips. I would roast come hazelnuts or almonds and add them in.
• Different flavor: Use almond extract instead of vanilla extract.

Serving Ideas

You can serve it for breakfast or dessert, cold or warmed up in a microwave. I find if I eat 2 slices of this baked cottage cheese with Greek yogurt on top, it keeps me full until lunch.

You can always add more healthy carbs to your breakfast. Some great ideas would be a cottage cheese bagel or Greek yogurt bagel smeared with peanut butter. Or serve with breakfast cookies.

Top with a bit of whipped cream and you have a legit healthy dessert!

How to Store

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese egg bites
• Baked egg tortilla
• Cottage cheese egg muffins
• Cottage cheese overnight oats

Print

Baked Cottage Cheese

Baked Cottage Cheese is high in protein breakfast with 9 grams of protein, 7 simple ingredients and custard like texture.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 slices

Calories 115kcal

Author Olena Osipov

Equipment

• Blender
• Square baking dish
• Parchment paper

Ingredients

• 2 cups cottage cheese 1%, 2% (I used) or 4% works
• 4 large eggs
• 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 cup cornstarch
• 1 1/2 cups berries divided
• Cooking spray optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 8×8 square baking dish with parchment paper. You can spray it with cooking spray, if you wish, but I never had an issue with sticking. Set aside.
• In a high speed blender, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend until smooth.
• Add 1 cup of berries and give a few gentle stirs with spatula. Then pour mixture into previously prepared baking dish and sprinkle remaining 1/2 cup of berries on top.
• Bake for 45 minutes or until yogurt in the center is set and not jiggly anymore. Remove from the oven and let cool almost completely.
• Cut into 9 slices and enjoy as is or with more maple syrup and Greek yogurt.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1 slice | Calories: 115kcal | Carbohydrates: 13g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 240mg | Fiber: 1g | Sugar: 8g

The post Baked Cottage Cheese appeared first on iFoodReal.com.

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

I had already tried using Greek yogurt in a Greek yogurt cheesecake and cottage cheese in cottage cheese tiramisu, and thought adding cottage cheese to make a cottage cheese cheesecake to amp up the protein would be a great idea.

And it was! It added 4 extra grams per each slice. I was seriously impressed! This cheesecake is a perfect addition to both your high protein recipes and cake lineups! What’s not to love?!

Why You’ll Love This Recipe

• Light and airy: It tastes like a light European dessert, not overly sweet and very tender. If you want even lighter, treat try this baked cottage cheese!
• No cream cheese: Skipping the cream cheese makes this cottage cheese cheesecake recipe lighter, creamier, and lower in fat.
• Packed with protein: Made with 2 naturally high-protein ingredients and no protein powder.
• Tastes like the real deal: You get all the flavor without the heavy ingredients.

Ingredients for Cottage Cheese Cheesecake

You’ll only need 8 simple, wholesome ingredients for this healthy dessert!

• Graham wafers: You’ll need 11 full sheet wafers or 1 1/2 cups crumbs.
• Butter: Melted butter binds the graham cracker crumbs together. Feel free to use salted or unsalted butter and make sure to melt the butter first, then measure it out.
• Sugar: I used cane sugar in both the crust and filling, but you can swap in granulated sugar or erythritol for a lower sugar option. Or try brown sugar in the crust for a caramel-like flavor.
• Cottage cheese: The star ingredient in all cottage cheese recipes! Use 2% or 4% cottage cheese for a velvety cheesecake texture.
• Greek yogurt: Adds a tangy, creamy richness to the cake. Be sure to use plain Greek yogurt and I recommend 2% fat or higher.
• Eggs: To bind the filling together and help create a light, fluffy texture.
• Pure vanilla extract: Essential for that classic, delicious flavor.
• Cornstarch: Helps thicken the filling and keeps it smooth and creamy. You can also use arrowroot powder or tapioca flour.

How to Make Cottage Cheese Cheesecake

Here’s a quick overview of how to make cheesecake with cottage cheese. It’s all made in a
blender and is super easy!

To make the crust:

• Prep: Preheat your oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Next, wrap the bottom and sides of the pan with 3 layers of heavy-duty foil to prevent leaks.
• Prepare the crust: Pulse graham wafers in a food processor or blender until fine, then mix with melted butter and sugar in a bowl.
• Bake the crust: Press the mixture into the prepared pan. I level it with a spatula first then press it down with a glass, so it’s nice and even. Pop it in the oven for 10 minutes, then let it cool for another 10.

To make the filling and bake:

• Make the filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high speed blender, stopping to scrape the sides as needed.
• Add the filling: Gently pour the filling over the graham cracker crust. Then, place the springform pan in the center of a large baking sheet.
• Add water bath: Boil a kettle of water and carefully pour it into the baking sheet around the springform pan, you want it about 1 inch high on the sides.
• Bake the cheesecake: Bake for 50-60 minutes. When the center jiggles just a bit and the edges are golden brown, it’s ready!
• Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. After that, let it cool completely on the counter. Then cover with plastic wrap and set it in the fridge for at least 4 hours, or overnight if you can wait.
• Release and slice: Gently run a knife around the edge to loosen the cheesecake, then remove the rim. Use a sharp knife to cut your slices and enjoy!

Variations

• Different crust: Make your crust with nuts like in these healthy strawberry cheesecake bars.
• Omit the crust: You can pour the cheesecake filling right into the pan. Do not skip the lining though because you don’t want it to leak out through the cracks where the bottom meets the sides of the pan.
• Store-bought graham pie crust: This tip saves time since you don’t need to pre-bake it.
• Add lemon flavor: Add the zest of 1 lemon and 2 tablespoons lemon juice in the blender along with all filling ingredients for a nice burst of citrus flavor.
• Add jam: Spoon small dollops of your favorite jam, like raspberry, strawberry, or blueberry jam, onto the top of the cheesecake before baking. Use a toothpick or a knife to gently swirl the jam, bake, and you’ll have a beautiful fruity swirl.
• Toppings ideas: Decorate with fresh berries, sliced kiwi, or peaches. Drizzle on some chocolate or caramel sauce, or a dollop of whipped cream. Try a berry compote or even a sprinkle of crushed nuts, chocolate shavings, or chocolate chips. The possibilities are endless!

How to Store

Store: Keep any leftovers in the cheesecake pan, cover it with plastic wrap or foil, and store in the refrigerator for up to 5 days.

Freeze: You can freeze leftover slices or the whole cottage cheese cake by wrapping the springform pan in plastic and then aluminum foil. Thaw it on the counter for a few hours or in the fridge overnight.

FAQs

More Cheesecake Recipes to Try

• Instant Pot cheesecake bites
• No bake strawberry cheesecake

More Cottage Cheese Recipes

• Cottage cheese pudding
• Cottage cheese chocolate pudding
• Cottage cheese cookie dough
• Cottage cheese cookies
• Cottage cheese fudge

Print

Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 7 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 181kcal

Author Olena Osipov

Equipment

• Blender
• 9-inch springform pan
• Parchment paper
• Baking sheet

Ingredients

For the Crust:

• 11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
• 6 tablespoons butter melted
• 1 tablespoon cane sugar

For the Filling:

• 2 cups cottage cheese 2% or 4% (16 ounces tub)
• 2 cups plain Greek yogurt 2% or higher
• 3 large eggs
• 3/4 cup cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

Prep:

• Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
• Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
• Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

• Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
• Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
• Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
• Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 192mg | Fiber: 0.04g | Sugar: 16g

The post Cottage Cheese Cheesecake appeared first on iFoodReal.com.

