From Hot To Dessert: Cottage Cheese Recipes

Cottage cheese is a healthy, high-protein product that can be used in both sweet and savory dishes. In this article, cottage cheese dishes that are easy to make and fairly quick.

Zucchini stuffed with cottage cheese and greens

A simple and very tasty dish. By the way, when cooled, it is not at all worse than when hot.

Ingredients:

• young zucchini – 2 pcs;
• cottage cheese – 7 oz;
• cheese – 3.5 oz;
• pine nuts – 1.7 oz;
• herbs – bunch;
• garlic – 1-2 cloves;
• olive oil
• salt.

How to cook:

1. Cut zucchini in half lengthwise, gently scrape out the pulp to make boats. Shred the pulp, mix with cottage cheese and greens, adding a little olive oil, salt.
2. Add chopped garlic, grated cheese and pine nuts to the cottage cheese mixture, mix well. The more diverse greens, the more interesting the taste will be, dill, mint, tarragon will work perfectly. Fill the boats with the mixture and bake in the oven at 374°F for 15 minutes.

Patties with eggs, mushrooms and green onions

The dough is simple, not yeast, but cottage cheese – very tasty, and the filling with mushrooms and green onions turns bright and springy. Green onions can be replaced by ramson – the taste will be not with onion, but with a garlic tinge.

Ingredients for the dough:

• cottage cheese – 7 oz;
• whole wheat fine flour – 5 oz;
• egg – 1 pc;
• sugar – 2 tsp;
• soda – 0,5 tsp;
• salt – a pinch;
• flour – for rolling.

Ingredients for the stuffing:

• boiled eggs – 3 pcs;
• fresh mushrooms or oyster mushrooms (or morels) – 10.5 oz;
• green onions (or rampson) – a big bundle.

How to cook:

1. Sift the flour, add the baking soda, salt, sugar, cottage cheese and eggs. Knead the dough – it should be soft, a little sticky to the hands. Roll the dough into a ball and work on filling.
2. Peel and chop hard boiled eggs and add chopped onion or rampson.
3. Wash the mushrooms and cut into slices. If using morels, boil them for 10 minutes in salted water, then squeeze them slightly and chop in small pieces. Mix the mushrooms with the eggs and rampson, salt to taste. 4.
4. Divide the dough into equal parts (20 pieces), roll out, put the filling (about 1.5 tbsp) and protect with a pigtail.
5. Heat vegetable oil in a frying pan and fry the patties on both sides until golden brown.

Peppers stuffed with curd and cheese

Peppers do not have to be stuffed with meat, with cottage cheese the dish is light and fresh. This is a wonderful appetizer for a festive table or a complete dish for dinner.

Ingredients:

• bell peppers – 6 pcs;
• cottage cheese – 1 package (10.5 oz);
• mozzarella cheese – 5.3 oz;
• garlic – 1 clove;
• parsley – a few sprigs;
• salt – to taste.

How to cook:

1. Finely chop the parsley, peel and mince the garlic. Shred the cheese on a coarse grater.
2. Combine the cottage cheese with garlic and parsley, mix with a fork, salt to taste.
3. Cut the peppers in half, remove the seeds. The tails can be left on, they are prettier.
4. Stuff the peppers with cottage cheese, not too thick, and sprinkle cheese on top.
5. Place on a baking sheet and bake in a preheated 356°F oven for about 20 minutes until cheese is browned.

Serve the cooked peppers hot or cooled and sliced.

Buckwheat

This buckwheat cake is good for breakfast, either hot or chilled.

Ingredients:

• boiled buckwheat – 7 oz;
• 5% cottage cheese – 7 oz;
• chicken eggs – 2 pcs;
• brown sugar (or coconut sugar) – 0.8 oz (1 tablespoon);
• salt;
• butter – 0.3 oz.

How to cook:

• Lightly beat the eggs with a fork, add the cottage cheese, salt and sugar, mix well.
• Add buckwheat, stir and place in a greased mold with butter, put small pieces of butter on top.
• Bake in a preheated 374°F oven for 30-40 minutes until browned.

Serve with tea and a good mood.

Cheese pie

Be sure to add paprika to the pie. It’s a great shade for the cheese flavor, and it also colors the cottage cheese layer in a beautiful way – the pie turns out striped in the cut.

