Obsessed with low fat cottage cheese
Replies
-
I enjoy 1 cup of cottage cheese with 2 tsps honey. I may try adding some cinnamon tomorrow. I have heard cinnamon and honey mixed together are a natural anti bacterial, anti viral, and anti fungal.
I eat fat free. Why is it bad?0 -
So many yummy ideas! I was thinking of trying it on my taco in place of shredded cheese and sour cream any ever try that?0
-
So I used cottage cheese the other day in my chili instead of shredded cheese and sour cream and it was yummy! I think I will definitely try it in my tacos next time I have them0
-
I eat it plain on a daily basis0
-
I am completely obsessed with Fat free cottage cheese. I eat it plain all the time.
But for a snack Breakstone's 100 calorie cottage doubles with fruit are amazing and great for on the go!0 -
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. ^_^0 -
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.0
-
I LOVE it on a wholewheat or seeded cracker! MMMMM0
-
I like it with Dole pineapple tidbits...or topped with salsa0
-
Understand you. I reluctantly tried the Daisy brand of lowfat cottage cheese and I have to say, it's very very good tasting to me. I normally would buy no-fat any other brand but had a coupon I guess.
Obsessed with cottage cheese too, since it ups my protein, which I notice I keep lacking enough protein!
Drained and rinsed canned peaches are my way to go.
Also in smoothies. Cottage cheese thickens the smoothie and is yummy added protein.0 -
On toast! With Sunny Paris seasoning.
And the best, best, best brand is Kemp's. The one in the blue container. It's perfect!0 -
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!0 -
Nice treat with frozen mangos, frozen pineapples, and frozen strawberries. Very yummy :-)0
-
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:0
-
Peaches, apricots, pears, or pineapple, usually canned or jarred, or fresh in season.0
-
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.0 -
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.
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.0 -
I like the nice creamy 2% fat kind... with jam mixed in. YUM.0
-
Cottage cheese, frozen blueberries, pecans, and cinnamon = yummy!0
-
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.0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393K Introduce Yourself
- 43.7K Getting Started
- 260.1K Health and Weight Loss
- 175.8K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 415 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.9K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.6K MyFitnessPal Information
- 23 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.5K MyFitnessPal Tech Support Questions