Baked Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein. Make a batch on the weekend and enjoy a quick healthy breakfast all week.

Another breakfast timesaver we love are these Instant Pot egg bites, egg white bites and cottage cheese egg muffins.

Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. Pair with some fruit for breakfast, or a small salad for lunch, they’re perfect for adding extra protein to your day.

And I kind of like the air bubble texture of these egg bites with cottage cheese, they’re more like Yorkshire puddings or mini dutch baby pancakes. I do have a tip below on how to steam them, so they come out solid and perfectly fluffy.

Why You’ll Love This Recipe

• High in protein: Each egg bite is packed with 6 grams of protein. Have 3 and you already consumed 18 grams of protein in the morning!
• Cheaper than Starbucks: They’re way less expensive than $6 for 2 egg bites at the famous coffee shop. So you can skip the drive thru!
• Versatile: Egg bites have lots of flexibility, you can add almost anything! I’ve named a few favorites below.
• Perfect for meal prep: If you’re heading into a crazy busy week, go ahead and make a double batch. They taste just as good when reheated.
• Enjoy anytime: A make ahead breakfast, a protein-rich snack, or an easy weekend brunch menu item. They’re a lifesaver for me and my busy boys!

Ingredients for Cottage Cheese Egg Bites

You’ll need a small handful of simple ingredients, including salt and pepper, to make this recipe.

• Eggs: Use 8 large whole eggs. See tips below for using egg whites.
• Cottage cheese: Makes them come out light, fluffy, and moist. I used 2% fat, but you can use any fat% cottage cheese.
• Basil: A touch of fresh basil in each egg bite adds the most flavor.
• Seasoning: Salt and pepper to taste.

How to Make Egg Bites with Cottage Cheese

Here’s a quick summary of how to make these egg bites with minimal prep time and ready in 30 minutes! There is a full recipe card below.

Start by preheating your oven to 350 F and line a muffin tin with parchment paper liners.

1. Blend eggs and cottage cheese: Add eggs, cottage cheese, salt and pepper to a blender or food processor and blend until smooth.
2. Add herbs and veggies: Add basil and give your blender a few shakes, so it’s evenly distributed through the mixture. This is also where you add any other add-ins.
3. Bake: Pour egg mixture into the 12 openings of the muffin pan and bake for 25-28 minutes. Egg bites are ready when a toothpick inserted in the center comes out clean, tops are slightly golden and egg bites have puffed up.
4. Serve: No need to let them sit, remove them from the oven and enjoy hot!

Variations of Egg Bites

My cottage cheese egg bites recipe is the perfect starting point, enjoy as is or get creative and add whatever you like!

• Fresh herbs: Instead of basil use fresh parsley or dill.
• Shredded cheese: Add up to 1 cup of grated sharp cheddar cheese, gruyere cheese, smoked Gouda cheese, Monterey jack cheese, Swiss cheese, or 1/2 cup Parmesan cheese.
• Soft cheese: I love crumbled goat cheese or feta cheese.
• Jarred goodies: Try roasted peppers, sun-dried tomatoes, or olives.
• Meats: Add more protein with smoked salmon, crispy baked bacon, ham, sausage, cubed cooked chicken.
• Greens: Chopped kale or spinach are delicious.
• Vegetables: Make your favorite veggie combo or use up what you have on hand like sauteed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.

How to Store Them

Store: Egg bites can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, place them on a dish and microwave for 30 seconds.

Freeze: Once egg bites have cooled, transfer them to an airtight container with a lid and freeze for up to 3 months. Reheat in the microwave for 1 – 1.5 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg bake
• Cottage cheese overnight oats
• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Cottage cheese scrambled eggs
• Cottage cheese bagels
• Cottage cheese waffles
• Cottage cheese protein pancakes

Be sure to browse all of our cottage cheese recipes!

More Egg Recipes to Try

• Broccoli cheese egg muffins
• Low carb breakfast casserole
• Healthy breakfast casserole
• Crustless broccoli quiche
• Crustless zucchini quiche
• Crustless spinach quiche
• Baked egg tortilla
• Healthy breakfast sandwich

Print

Cottage Cheese Egg Bites

Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy healthy breakfast all week.

Course Breakfast

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 egg bites

Calories 60kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 8 large eggs
• 1 cup cottage cheese I used 2% fat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
• In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
• Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
• Remove from the oven and enjoy.

Video

Notes

• Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.

Nutrition

Serving: 1 egg bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 195mg | Fiber: 0.03g | Sugar: 1g

The post Cottage Cheese Egg Bites appeared first on iFoodReal.com.

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

This cottage cheese mac and cheese is a protein boosted version of my healthy mac and cheese. After perfecting my cottage cheese alfredo so the sauce stays creamy and doesn’t separate, I knew mac and cheese with cottage cheese was possible!

It’s a gluten free, protein packed upgrade on a classic that also happens to be a 30 minute meal. Perfect for busy weeknights!

Why You’ll Love This Recipe

• Healthy twist: It’s a guilt-free comfort food boosted with protein from cottage cheese.
• Quick and easy: Simple ingredients, ready in 25 minutes, perfect for lunch or dinner.
• Salty, tangy flavor: All the familiar savory taste we love from boxed mac and cheese, with a protein-packed ingredient no one would guess.
• Endlessly craveable: A pasta recipe you’ll make over and over!

Ingredients for Cottage Cheese Mac and Cheese

You only need 10 ingredients for this one, and there’s a good chance your kitchen is already stocked with most of them!

• Elbow macaroni: This recipe works with regular, whole wheat or gluten-free pasta. You can stick with the classic, like I do, or switch it up with shells, penne, or rigatoni.
• Cottage cheese: Use 2% or higher cottage cheese for a creamier sauce and avoid low-fat versions.
• Milk: Milk gives the cheese sauce its creamy texture. I like to use 3.25% milk, but any milk works.
• Cheddar cheese: Grated cheese from a block blends and melts smoother, but you can use the packaged kind in a pinch. You can choose mild cheddar or sharp cheddar cheese, depending on your taste.
• Butter: I used salted butter for added flavor. It prevents sauce from separating.
• Prepared mustard: Adds a tangy kick that helps balance the richness of the cheese and butter in homemade mac and cheese.
• Cornstarch: I used cornstarch to thicken the sauce, but arrowroot powder works as a substitute.
• Seasoning: Keeping it simple with garlic powder, salt, and black pepper. Feel free to add onion powder or paprika for extra flavor.

How to Make Protein Mac and Cheese with Cottage Cheese

This cottage cheese mac and cheese recipe is super easy to make, your kids will love pitching in!

• Cook the pasta: Bring a medium pot of water to a boil, add a pinch of salt, and then toss in the pasta. Cook it according to the package directions, or until it’s al dente, about 8-10 minutes.
• Make the cheese sauce: While the pasta cooks, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt, and pepper to a high speed blender. Blend until smooth.
• Heat the sauce: Pour the cottage cheese mixture into another medium pot and cook on low-medium heat, stirring constantly until it thickens. This takes about 5 minutes, just be careful not to overcook it!
• Combine pasta and sauce: Drain the pasta and add it to the pot with the cheese sauce. Stir gently to coat the pasta evenly.

