Obsessed with low fat cottage cheese

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Replies

  • eigna008
    eigna008 Posts: 1 Member
    On toast! With Sunny Paris seasoning.

    And the best, best, best brand is Kemp's. The one in the blue container. It's perfect!
  • CkepiJinx
    CkepiJinx Posts: 613 Member
    The stuff makes an amazing "ice cream".

    Just toss the whole carton in a blender, followed by ice cubes and bits of whatever flavour you want the ice cream to be - fresh fruit, chocolate, protein nuts, etc - then just blend it all up with about a tablespoon of added water. Leave it in the freezer to chill for a few hours and stir every half hour and - bam - a MASSIVE bowl of ice cream, depending on the ingredients.
    Good if you're a volume eater ("pig") like me. ^_^

    Ooo that sounds yummy!
  • rmgatch
    rmgatch Posts: 38
    Nice treat with frozen mangos, frozen pineapples, and frozen strawberries. Very yummy :-)
  • TrailRunner61
    TrailRunner61 Posts: 2,505 Member
    I used to eat it plain. After cutting back on sodium, I can't stand to eat it anymore. It tastes like someone dumped a salt shaker on it. Yumm, salt cheese! blechhhhhhh:sick:
  • jsd_135
    jsd_135 Posts: 291 Member
    Peaches, apricots, pears, or pineapple, usually canned or jarred, or fresh in season.
  • mem50
    mem50 Posts: 1,384 Member
    I like mine with just about anything.

    Bed of lettuce, lean ham pieces and a little shredded cheese. Great for a quick dinner.

    Mostly I eat it plain.
  • TheConsciousFoody
    TheConsciousFoody Posts: 607 Member
    Read in a recent copy of Oxygen Magazine that no fat cottage cheese is not so good, but the low fat is a good choice. Can't remember if it was added sodium or what.
    It's the same with fat free/low fat sour cream. The low fat version is made with milk and cream, but the fat free is made with skim milk and thickened with corn starch.

    Low fat is just as bad as fat free. To make up for the lack of taste in both versions they add more crap to it. I've never understood why people are afraid of healthy fats. Its a marketing scam and a good one at that. I could put two pies next to each other, slap a low fat sticker on one of them and people would buy the low fat version without actually comparing the nutritional information.
  • michellekicks
    michellekicks Posts: 3,624 Member
    I like the nice creamy 2% fat kind... with jam mixed in. YUM.
  • woodsygirl
    woodsygirl Posts: 354 Member
    Cottage cheese, frozen blueberries, pecans, and cinnamon = yummy!
  • silverainn
    silverainn Posts: 49
    For anyone worried about salt, cottage cheese is incredibly easy to make yourself. You just heat milk (any fat content) up to just under boiling, and add a few tablespoons of lemon juice or vinegar. It separates into curds and whey, just drain off the whey, rinse them in cool water, drain through a cloth, and season the curds however you like. If you prefer larger, firmer curds, or don't like the slightly acidic taste, try using microbial rennet at a lower temperature. The whey can be used to make bread, smoothies, soup, etc.
  • kazmurphblin
    kazmurphblin Posts: 114 Member
    with pineapple! yum yum I have it almost everyday!
  • EinTX
    EinTX Posts: 104 Member
    I like to add some green onion and bell pepper let it refrigerate for a few hours then enjoy. Mmmm. It works well to pack it for lunch before work then the flavors have time to blend by lunch time.
  • Anycleavers
    Anycleavers Posts: 38 Member
    Try it with some diced avocado, a squeeze of fresh lime juice and a little bit of hot sauce. Awesome!
  • bluemoon551
    bluemoon551 Posts: 35 Member
    Read in a recent copy of Oxygen Magazine that no fat cottage cheese is not so good, but the low fat is a good choice. Can't remember if it was added sodium or what.
    It's the same with fat free/low fat sour cream. The low fat version is made with milk and cream, but the fat free is made with skim milk and thickened with corn starch.

    Low fat is just as bad as fat free. To make up for the lack of taste in both versions they add more crap to it. I've never understood why people are afraid of healthy fats. Its a marketing scam and a good one at that. I could put two pies next to each other, slap a low fat sticker on one of them and people would buy the low fat version without actually comparing the nutritional information.
    I don't limit my saturated fats, but some low fat things taste exactly the same to me and are worth the fewer calories.
  • RockKelly
    RockKelly Posts: 62 Member
    Diced avacado
  • RSD73
    RSD73 Posts: 18 Member
    My kids just love cottage cheese on their pancakes!
  • juliekaiser1988
    juliekaiser1988 Posts: 604 Member
    Read in a recent copy of Oxygen Magazine that no fat cottage cheese is not so good, but the low fat is a good choice. Can't remember if it was added sodium or what.
    It's the same with fat free/low fat sour cream. The low fat version is made with milk and cream, but the fat free is made with skim milk and thickened with corn starch.

    Low fat is just as bad as fat free. To make up for the lack of taste in both versions they add more crap to it. I've never understood why people are afraid of healthy fats. Its a marketing scam and a good one at that. I could put two pies next to each other, slap a low fat sticker on one of them and people would buy the low fat version without actually comparing the nutritional information.
    I don't limit my saturated fats, but some low fat things taste exactly the same to me and are worth the fewer calories.

    Found the info:
    April 2012 OXYGEN magazine:

    PICK IT: Low Fat Cottage Cheese: has 100 calories per 1/2 cup, plus 12 g of protein, mostly casein, which provides the body with a steady supply of amino acids to prevent muscle breakdown.

    KICK IT: Fat Free Cottage Cheese: has more added sugar and sodium to enhance its flavor. And the fruit on the bottom varieties can pack over 14 g of sugar per serving.
  • LBNOakland
    LBNOakland Posts: 379 Member
    The stuff makes an amazing "ice cream".

    Just toss the whole carton in a blender, followed by ice cubes and bits of whatever flavour you want the ice cream to be - fresh fruit, chocolate, protein nuts, etc - then just blend it all up with about a tablespoon of added water. Leave it in the freezer to chill for a few hours and stir every half hour and - bam - a MASSIVE bowl of ice cream, depending on the ingredients.
    Good if you're a volume eater ("pig") like me. ^_^

    That sounds yummy!!! Thanks for sharing!!
  • JustJennie1
    JustJennie1 Posts: 3,749 Member
    Be careful with the no-fat or even low fat cottage cheeses. Read the labels! I found that there are a lot of brands that add other "stuff" to it that really isn't necessary. The brand that I get and like is Daisy 2% cottage cheese. Ingredients are basically what they should be: low fat milk, cream, salt, vitamin A.
  • szarlotka717
    szarlotka717 Posts: 85 Member
    I usually get Straus low fat cottage cheese. On a day when I really needed more protein, I made myself a sandwich with TJ's California Style Complete Protein bread, cottage cheese, and sunflower butter (tastes like peanut butter, but is nut-free since I'm allergic). Otherwise, my go-to's are fruit (for a sweet version) or radishes and green onion.

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