I’ll admit, when eaten by itself, cottage cheese is pretty nasty. But even if you’re like me and the thought of eating it turns your stomach, stay with me on this one because when combined with the right ingredients, cottage cheese can be turned into a great recipe. The addition of the Splenda is the key to modifying its horrid taste, and if its the texture that bothers you, then there are some great tricks you can use to improve the consistency.
To improve the texture of the mixture, put it in the freezer for about 30 – 40 minutes prior to eating it. Or as one of my clients taught me, you can even take this modification a step futher by puréeing the mixture in the blender for a few seconds prior to chilling it. Making both of those texture modifications will actually have this recipe reminding you of frozen yogurt!
Additionally, if you don’t yet have them on hand or simply don’t want to use them, you could nix the lecithin granules and ground flax seeds; but I’d recommend using both, as they add some very beneficial nutrients to the mixture. After all, if your removed those two ingredients, then the recipe wouldn’t be so loaded, now would it? You’d have to call it Not-so-loaded Cottage Cheese, and that sounds kind of wimpy.
In keeping with the quicker is better theme, you should be able to prepare this in only a few minutes.
- 12 oz Fat Free Cottage Cheese
- 2 oz Fat Free Yogurt
- 100g (3.5oz) Strawberries (frozen, unsweetened)
- 1 tbsp Lecithin Granules
- 1 tbsp Ground Flax Seeds
- 8 packets of Splenda (to taste)
Directions
- Add ingredients to a large bowl
- Stir
- Eat
- 365 Calories
- 45g Protein
- 32g Carbs
- 5g Fat
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