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Jun 18, 2008 06:45 AM

Cottage Cheese Perk Ups

In an effort to eat more healthily I've been trying to snack less on items like brie or deep-fried anything and more on lowfat cottage cheese. At first I was fine with the taste, but it is starting to get a little boring. I've tried seasoning it with peppers, sambal and pesto, none of which did much good. Anyone have any tips on how to perk up a cup of 0-1% cottage cheese? No sweet or fruity suggestions, please; I'm not a fan of the combination.

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  1. When I have top quality home grown tomatoes, there is nothing better than dicing up a tomato and combining it with cottage cheese. A little salt and pepper, heaven. When I can't get good tomatoes, I sometimes substitute good canned salsa (I like Mrs. Renfros). Sometimes I use celery salt for something a little different.

    I know you don't want sweet/fruity, but I also like to use up my leftover cranberry sauce (at the holidays) by adding it to cottage cheese. Sweet/tart/creamy.

    1 Reply
    1. re: dkenworthy

      Tomatoes are still out of season in my parts, but I did try the recommendation of celery salt which was a little more salt than I want to be eating, but when I switched to plain old celery seed, I was hooked. I ate half the package. I'm not sure whether to thank you or to curse you!

    2. I use it as dip with oven baked sweet potato wedges or wide planks that I've seasoned up like mad with cajun seasoning or something with lots of flavor. Very filling and tasty snack or meal.

      When I want to grab something quick I squeeze some hot sauce onto the cheese.

      I am an olive fiend so I sometimes just toss in some kalamata olives, or sometimes green olives and walnuts.

      1. I mix cottage cheese with pressed garlic and eat it over shredded lettuce. There's a local Mexican restaurant that serves it that way and I loved it so much I just had to copy it. For the standard tall container of cottage cheese, I add 4-5 cloves of garlic (I LOVE garlic) put through a garlic press and a touch of garlic salt and about 1-1.5 t. garlic powder. It's imperative that you not use jarred garlic. It imparts a weird taste IMO. Spoon this over shredded lettuce and sprinkle with a bit of reduced calorie Mexican-blend cheese. Sometimes I also top it with a little salsa and have the Lays Baked Scoops handy.

        4 Replies
        1. re: sheilal

          I cannot believe how good this is. And it's so flavorful and satisfying even when I buy the low-fat, low-sodium cheese. I've had this for lunch or dinner at least 3 times a week since your recommendation. Thanks!

          1. re: JungMann

            I'm so glad you like it. Have you noticed how much "deeper" the flavor gets when it sits in the fridge overnight? I'm having this tonight for dinner and it's so low-cal, that I can actually have a bit of dessert without blowing my diet.

            1. re: sheilal

              I will have to try "aging" it! Normally I only make as much as I want to eat because otherwise I will devour the whole tub (as I did the first time I made it).

              1. re: JungMann

                i'm gonna have to try this now....

        2. Have not tried this, but June 2008 fitness magazine suggested: 1/4 cup low fat cottage cheese mixed with 1 tablespoon fresh chopped chives spread on whole grain crackers.

          2 Replies
          1. re: mangiamama

            Cottage cheese with fresh chives is divine! I keep a pot growing pretty much for that reason alone. Add some fresh diced tomato - yum! Don't even bother trying to use the freeze-dried chives.

            1. re: jacquelyncoffey

              Fresh chives and cottage cheese is one of my favourite breakfasts, but with one important addition - sprinkle some good paprika on the curds before you add the chives.

          2. Top cottage cheese with sliced avocado and sprinkle with Lawrys Season Salt.

            1 Reply
            1. re: Gail

              lawry's seasoned salt rocks on cottage cheese.