Tips for Best Results

Follow these tips, and this mac and cheese will quickly become one of your favorite high protein recipes.

• Don’t use non-fat dairy: No cottage cheese below 2% fat. The fat gives the sauce a rich, smooth texture and enhances the flavor.
• Grate your own cheese: It melts better because it doesn’t contain the anti-caking agents found in packaged shredded cheese.
• Follow the recipe: Don’t skip cornstarch or butter! They help keep the sauce smooth and prevent it from separating.
• Cook low and slow: Creamy sauces can curdle on medium-high heat, so keep it on medium-low heat.
• Whisk constantly: Continuous stirring helps the sauce thicken uniformly without separating or curdling.

Serving Suggestions

This is one of those dishes that’s best when it’s fresh and hot, so I like to keep the pairings simple.

• Add rotisserie chicken or leftover shredded chicken at the end, or serve shrimp on the side for an extra boost of protein.
• Perfectly crispy bacon adds a crunchy touch that takes mac and cheese to the next level.
• Steamed or air fryer broccoli can be stirred in or served on the side.
• Serve with a side salad for a quick meal with a healthy serving of veggies.
• Creamy tomato soup creates a classic combo.
• If you’re fine with a few extra carbs, cottage cheese bread is the way to go.

How to Store and Reheat

Store: As I mentioned earlier, it’s best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for 2-3 days.

Freeze: I don’t recommend freezing this high protein mac as pasta tends to not freeze well.

Reheat: I find it’s best to reheat it in the microwave. You can also heat mac and cheese in a small pot on the stove with a splash of milk or water, but you’ll need to stir constantly to keep it from burning. It works, just takes a bit more attention

FAQs

More Mac and Cheese Recipes

• Instant Pot mac and cheese
• Baked cauliflower mac and cheese

More High Protein Pasta Recipes to Try

• Cottage cheese pasta
• Lasagna with cottage cheese
• Healthy chicken alfredo

Print

Cottage Cheese Mac and Cheese

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 505kcal

Author Olena Osipov

Equipment

• Large pot
• Blender
• Ceramic skillet

Ingredients

• 10 ounces elbow macaroni regular, whole wheat or gluten-free
• 3/4 cup cottage cheese not lower than 2%
• 3/4 cup milk I like to use 3.25%
• 1 cup cheddar cheese grated
• 2 tablespoons butter salted
• 1 teaspoon prepared mustard
• 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Bring medium pot with water to a boil, then add a pinch of salt and pasta. Cook as per package instructions or until al dente, about 8-10 minutes.
• Meanwhile, in a high speed blender, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt and pepper. Process until smooth.
• Pour mixture into another medium pot and cook on low-medium heat just until thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
• Drain pasta and add to the pot with the cheese sauce and stir gently to coat.
• Serve hot and preferably immediately while it's the most creamy. You can always add more milk to thin it out.

Notes

• Store: Refrigerate in an airtight container for up to 2-3 days. I think it’s best to reheat it in a microwave. You can add a bit of milk or water and reheat in a small pot on the stove as well but it might burn a bit and you have to stir constantly. But it’s possible.
• Freeze: Do not freeze this mac and cheese as pasta generally does not freeze well.
• Cook low and slow: To avoid sauce from separating, cook on low to medium heat. Very important!

Nutrition

Calories: 505kcal | Carbohydrates: 61g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 690mg | Fiber: 2g | Sugar: 5g

The post High Protein Cottage Cheese Mac and Cheese appeared first on iFoodReal.com.

We also love to make cottage cheese flatbread, cottage cheese banana bread and cottage cheese zucchini bread to incorporate more protein into our diet.

This is not the two ingredient cottage cheese bread you saw on social media, nor is it the regular sandwich bread you make with yeast. This is better!

This bread recipe is based on my Greek yogurt bread that all you guys loved so much!

Why You’ll Love This Recipe

• Few ingredients: Just 5 basic ingredients and no hassle with yeast or fancy flours.
• No waiting: An easy quick bread recipe that skips the wait for dough to rise or rest.
• Higher in protein: Each slice contains 6 grams of protein, something plain white bread lacks.
• “Regular” taste: I am all in for shortcuts but bread has to taste good. And this one does 100% and has no cottage cheese taste!
• “Regular” use: You can use it just like any other regular bread for breakfast or snack as toast or a delicious sandwich.

Ingredients for Cottage Cheese Bread

• Flour: I used all-purpose flour but there is a variety of other flours that work for this recipe. Be sure to check the detailed flour section below for guidance.
• Baking essentials: Baking powder and salt for rise and flavor. If you’re lucky enough to find self-rising flour you can skip both, but since we don’t have it here, I had to add them.
• Milk of choice: You can use whole milk, low fat, or skim milk. If you prefer plant-based milk, pick one with a neutral flavor like unsweetened soy or almond milk.
• Cottage cheese: I used 2% cottage cheese. Use small curds if you have a choice.

How to Make Cottage Cheese Bread

Making bread with cottage cheese is easy! Just 5 minutes prep, no special equipment, and zero waiting. Here’s a quick overview and you can find a full recipe card below.

• Sift flour: In a large bowl, mix together flour, baking powder, and salt until well combined. Sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and cottage cheese and gently stir with a spatula. You want thick and sticky dough that’s still spreadable. Transfer into the loaf pan and smooth out with spatula.
• Bake: Bake for about 70 minutes or until a toothpick inserted in the middle comes out clean with just a few crumbs clinging to it.
• Cool and slice: Let it cool for about 5 minutes then transfer to a wire rack to cool fully, which usually takes about an hour. Slice into 10 pieces with a serrated knife.

Tips for Best Results

I’ve got some baking tips to help you nail that perfect loaf every single time!

• Measure flour correctly: The golden rule here is to spoon the flour into your measuring cup, then level-off with a knife. Scooping the cup into the flour bag won’t give you the right amount and consistency will be off.
• Be sure to sift the flour: Sifting flour is crucial in bread making because it improves the texture, consistency, and overall quality of your loaf.
• Bread dough consistency should be: It should have a sticky and thick consistency, but still be spreadable with a spatula. You may need to adjust by adding more flour or cottage cheese depending on what brands you’re using.
• Don’t drain or blend cottage cheese: Cottage cheese adds moisture and little curd pockets to the bread so just use it as is.
• Bread texture will vary: It comes down to the size of the curds. This time I opened a brand new container where larger curds tend to be at the top. That’s why there were bigger chunks of cheese and pockets in the bread. Last time I used more cottage cheese from the bottom of the container where the curds are smaller, and it was more incorporated into the flour.
• Try it toasted: It elevates the flavor and texture. You can even use it to whip up some French toast.

What Flour Can I Use?

Not every flour will work for this recipe. I used all-purpose flour, but there are other options. Here’s what you need to know:

• Self-rising flour: Omit the baking powder and salt, and use 1:1 ratio flour for 3 ingredient cottage cheese loaf.
• Whole wheat flour: You might have to mix in a tad more milk until the dough reaches a sticky, spreadable consistency.
• Gluten-free flour: It might work although I haven’t personally tested it. I have swapped in Bob’s Red Mill 1:1 gluten-free baking blend in other dough recipes and it worked just fine.
• White whole wheat flour or white pastry flour: You should be able to stick to the recipe exactly as written.
• Almond flour or any other flour: Every type of flour behaves differently and unfortunately almond flour or any other alternative won’t work here.

