Cottage cheese is currently experiencing a small comeback. What was long considered a classic diet product of the 1980s is now being rediscovered by nutritionists, chefs and food bloggers alike. The reason lies in its amazing versatility: cottage cheese has a mild taste, is rich in protein and can be used in both savory and sweet dishes.
With around 11 to 13 grams of protein per 100 grams, cottage cheese is one of the higher protein dairy products. At the same time, it contains comparatively little fat and can be perfectly combined with vegetables, herbs, fruit or spices. It is currently particularly popular as a base for quick sauces, light desserts or as a creamy filling for wraps.
Anyone who tries it out beyond the classic spread will soon realize that cottage cheese can do far more in the kitchen than we have long given it credit for. We have picked out three recipes for you:
Fresh cottage cheese wrap with vegetables and herbs
Ingredients for 2 wraps
– 2 large tortilla wraps
– 200 g cottage cheese
– 1 small avocado
– 1 carrot
– ½ cucumber
– a handful of rocket
– 1 tbsp lemon juice
– salt, pepper
– fresh herbs (e.g. chives or parsley)
Preparation
– Mix the cottage cheese with lemon juice, salt, pepper and finely chopped herbs.
– Heat the tortillas briefly in a pan to make them soft.
– Slice the avocado, roughly grate the carrot and finely slice the cucumber.
– Spread the cottage cheese cream on the wraps, top with the vegetables and rocket and roll up tightly. If you like, you can cut the wrap in half again – perfect for a quick lunch or a light dinner.
Creamy cottage cheese dessert with berries
Ingredients for 2 portions
– 250 g cottage cheese
– 2 tbsp honey or maple syrup
– 1 tsp vanilla extract
– 150 g fresh berries (raspberries, blueberries or strawberries)
– 2 tbsp chopped nuts or almonds
– optional: a little lemon zest
Preparation
– Mix the cottage cheese with the honey and vanilla until smooth. If you want a particularly creamy consistency, you can blend the mixture briefly with a hand blender.
– Pour the cream into glasses, arrange the berries on top and sprinkle with chopped nuts. A little lemon zest adds extra freshness. The dessert is light, high in protein and also makes an excellent sweet afternoon snack.
Quick cottage cheese pasta sauce
Ingredients for 2 portions
– 200 g cottage cheese
– 1 small clove of garlic
– 30 g grated Parmesan
– 2 tbsp olive oil
– a little lemon juice
– salt and black pepper
– freshly cooked pasta (e.g. tagliatelle or penne)
– optional: spinach or fried zucchinis
Preparation
– Puree the cottage cheese with the garlic, Parmesan, olive oil and a dash of lemon juice in a blender or with a hand blender to a smooth cream.
– Heat the sauce gently in a pan and season with salt and pepper.
– Then mix with freshly cooked pasta. Briefly fried spinach or zucchinis go particularly well with this.
A little tip at the end: If you want to use cottage cheese in even more versatile ways, you can also use it as a base for dips, spreads or even pancake batters. Briefly pureed, the grainy cream cheese pearls become a smooth cream that can be used almost like ricotta or mascarpone – but much lighter.
Related posts:
High protein in everyday life: how to succeed
Beauty from the kitchen: curd cheese, oatmeal and co
Running for beginners – how do you get off to the right start?
