COTTAGE CHEESE CASSEROLE
Make and share this Cottage Cheese Casserole recipe from Food.com.
Provided by Whisper
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute first 5 ingredients in a large skillet.
- Stir in next 6 ingredients and simmer until macaroni is tender, about 25 minutes.
- Mix next 3 ingredients together.
- Put 1/2 the macaroni mixture in a greased 2-qt casserole dish.
- Top with 1/2 the cottage cheese mixture.
- Repeat layers.
- Bake at 350 degrees for 40 minutes.
Nutrition Facts : Calories 321.6, Fat 7.4, SaturatedFat 2.9, Cholesterol 11.5, Sodium 1096.9, Carbohydrate 47.6, Fiber 3.1, Sugar 5.3, Protein 16.4
NO-GUILT BROWNIES
Yes, you can watch your diet and enjoy treats, too! These healthy brownies are the perfect cure for a serious chocolate craving. -Rita Ross, Delta, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 brownies.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 107mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
CHOCOLATE COTTAGE CHEESE COOKIES
I received this recipe from an elderly friend and have been enjoying it since. They are really more like little cakes and are very addictive. This recipe makes a lot of cookies, but they freeze well.
Provided by Brianna Storer
Categories Dessert
Time 10m
Yield 9 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Cream the first five ingredients in a large bowl.
- In a seperate bowl, combine the flour, cocoa, baking powder, soda, salt and nuts. Fold into creamed mixture.
- Drop by spoonfuls into a bowl of confectioner's sugar.
- Roll and place on greased cookie sheet.
- Bake ten minutes.
Nutrition Facts : Calories 895, Fat 27.5, SaturatedFat 6.2, Cholesterol 90.6, Sodium 944.5, Carbohydrate 147.8, Fiber 6.6, Sugar 80.3, Protein 20.5
CHOCOLATE COTTAGE CHEESE
Adopted recipe. Don't let the looks of this throw you off!!!!! A healthy, light dessert or snack that just might satisfy your chocolate cravings without all the unwanted calories. If you can let it sit alittle bit before you eat it, go ahead. The flavors blend together more.
Provided by Zaney1
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- If desired, puree in blender until smooth (not necessary, but it'll look more appetizing).
- Eat.
Nutrition Facts : Calories 125.6, Fat 3, SaturatedFat 1.2, Cholesterol 11.3, Sodium 373.3, Carbohydrate 11.5, Fiber 0.6, Sugar 10.5, Protein 13.7
DOUBLE CHOCOLATE CHEESECAKE
This is THE cheesecake to make for a celebration. It's a bit of work, but the actual cheesecake must be made 2 days before serving, and the chocolate leaf garnish, a day ahead. It is gorgeous and your guests will be awed. A hint of orange from the Grand Marnier liqueur used to scent the chocolate.
Provided by evelynathens
Categories Cheesecake
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- For crust: Position rack in center of oven and preheat to 350 degrees F; place cookies, walnuts, sugar and chocolate in processor; process until finely chopped; add butter and process until moist crumbs form; transfer crumbs to a 10 inch springform pan; Press on bottom and 2 inches up sides of pan; set on cookie sheet and bake for 10 minutes; transfer to rack and cool; maintain oven temperature.
- For filling: Melt unsweetened chocolate, stir until smooth; cool slightly; beat cream cheese with ½ cup sugar in large bowl until fluffy; add eggs, one at a time, beating until just incorporated; transfer 2 ½ cups plain batter to a medium-sized bowl and set aside; add brown sugar to batter remaining in large bowl and beat until combined; mix corn syrup, then melted chocolate into this batter; pour 2/3 cup of this batter into a small bowl and set aside; pour remainder of batter in big bowl into crust; set on cookie sheet and bake until filling is barely set, about 15 minutes; cool 5 minutes; scald cream with orange and lemon zests in small saucepan; remove from heat; add white chocolate and stir until melted and smooth; cool slightly; pour white chocolate mixture to reserved 2 ½ cups batter in medium bowl and stir; mix in liqueur; starting at outside edge, carefully spoon white batter over chocolate layer; set on cookie sheet and bake until sides are puffed and center moves only slightly when shaken, 35-40 minutes; cool 5 minutes; spoon reserved chocolate batter in the small bowl by tablespoonfuls into the center of white chocolate layer; using back of spoon, spread evenly to within ½ inch of cake edge; set on cookie sheet and bake 10 minutes; transfer to rack to cool; using small, sharp knife, cur around edge of pan sides to loosen; cool cheesecake completely in pan; ccover and refrigerate when completely cooled (prepare 2 days before you plan to serve this).
- For dark and white chocolate leaves: Line 2 cookie sheets with foil; place semisweet chocolate and ½ tsp Crisco in small bowl; melt; using small metal (offset works best) spatula or back of spoon, spread thin layer of chocolate over veined underside of 6 leaves, being careful not to drip any chocolate onto other side of leaf; [lace on 1 cookie sheet; chill until set, about 5 minutes; spread second, thin layer of chocolate on each leaf, remelting chocolate if necessary; refrigerate 30 minutes.
- Do the same with white chocolate.
- Starting at stem end, gently peel leaves off, leaving only chocolate imprint (can be prepared 1 day ahead; refrigerate in single layers in container).
- To make orange threads: Using vegetable peeler, remove orange peel in large strips; cut strips into fine, long julienne; blanch 30 seconds; drain well; dry thoroughly on paper towels (can be prepared 1 day ahead).
- To make whipped cream topping: Beat cream and sugar until soft peaks form; add liqueur and beat until stiff peaks form.
- To assemble this masterpiece: Release sides of pan from cheesecake; spoon whipped cream into pastry bag fitted with large star tip; pipe decorative border around edge of cake; set alternating white and dark chocolate leaves at a slight angle (with 1 edge barely inserted into cream) atop cream border and into dark part of cake; arrange orange threads decoratively on cake, curling them by giving them a couple of twists.
- Be brave enough to actually cut into this beauty cause it tastes delicious as well as being so gorgeous!
Nutrition Facts : Calories 898.7, Fat 68.1, SaturatedFat 37.8, Cholesterol 210.2, Sodium 393.2, Carbohydrate 68.9, Fiber 5.3, Sugar 52, Protein 15.7
COTTAGE CHEESE DOUBLE CHOCOLATE
Steps:
- Preheat oven 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla.
- Combine the flour, baking powder, baking soda, salt and cocoa. Gradually stir into the creamed mixture. Fold in the cottage cheese, chocolate chips and nuts. Cover dough and refrigerate for 1 hour.
- Roll the dough into walnut sized balls then roll the balls in the powder sugar. Place the cookies 2 inches apart on the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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