Additions

• Herbs: Add up to 1 teaspoon of fresh or dried herbs like rosemary, thyme, or basil.
• Seeds: Mix in sesame seeds, poppy seeds, or sunflower seeds for added texture and nutrition.
• Nuts: Chopped walnuts, pecans, or almonds would add a delicious crunch and nutty flavor to the bread.
• Dried fruits: Toss in 1/3 cup raisins, cranberries, or apricots for a touch of sweetness.
• Cheese: Try mixing in 1/3 cup of cheese such as shredded cheddar or grated Parmesan for an extra boost of richness.
• Cinnamon: Add 1-2 teaspoons of cinnamon to the dough for a delicious twist. You can also sprinkle some cinnamon sugar on top before baking for an extra touch of sweetness and crunch.

How to Store

Store: Wrap the bread in a linen towel and store in a cool, dry spot for up to 2 days. Afterward, transfer to an airtight container for up to 2 more days.

Freeze: Make sure the bread has cooled completely then place it in a gallon-sized Ziploc plastic bag, removing as much air as possible. Keep it in the freezer for up to 3 months and thaw on the counter for 3 hours or overnight when ready to enjoy.

FAQs

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

More Cottage Cheese Recipes

• Cottage cheese pizza crust
• Cottage cheese bagels
• Zucchini cheddar cottage cheese scones

Be sure to browse all of my cottage cheese recipes!

Print

Cottage Cheese Bread

Easy Cottage Cheese Bread with 5 simple ingredients, no yeast, no eggs, and no fancy flours. Moist and fluffy homemade bread that's higher in protein!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 slices

Calories 166kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup cottage cheese I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and cottage cheese, stir gently with a spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 70 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich. Try it toasted!

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 166kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 557mg | Fiber: 1g | Sugar: 1g

The post Cottage Cheese Bread appeared first on iFoodReal.com.

Cottage Cheese Lasagna with layers of flavorful meat sauce, noodles and melted mozzarella cheese. This hearty dish is protein-packed, cheesy and budget friendly!

Have a household of lasagna fans? Try my zucchini lasagna, artichoke chicken lasagna roll ups and Instant Pot lasagna.

I love cottage cheese recipes if they taste good! We loved my cottage cheese pasta and cottage cheese mac and cheese, so I wanted to make a super easy lasagna with cottage cheese that tastes delicious and is lighter.

My secret is quality marinara sauce! This cottage cheese lasagna will satisfy all lasagna lovers and critics and is a breeze to make compared to any traditional lasagna recipe out there!

Why You’ll Love This Recipe

• Minimum ingredients: This recipe calls for 8 basic ingredients, most are probably already in your kitchen.
• Easy recipe: There are a few steps to making it but I assure you each one is practically effortless.
• Delicious: Cottage cheese has less fat and calories than ricotta cheese but does not sacrifice flavor. Instead, it adds extra tang and creaminess to the dish.

Ingredients for Lasagna with Cottage Cheese

• Lasagna noodles: Use your choice of a noodle. Regular, whole wheat, or brown rice pasta all work well.
• Ground beef: You’ll need more or less 1 pound of ground beef for the meat sauce. I use extra lean ground beef, so there’s less fat to drain.
• Marinara sauce: It has to be quality marinara sauce because the ingredient list for this lasagna recipe is short. I love Rao’s marinara or my homemade marinara! Another good brand is La San Marzano. Or use your favorite marinara sauce you trust is flavorful!
• Cottage cheese: Make sure to use full fat cottage cheese made with whole milk for the best flavor and creamier texture. Low fat cottage cheese will lead to a watery lasagna.
• Egg: 1 large egg acts as the binding agent for the cheese filling.
• Seasoning: I always make my own Italian seasoning, you can also use packaged seasoning. That’s all you need!
• Spinach: Frozen spinach works well for this recipe, make sure to thaw and squeeze it. Doesn’t have to be very dry, a bit of moisture is great to cook the lasagna.
• Mozzarella cheese: Freshly grated mozzarella cheese melts beautifully and adds rich flavor.
• Cooking spray: A light spray is needed to prevent sticking, I use Misto.

How to Make Lasagna with Cottage Cheese

• Make the meat sauce: Heat a large skillet on medium-high heat and cook ground beef for 10 minutes, breaking into small pieces. Drain any fat at the end. Add marinara sauce to the pan and bring to a boil, then let it simmer covered for 15 minutes.
• Combine cheese mixture: Meanwhile, add cottage cheese, egg, and Italian seasoning to a large mixing bowl and stir to combine. Set aside.
• Cook lasagna noodles: While sauce is cooking, boil noodles according to package instructions in salted water. Drain and carefully lay noodles flat on a baking sheet. Cover them with a towel and set aside.
• Finish prep: Preheat your oven to 375 F and spray a large 9×13 baking dish with cooking spray.

• Start layering: Cover the bottom of the greased baking dish with a bit of meat sauce. Next, layer 4 noodles lengthwise with edges overlapping. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half the spinach, and 1 cup of shredded mozzarella cheese. Repeat this layer once more but without the mozzarella.
• Assemble top layer: Finish lasagna with remaining 4 noodles, 1/3 of meat sauce and 2 cups of mozzarella cheese. 
• Bake: If you have a silicone lid, spray it with cooking spray, if not spray aluminum foil and cover the dish. Bake for 25 minutes, then uncover and bake for an additional 20 minutes.
• Serve: After removing lasagna from oven, allow it to rest for 20 minutes while covered. Slice into 9 pieces with a sharp knife and serve using a flat, sturdy spatula.

Tips for Best Results

Here are my expert tips to make this homemade lasagna an absolute favorite main dish!

• Use only quality marinara sauce: To make this recipe easier, I opted for store-bought marinara over homemade. Make sure to choose a high-quality sauce to enhance the depth of flavor. I absolutely love Rao’s marinara!
• Salt the water for pasta: It infuses lasagna sheets with extra flavor we need in this recipe because we don’t use many ingredients. Work smarter, not harder!
• Bake it covered: Start baking with the lasagna covered to prevent it from drying out.
• Let it rest: Allow lasagna to set, so the noodles don’t slip and filling doesn’t create a mess when you cut it.
• Spray cover with oil: This tip helps avoid cheese from sticking to foil or silicone lid cover. You wouldn’t want to miss out on that delightful gooey goodness!

Serving Suggestion

I usually top my lasagna with fresh Parmesan cheese and parsley, then serve alongside a salad such as a simple lettuce salad or a healthy Caesar salad.

And, naturally, some crusty bread, high protein Greek yogurt bread or cottage cheese bread, or garlic bread is the perfect complement to complete the meal.

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator for up to 5 days.

Freeze: I recommend to freeze sliced lasagna for easy defrosting. You can freeze them individually or in a pack of 2 or 3. Cut cold lasagna into individual slices and place them in a large airtight container to leave enough room in between.

You can also freeze individual slices on a baking sheet separately and then once frozen transfer to an airtight container or Ziploc bag.

Make ahead: You can assemble and refrigerate lasagna covered for up to 2-3 days in advance. Before baking, bring it to room temperature for about an hour and then cook as per recipe.

