Cottage Cheese, to be specific! (But not if someone is taking your picture, because you know they’ll take it while you’re saying cottage and your mouth will look weird in the photo.)
I’ve never been a huge fan of cottage cheese. In fact, until recently, I’d probably only had it two or three times ever. It was in the category of Foods That Don’t Make Me Hurl But That I’d Rather Not Eat, Thank You*, nestled alongside sausage, pistachio ice cream, scalloped potatoes, and pork & beans.
But in researching healthier (read: non-cupcake), higher protein foods for my recent soft-foods only needs, I quickly saw that cottage cheese would make a nice addition to the plan. According to calorie-count.com, the 1% lowfat version of Friendship Dairies cottage cheese looks like this:
Not bad! Good source of protein and calcium (important for someone with a healing bone graft, I should think),low in saturated fat and cholesterol, and low in calories for those who watch such things. Sodium and sugar content vary by brand, so it’s important to check the labels. Friendship Dairies (no affiliation, FTC!) has a no-sodium version, but to be honest, the combination of salty/creamy is one of the things I like about cottage cheese so I’ll just stick with the lowest-without-going-to-zero-sodium variety I can find (that’s on sale or reasonably priced.)
Two other things I like about cottage cheese:
a) It truly is a dish best served cold! Perfect for someone on a soft foods diet AND trying to survive a heat wave without diving into a gallon of ice cream.
b) On it’s own, it’s really kind of bland which makes it a great receptacle for all sorts of luscious (and nutritious!) add-ins. I especially like fruits (berries, pineapple, bananas-and-a-drizzle-of-honey, or chopped apple) and a healthy tablespoon of ground flax seeds stirred in for sweetness, fiber, and healthy fat, but my late Aunt Cene liked the savory route: cherry tomatoes, chopped green pepper, and fresh ground black pepper on top.
When I decided last week to ban the ban on crunch (just a little), I made a variation of Apple Matzoh. Since I didn’t have matzohs on hand (what with it not being Passover and me being Gentile and all), I used a Wasa crisp instead, which I guess makes this Apple Wasa. Anyway, I skipped the sugar suggested in the linked recipe and just spread cottage cheese on the crisp, layered thinly sliced Gala apple on top, sprinkled on some cinnamon, and heated it in the oven until the apples softened, about 3 minutes or so. Niiiice! Sweetness from the apple, salty/creamy from the cottage cheese, and crunch from the Wasa–a dietary trifecta! I’ll be keeping this one in my “functional dessert” rotation, for sure!
And that’s really all I have to say about cottage cheese. Actually, it’s more than I thought I had to say about it, but that’s what usually happens once I get going. esides pointing out the healthiness of cottage cheese, I only brought it up to ask for any suggestions YOU might have for tasty mix-ins or toppings. I have approximately 8 ounces left in this carton, and I would appreciate new ideas!
Wishing you a Happy Monday!
*In case you’re interested, there’s only one known** food in the Foods That Make Me Hurl category: thick pastas like macaroni and lasagna. They stick in my throat and make me gag. Ask my childhood neighbor, Miss Margaret, if you don’t believe me. Oh wait, you can’t because she died last year. You’ll just have to take my word for it, because I’m not going to demo for YouTube.
**I suspect potted meat would make the list, but I’ve never been curious enough to test the theory.