Ingredients for the bottom layer:

• 5% cottage cheese – 14 oz;
• eggs – 2 pcs;
• flour – 3 tablespoons;
• baking soda – a pinch;
• salt;
• paprika – 1 tbsp.

Ingredients for the top layer:

• cheese – 17.6 oz;
• eggs – 3 pcs;
• butter – for greasing.

How to cook:

1. Knead the cottage cheese with a fork along with the eggs, add the paprika, flour, a pinch of baking soda and salt, mix well and place in a greased buttered mold.
2. Shred the cheese on a fine grater. Crack the eggs in a bowl and lightly beat with a fork, mix well with cheese. Cheese mass lay out on top of the cottage cheese mass and smooth it out.
3. Place the pie dish in a 374°F preheated oven and bake for 25-30 minutes, until evenly crusted and golden. Allow the finished cake to cool for 5-10 minutes.

Pumpkin cheesecake

A pie with a bright pumpkin and caramel flavor – great to lift your spirits.A pie with a bright pumpkin and caramel flavor – great to lift your spirits.

Ingredients for the stuffing:

• pumpkin – 14 oz;
• 5% or 9% cottage cheese – 10.5 oz;
• eggs – 3 pcs;
• brown sugar – 4.2 oz;
• butter – 0.8 oz;
• nutmeg;
• ground cinnamon;
• powdered sugar – for serving.

Ingredients for the base:

• flour – 7 oz;
• walnuts – 1.7 oz;
• butter – 5.3 oz;
• salt and sugar – a pinch each;
• cold water – 1.7 oz. fluid.

How to cook:

1. Cut the pumpkin into small pieces, cover with sugar in a heavy-bottomed saucepan, and leave for 5-10 minutes.
2. Then put a piece of butter and stew under a lid, stirring occasionally, until the pumpkin is soft. When ready, puree the pumpkin with a blender.
3. Make a base of chopped dough. To do this, flour, nuts and pieces of cold butter in a blender until coarse crumbs.
4. Add water and very quickly knead a heterogeneous dough. Spread out and leave in the fridge for 30 minutes.
5. Beat the cottage cheese with a mixer, adding the eggs, one at a time, until a homogeneous fluffy mass. Then add caramel-pumpkin puree and spices, beat for another minute.
6. Place the mixture into the base mold and bake for about an hour at 320-338°F. The finished pie filling should shake slightly. Place the cake in the refrigerator overnight to harden, sprinkle with powdered sugar before serving.

Cottage cheese and plums

The dough is very tender and the plums are sweet – just right for a Saturday breakfast.

Ingredients:

• plums – 5-6 pcs;
• eggs – 2 pcs;
• cottage cheese – 7 oz;
• flour – 1.4 oz;
• sugar – 2.8 oz;
• lemon peel.

How to cook:

1. Whisk the eggs with the sugar until light and creamy.
2. Add some lemon zest to the cottage cheese and mix with flour.
3. Combine the cottage cheese and eggs and stir with a spoon. Pour into a greased baking pan. Place plum halves on top and bake in oven at 356°F for 45 minutes.

Casserole with peaches for breakfast

A simple and delicious breakfast casserole, besides being healthy – with oatmeal. It can be made not only with peaches, but also with plums, apricots, pears and other fruits.

Ingredients:

• 5% cottage cheese – 14 oz;
• oat flakes – 1.7 oz;
• eggs – 3 pcs;
• sugar – 3.5 oz;
• peach – 2 pcs.

How to cook:

1. Beat eggs with sugar, add cottage cheese, mix well. Add oatmeal flakes.
2. Grease a baking dish with butter and sprinkle with flour. Spread sliced peaches, pour batter on top and bake in a preheated 356°F oven for 40-45 minutes.

Pink lazy dumplings

Lazy dumplings are a great breakfast. And by adding beets, you complete it with a super healthy vegetable and turn an ordinary dish into a special one.

Ingredients:

• 5% cottage cheese – 14 oz;
• eggs – 2 pcs;
• flour – 2-3 tbsp;
• small beet – 1 pc;
• sour cream – to serve.

How to cook:

1. Wrap the beets in foil and bake them in the oven until soft (or boil them). Puree them with a blender.
2. Combine the cottage cheese with eggs and mashed beet, add flour and mix well.
3. Roll dough into sausages, cut into pieces and boil them in boiling water. Serve with sour cream and your favorite jam or honey.