You can also freeze uncooked cottage cheese lasagna for up to 3 months. Then thaw in the fridge overnight or on the counter for 5-6 hours and bake as per recipe.

FAQs

More Lasagna Recipes to Try

• Roasted red pepper lasagna
• Zucchini lasagna rolls
• Instant Pot lasagna soup
• Instant Pot white chicken lasagna soup

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Lasagna with Cottage Cheese

This Lasagna with cottage cheese, flavorful meat sauce and melted mozzarella cheese is lighter, protein packed and budget friendly.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 2 hours hours

Servings 9 servings

Calories 425kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet
• Large pot

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 1 pound extra lean ground beef
• 42 ounces quality marinara sauce I love Rao's, I used 1.5 x 27 ounces jars
• 17 ounces cottage cheese full fat (1 tub)
• 1 large egg
• 2 teaspoons Italian seasoning
• 11 ounces frozen spinach thawed and squeezed (1 pack)
• 3 cups Mozzarella cheese full fat, divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions in a large pot of salted water. Then drain and lay flat on a baking sheet. Cover with a towel to prevent from drying out and set aside.
• Preheat large skillet on medium-high heat and add ground beef. Cook for 10 minutes, constantly breaking into small pieces and stirring, and draining fat at the end. Add marinara sauce, bring to a boil, cover and simmer for 15 minutes.
• In a large bowl, add cottage cheese, egg and Italian seasoning. Stir to combine and set aside.
• Preheat oven to 375 degrees. Spray large 9×13 baking dish with cooking spray and spread a bit of meat sauce to cover the bottom. Layer 4 noodles lengthwise overlapping a bit. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half of spinach and 1 cup of Mozzarella cheese. Repeat this layer one more time.
• Finish with remaining 4 noodles, 1/3 of meat sauce and 2 cups of cheese. Spray aluminum foil or silicone lid with cooking spray to prevent cheese from sticking to it. Bake covered for 25 minutes, then uncover and bake for 20 more minutes.
• Remove lasagna from the oven and let stand for 20 minutes while covered. Then using a sharp knife cut into 9 slices and serve using a flat sturdy spatula.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze individual slices in a container for up to 3 months. You can also freeze unbaked assembled lasagna! Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 10 minutes.

Nutrition

Serving: 1 slice | Calories: 425kcal | Carbohydrates: 39g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 809mg | Fiber: 4g | Sugar: 8g

The post Cottage Cheese Lasagna appeared first on iFoodReal.com.

High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach. Packed with 20 grams of protein and perfect for breakfast or brunch year round!

This simple recipe was inspired by my popular cottage cheese egg bites and later on became cottage cheese egg muffins.

I wanted to keep this cottage cheese egg bake simple. I already have a loaded low carb breakfast casserole with cottage cheese you could try. This one is super simple, gluten-free, and you won’t even taste the cottage cheese!

Cottage cheese took the spotlight as the go-to protein this year, and I had a blast creating many tasty cottage cheese recipes!

It truly adds a protein boost to breakfast recipes like cottage cheese bagels, cottage cheese scrambled eggs and baked egg tortilla. I now even make baked cottage cheese and it’s the next viral thing you should try!

Why You’ll Love This Recipe

• Minimum ingredients: This egg casserole is made with cottage cheese and other 5 simple ingredients.
• Quick: It’s one of those healthy breakfast recipes where you just mix and bake.
• Perfect for meal prep: Bake and store for 5 days or assemble and refrigerate for 2 days, then bake when ready.
• Delicious: Each bite is filled with creamy, fluffy eggs, the salty richness of Parmesan cheese, and the earthy freshness of spinach.
• Protein packed: Each slice contains 20 grams of protein.

Ingredients for Cottage Cheese Egg Bake

You’ll need to gather a few basic ingredients to make this egg bake. The ones you likely have in your kitchen any day of the week.

• Eggs: The star of the show! You’ll need a dozen large eggs.
• Cottage cheese: Choose full fat cottage cheese for that perfect creamy texture, I used 4%.
• Milk: I chose whole milk for its rich flavor, but you can use almond milk to reduce calories or heavy cream for extra decadence.
• Parmesan cheese: We sprinkle freshly grated Parmesan into the egg mixture and on top. You need stronger aged cheese flavor for best results, pecorino romano, asiago, or manchego work as well.
• Spinach: Chopped baby spinach adds both color and flavor.
• Spices: Salt and pepper to taste.
• Cooking spray: Needed to prevent sticking, I like Misto.

How to Make Cottage Cheese Egg Bake

Here is a quick recap. There is also a full recipe card below.

First, you’ll need to preheat the oven to 375 F and coat a 9×13 baking dish with cooking spray.

1. Whisk egg mixture: Crack the eggs into a large mixing bowl and whisk. Add in the cottage cheese, milk, almost all of the Parmesan cheese, a dash of salt, and pepper. Whisk everything together until it’s well blended.
2. Add spinach: Toss in the spinach and give it a stir until it’s all nicely combined.
3. Bake: Pour the egg mixture into the baking dish you prepped earlier, sprinkle the remaining Parmesan cheese on top, and pop it in the oven uncovered. Let it bake for about 35 minutes or until you can stick a toothpick in the center and it comes out clean.
4. Let it rest: Take the egg bake out of the oven and let it cool for about 20 minutes. Slice it into 8 pieces, and you can enjoy it either warm or cold.

Variations

This egg casserole is like a blank canvas, enjoy it as is or get playful and add whatever tickles your taste buds!

• Greens: Instead of spinach, add chopped chard, kale, or any healthy mix you prefer.
• Vegetables: Mix up your go-to veggie combo or raid your kitchen for sautéed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.
• Meat: Boost the protein with some crispy baked bacon, smoked salmon, sausage, savory ham, or even cubed chicken.
• Jarred goodies: Jazz it up with olives, sun-dried tomatoes, or roasted peppers.
• Soft cheese: Crumbled goat cheese and feta cheese are my absolute favorite!
• Fresh herbs: Enhance the flavor by adding fresh basil, fresh parsley, or zesty dill.

How to Store and Reheat

Store: Set any leftovers in the refrigerator, in an airtight container and it’ll stay fresh for up to 5 days.

Freeze: If you have leftovers, freeze in an airtight container for up to 3 months.

Thaw on the counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven, or bake at 350 F for 15 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Lasagna with cottage cheese
• Cottage cheese pudding
• Cottage cheese chocolate pudding

More Breakfast Egg Recipes to Try

• Healthy breakfast casserole
• Healthy breakfast sandwich
• Air fryer breakfast casserole
• Sweet potato breakfast casserole
• Egg white bites
• Instant Pot egg bites

Print

Cottage Cheese Egg Bake

High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach. Packed with 20 grams of protein and perfect for meal prep.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 35 minutes minutes

Total Time 42 minutes minutes

Servings 8 slices

Calories 216kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 12 large eggs
• 18 ounces full fat cottage cheese 1 tub (I used 4%)
• 1 cup milk I used whole milk
• 1/2 cup Parmesan cheese grated & divided
• 1/4 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 3 cups baby spinach chopped
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
• In a large mixing bowl, add eggs and whisk. Then add cottage cheese, milk, almost all of Parmesan cheese, salt, pepper and whisk well. Add spinach and stir to combine.
• Pour egg mixture into previously prepared baking dish, sprinkle with remaining Parmesan cheese and bake uncovered for 35 minutes or until toothpick inserted in the center comes out clean.
• Remove egg bake from the oven and let cool for 20 minutes. Cut into 8 slices and enjoy warm or cold.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven or bake in regular oven at 350 degrees for 15 minutes.
• Make ahead: Refrigerate egg bake assembled and covered with plastic wrap for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require extra 10-15 minutes cook time.
• You can use all egg whites. 12 eggs = 3 cups.

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 5g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 298mg | Sodium: 502mg | Fiber: 0.3g | Sugar: 4g

The post Cottage Cheese Egg Bake appeared first on iFoodReal.com.

These Cottage Cheese Bagels contain 11 grams of protein, made fluffy with 5 simple ingredients, and are easy to make even for novice bakers!

I used the same dough to make cottage cheese pizza crust and it came out fantastic!

These cottage cheese bagels turned out way better than I expected! So good, that I now also make Greek yogurt bagels and almond flour Greek yogurt bagels as well. All these high protein bagels are so easy to make and taste delicious!

Today we seem to add cottage cheese to anything and I’m enjoying this wave because I actually love its taste and extra protein content. I have also made this cottage cheese bread and cottage cheese flatbread that you guys love!

And more to come, so be sure to check my cottage cheese recipes category regularly!

Why You’ll Love This Recipe

• Easy: No yeast, waiting for the dough to rise or boiling the protein bagels.
• Simple: 5 ingredients, could be even 3 ingredients without toppings.
• High in protein: 11 grams of protein content per bagel.
• Tasty: These bagels with cottage cheese actually taste like a bagel my kids want to eat!
• Looking good: They also look like regular bagels! If you are wondering, cottage cheese curds melt during baking and not a trace of them is left.
• Make gluten-free bagels: With cup for cup of all-purpose gluten-free flour.
• Perfect for meal prep: Make ahead my healthy tuna salad or chicken salad, place on top of a bagel and enjoy healthy lunch all week!

Ingredients for Cottage Cheese Bagels

To make this bagels recipe you will need 5 simple ingredients. 3 ingredients without toppings or even 2 ingredients if you have self-rising flour on hand.

• Cottage cheese: I use 2% fat cottage cheese. Good brand is Organic Meadow or Good Culture. You can also use 0% and 4% cottage cheese or lactose free cottage cheese.
• Flour: I tried this bagel recipe with all-purpose flour and this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture. For bagels with whole wheat flour, try to use 3/4 cup.
• Baking powder: To help bagels rise. Skip if you are using self-rising flour.
• Egg: One egg or egg white for an egg wash to make bagel golden brown and help toppings stick.
• Everything bagel seasoning: I used it as a topping. You can omit or use anything else.

How to Make Cottage Cheese Bagels

Here is a quick overview how to make these high protein bagels in as little as 1 hour of which 25 minutes is resting time. Full recipe card is located below.

• Make self-rising flour: In a large bowl, combine flour and baking powder, and whisk very well until combined.
• Make the dough: Add cottage cheese. No need to strain or blend it. Mix with spatula and then with your hands until a ball of dough forms. It should be not too sticky and not too dry. Mix until it barely sticks to your hands.
• Let dough rest: Cover bowl with kitchen towel and let bagel dough rest for 10 minutes. Do not skip this step!
• Divide it: Transfer dough onto a floured surface, roll into a log and divide into 4 equal pieces.

• Make an egg wash: In a small bowl, whisk the egg or an egg white and set aside. You will need just a little bit or you can also skip this step.
• Form the bagels: Roll each piece of dough into a rope and form into a bagel shape, pinching the ends together. Place on baking sheet lined with parchment paper and repeat the process with remaining 3 pieces of dough.
• Top and bake: Brush top of each protein bagel with egg wash and sprinkle with everything bagel seasoning or leave plain. Bake on a middle rack at 350 F for 25 minutes or until golden brown.
• Let bagels rest: Remove bagels from the oven and let them rest for 15 minutes. It is super important step for fluffy bagels with cottage cheese!

Toppings Ideas

To be perfectly honest, everything bagel seasoning is completely optional when making these protein bagels. The egg wash makes them nice and golden brown though. It’s great to make plain bagels.

But if you want to experiment with different toppings, here are a few ideas:

• Everything bagel seasoning
• Poppy seeds
• Sesame seeds
• Onion flakes or garlic flakes
• Chia seeds
• Flax seeds
• Sunflower seeds or pumpkin seeds

How to Store and Reheat

Store: Store cottage cheese bagels in an airtight bag or container in a cool dry place for up to 3-4 days. Just like regular bagels. But I bet they won’t last that long, they are so delicious!

Freeze: Bake and cool bagels completely. Transfer to a gallon size resealable bag, let out as much air as possible, seal and freeze for up to 3 months.

Thaw bagels on a counter for a few hours. Or to save time, I like to pop frozen bagels in a microwave for a minute or two, then slice in half and toast.

I would suggest you to slice them before freezing to be able to place frozen bagel into the toaster, but I think sliced bagels will dry out in the freezer. Unless you are planning to consume them within a few weeks.

FAQs

More High Protein Breads

• Greek yogurt bread
• Cottage cheese banana bread
• Cottage cheese zucchini bread
• Zucchini cheddar cottage cheese scones

More Cottage Cheese Recipes to Try

• Cottage cheese waffles
• Cottage cheese egg bites
• Cottage cheese pudding
• Low carb breakfast casserole
• Cottage cheese egg bake
• Cottage cheese scrambled eggs
• Cottage cheese overnight oats
• Baked cottage cheese

Print

Cottage Cheese Bagels

Cottage Cheese Bagels contain 11 grams of protein, made fluffy with 5 simple ingredients, and are easy to make even for novice bakers!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 bagels

Calories 168kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 cup + 1 tablespoon all-purpose flour or gluten-free flour more for dusting
• 1 1/2 teaspoons baking powder
• 1 cup cottage cheese
• 1 egg
• Everything bagel seasoning

US Customary – Metric

Instructions

• In a large bowl, add flour and baking powder; whisk well to combine.
• Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
• Preheat oven to 350 degrees F. Transfer dough on a counter, form a log and cut into 4 even pieces. Flour the surface, place one piece of dough, roll into a rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
• In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
• Bake on a middle rack for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy protein bagels with your favorite toppings.

Video

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
• Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
• Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture.
• Don’t skip resting the dough and bake bagels as per recipe.

Nutrition

Serving: 1 bagel | Calories: 168kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 285mg | Fiber: 1g | Sugar: 2g

The post Cottage Cheese Bagels appeared first on iFoodReal.com.

If you prefer pasta recipes with tomato sauce then this cottage cheese pasta is for you.

I’ve made healthy alfredo sauce with Greek yogurt and healthy chicken alfredo with a milk based sauce that’s similar to my Instant Pot chicken alfredo, but this cottage cheese alfredo is next level because protein packed comfort food never tasted this good!

I’ve finally perfected the recipe so the sauce doesn’t separate, and even use it to make cottage cheese mac and cheese! It stays smooth and velvety just like traditional alfredo but without the guilt.

Why You’ll Love This Recipe

• Quick meal: One of the best cottage cheese recipes that doubles as an easy 15 minute meal.
• High in protein: Cottage cheese boosts each serving to 24 grams of protein without any meat.
• Customizable: Use your favorite pasta, gluten-free pasta, or veggie noodles and top it off with chicken or shrimp.
• Rich texture: This cottage cheese alfredo sauce has that creamy indulgence everyone loves but with a nutritious upgrade!

Ingredients for Cottage Cheese Alfredo

You’ll need just 10 kitchen staples to turn this restaurant favorite into a protein-packed healthy dinner right at home.

• Pasta: I used fettuccine just like the restaurants do because its wide, flat shape holds the creamy sauce perfectly. You can also use other pastas like linguine, penne, or farfalle.
• Whole milk: I like using whole milk because the higher fat content makes the sauce creamier, and alfredo is always better that way! You can use 2% or 1% milk, but it just won’t be as rich and creamy.
• Cottage cheese: Feel free to use any fat percentage of cottage cheese you like but just like with milk, the higher the fat, the creamier the sauce. I used 2% cottage cheese.
• Parmesan cheese: Make sure to use freshly grated Parmesan for the best results.
• Butter: Traditional alfredo sauce is packed with butter but I stick to just 2 tablespoons of salted butter to bring the sauce together and add richness. It also cuts down on fat and calories while still keeping that creamy texture and delicious flavor we all love!
• Cornstarch: You need a starch to thicken the sauce. I used cornstarch, but you can substitute it with arrowroot powder.
• Garlic: Fresh garlic always brings the most flavor, especially in pasta dishes.
• Herbs and spices: All you need is salt and pepper for the sauce, and I always garnish with fresh parsley.

How to Make Cottage Cheese Alfredo

This cottage cheese alfredo recipe is super easy to make and ready in just 15 minutes!

• Cook pasta: Boil a large pot of water, add a pinch of salt, and then the fettuccine. Cook according to package instructions or until al dente, most noodles take 8-10 minutes.
• Blend sauce ingredients: Meanwhile, add milk, cottage cheese, Parmesan, butter, garlic, cornstarch, salt and pepper to a blender and process until smooth.
• Thicken the sauce: Pour the mixture into a large non-stick skillet and cook it on low-medium heat. Keep stirring until it starts bubbling and thickens into a sauce, it should take about 5 minutes. Just don’t let it overcook!
• Combine and simmer: Drain the fettuccine and add it to the skillet. Using tongs, gently stir to coat the noodles, then let it simmer for about 1-2 minutes. Give it another stir.

Tips for Best Results

Alfredo with cottage cheese will wow your taste buds with these top tips.

• Use non-stick skillet for the sauce: So cheese doesn’t stick to the bottom, like it would in a stainless steel pot.
• Don’t use non-fat dairy: It tends to separate, tastes bland, and doesn’t yield creamy results. I would only go as low as 1% for both milk and cottage cheese.
• Don’t overcook the sauce: You want to cook it just until it resembles sauce so it doesn’t separate.
• Cook low and slow: Cream sauces curdle when cooked on medium-high heat. Keep it on low-medium, stir, and be patient. Trust me, it still only takes 15 minutes from start to finish!
• Follow the recipe: Cottage cheese tends to separate when heated, so all ingredients and their amounts have been tested for foolproof results. For example, don’t skip the butter, it helps pull the sauce together.

Variations

• Lower in carbs: Swap regular pasta for spaghetti squash noodles for an even healthier alfredo that’s low in carbs and high in protein.
• Higher in protein: Use high protein pasta and high protein milk. You can also add less pasta so there is more protein and less carbs in the dish, then add chicken and pre-cook it like I do in healthy chicken alfredo.
• Different pasta: Regular, whole wheat, or gluten-free pasta all work great for this recipe. Just remember to adjust the cooking time, gluten-free noodles take less time to cook.
• Add vegetables: Quickly saute some broccoli, asparagus, green beans, or mushrooms, set aside, then add back into the skillet with the fettuccine. You can also stir in some spinach or frozen peas with the noodles towards the end.

What to Serve Alfredo with?

For a fast, simple, and delicious lunch or dinner you can totally enjoy this cottage cheese alfredo pasta just as it is. It’s so good, I promise you won’t feel like you’re missing a thing!

But if you want to add a little extra, go for it. A slice of garlic bread, a fresh salad, some veggies, or even a side of meat would be perfect.

• Meat options: Shrimp, grilled salmon, or baked chicken with a dollop of basil pesto for added flavor.
• Veggie options: Roasted asparagus, crispy brussels sprouts, broccoli, or roasted butternut squash are all winners.
• Salad options: Whip up a Caesar salad, a light caprese, Greek salad or my personal favorite strawberry spinach salad for a touch of sweetness.

How to Store and Reheat

Store: Refrigerate your leftover pasta covered for 2-3 days.

Freeze: I never freeze pasta because in my experience it doesn’t hold up well in the freezer.

Reheat: Only reheat in the microwave as it helps prevent the sauce from separating, which will happen if it’s reheated on the stovetop.

FAQs

More Healthy Pasta Recipes to Try

• Chicken alfredo spaghetti squash boats
• Healthy mac and cheese
• No boil pasta bake

Print

Cottage Cheese Alfredo

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.

Course Dinner

Cuisine Italian

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 464kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Large pot
• Blender

Ingredients

• 10 ounces fettuccine noodles
• 1 cup whole milk 2% or 1% will be less creamy
• 1 cup cottage cheese I used 2%
• 1/2 cup Parmesan cheese grated
• 2 tablespoons butter salted
• 1 garlic clove
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Bring large pot with water to a boil, then add a pinch of salt and fettuccine. Cook as per package instructions or until al dente, about 8-10 minutes.
• Meanwhile, in a high speed blender, add milk, cottage cheese, Parmesan cheese, butter, garlic, cornstarch, salt and pepper. Process until smooth.
• Pour mixture into large non-stick skillet and cook on low-medium heat just until bubbling and thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
• Drain fettuccine and add to the skillet. Using tongs, stir gently to coat and let simmer for 1-2 minutes. Stir again.
• Serve hot garnished with parsley, if desired.

Notes

• Store: Refrigerate pasta covered for up to 2-3 days.
• Freeze: Do not freeze pasta as pasta generally does not freeze well.

Nutrition

Calories: 464kcal | Carbohydrates: 59g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 767mg | Fiber: 2g | Sugar: 6g

The post Cottage Cheese Alfredo appeared first on iFoodReal.com.

This 3 ingredient Cottage Cheese Pizza Crust is easy to make, tastes like real thin crust pizza and contains 11 grams of protein per 2 slices!

We also love this high protein Greek yogurt pizza crust and cottage cheese bread!

After having tremendous success with viral cottage cheese bagels, I decided to try the same dough to make cottage cheese pizza crust. I could not believe how amazing it turned out!

It rivals any Neapolitan style pizza restaurant! Now when I say I’m going to make dinner, my husband and kids are asking if I’m going to make “that pizza crust with cottage cheese“. They are willing to eat it every night!

Why You Will Love This Recipe

• Easy: Unlike my super popular cauliflower pizza crust, this crust needs just 10 minutes of prep.
• Quick: No waiting for yeast in dough to rise. Cottage cheese pizza dough resting time is 10 minutes.
• Only 3 ingredients: And if you have self-rising flour on hand, it’s just 2 ingredients.
• Higher in protein: 2 slices contain 11 grams of protein.
• Simple to make: My boys make this pizza crust now all the time because that’s the only way they can make their own pizza dough!
• Delicious: It is chewy, crispy on the edges and tastes like a real wood-fired pizza!

Ingredients for Cottage Cheese Pizza Crust

You will need only 3 simple ingredients plus your favorite toppings.

• Cottage cheese: I used 2% fat cottage cheese but you can use any cottage cheese. Good brand is Organic Meadow, Good Culture or even Daisy has clean ingredients.
• Flour: I tried this pizza crust recipe with both all-purpose flour and Bob’s Red Mill gluten free baking flour. Both turned out amazing and you can get more tips for making gluten-free pizza crust below. If you would like to use whole wheat flour, try to use 3/4 cup.
• Baking powder: It helps pizza dough to rise. Skip if you are using self-rising flour.
• Toppings: This time I made margherita pizza with marinara sauce, fresh mozzarella cheese and fresh basil.

How to Make Cottage Cheese Pizza Crust

Here is step by step overview how to make it. Full recipe card is located below.

• Make self-rising flour: In a large bowl, combine flour and baking powder. Stir with a fork or whisk until well mixed.
• Make pizza dough: Add undrained cottage cheese. Start mixing the dough with a spatula and then continue mixing it with your hands until it barely sticks to your hands and a ball of dough forms. You can add a little bit more flour at a time, if you have to. Knead about 20-30 times.
• Let the dough rest: Leave the ball of dough in a bowl, cover with kitchen towel and let rest for 10 minutes.
• Roll pizza crust: Using a rolling pin, roll out pizza crust quite thin as long as it is fitting your pizza baking stone or baking sheet.

• Pre-bake the crust first: Roll the crust around the rolling pin and unroll onto the pizza pan. Bake in preheated to 450 F oven for about 5 minutes.
• Add the toppings: Now spread some pizza sauce on top, add your favorite toppings and finish with shredded cheese. I used marinara sauce, fresh mozzarella cheese and fresh basil.
• Bake and slice: Bake cottage cheese pizza crust for another 15 or 18 minutes or until the edges are golden brown and puffy. Remove from the oven, let cool for a few minutes, slice and enjoy!

Tips for Best Results

Here are my top tips for the best pizza crust from the first try!

• Don’t drain or blend cottage cheese: The extra liquid in cottage cheese is necessary for proper dough consistency. There is also no need to dirty another appliance as cottage cheese completely melts into the crust during baking in the oven.
• If the dough is too sticky or wet: Your dough should be not too dry but barely stick to your hands. If you find it too sticky, add small pinches of flour and knead more.
• Don’t skip resting the dough: During resting, pizza dough will rise resulting in fluffy pizza crust.
• All ovens vary: Keep an eye on your pizza crust and remove it from the oven when pizza looks ready. It’s very hard to mess up baking pizza!

Can I Make It Gluten Free?

Yes, you can make cottage cheese pizza crust with gluten free flour. I knew this question would come up, so I tested it. Pictured above is pizza crust made with Bob’s Red Mill gluten free baking flour. Its main ingredients are rice flour and tapioca starch.

I know there is also this all purpose gluten-free flour made with chickpea flour. I think it will work, I just don’t love its chickpea taste or texture. But feel free to give it a try.

Pizza Toppings Ideas

You can top your cottage cheese pizza with favorite toppings like you would a regular pizza. Here are a few ideas from me:

• Margherita pizza: As pictured, it’s made with marinara sauce, fresh mozzarella and fresh basil leaves to celebrate the colors of Italian flag. Add basil after baking.
• Cheese pizza: Slices of fresh mozzarella cheese, shredded mozzarella cheese, garlic powder and dried oregano.
• Spinach artichoke pizza: Fresh spinach, garlic, artichoke hearts, mozzarella cheese, Parmesan cheese.
• Greek pizza: Tomatoes, bell pepper, spinach, red onion, olives, mozzarella cheese, feta cheese.
• Meat lovers pizza: Cooked and chopped bacon, crumbled sausage, diced ham, pepperoni and cheese.
• Mushroom pizza: Sauteed mixed mushrooms like baby bella, button, shiitake, and oyster; goat cheese, mozzarella cheese, chives.
• White pizza: Garlic, ricotta cheese, mozzarella cheese, parmesan.

What to Serve Pizza with?

I think to complete a meal with pizza you just need a nice salad to go with it. I like to serve my pizza with wilted spinach salad, Caesar salad or Italian chopped salad.

Not to mention it goes amazing on its own as an appetizer!

How to Store

Store: Store leftovers tightly wrapped in plastic in the fridge for up to 2 days. Reheat in air fryer or microwave.

Freeze: Freeze the dough wrapped in a few layers of plastic wrap and placed in a resealable bag. Thaw on a counter for a few hours or in the fridge overnight and then bake as per recipe.

You can also freeze pre-baked pizza crust for 5 minutes and then thaw, add toppings and bake as per recipe.

FAQs

More Pizza Crust Recipes to Try

• Oatmeal pizza crust
• Almond flour pizza crust
• Sweet potato pizza crust
• Cauliflower pizza crust
• Vegan cauliflower pizza crust
• Chicken crust pizza

More Cottage Cheese Recipes

• Cottage cheese flatbread
• Zucchini cheddar cottage cheese scones
• Pumpkin cottage cheese scones
• Cottage cheese cookie dough

Be sure to check out all of our cottage cheese recipes!

Print

Cottage Cheese Pizza Crust

This 3 ingredient Cottage Cheese Pizza Crust is so easy, tastes like real thin crust pizza and contains 11 grams of protein per 2 slices!

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 168kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Rolling pin
• Pizza Cutter

Ingredients

• 1 cup + 1 tablespoon all-purpose flour or gluten free flour more for dusting
• 1 1/2 teaspoons baking powder
• 1 cup cottage cheese
• 1/3 cup marinara sauce
• 1 cup cheese

US Customary – Metric

Instructions

• In a large bowl, add flour and baking powder; whisk well to combine.
• Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes. Preheat oven to 450 degrees F.
• Place dough on a floured surface and roll into a pizza shape with rolling pin as thin as possible, while still fitting on your baking surface. Roll crust onto a rolling pin, transfer onto a baking sheet or pizza stone and unroll.
• Bake pizza crust for 5 minutes, then top with marinara sauce, your favorite toppings and cheese, and bake for another 15-18 minutes or until edges are golden brown. Gluten free crust will require less baking time.
• Remove from the oven, cut into 8 slices and serve.

Video

Notes

• Store: Store pizza leftovers tightly wrapped in plastic in the fridge for up to 2 days. Reheat in air fryer or microwave.
• Freeze: Freeze the dough wrapped in a few layers of plastic wrap and placed in a resealable bag. Thaw on a counter for a few hours or in the fridge overnight and then bake as per recipe. You can also freeze pre-baked pizza crust for 5 minutes and then thaw, add toppings and bake as per recipe.
• Gluten free pizza crust: Because gluten-free flour doesn’t contain gluten, it isn’t stretchy and your crust will break during moving. Place a ball of dough onto a parchment paper, roll into a crust and transfer by holding onto the flaps of paper onto a baking sheet or pizza stone.

Nutrition

Serving: 2 slices (crust only) | Calories: 168kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 285mg | Fiber: 1g | Sugar: 3g

The post Cottage Cheese Pizza Crust appeared first on iFoodReal.com.