Cottage Cream Food

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COTTAGE CREAM



Cottage Cream image

Make and share this Cottage Cream recipe from Food.com.

Provided by katew

Categories     Brunch

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

500 g cottage cheese
2 teaspoons nutmeg
1 teaspoon cinnamon
2/3 cup apricot nectar

Steps:

  • Mix all together.
  • Refrigerate till ready to serve.

Nutrition Facts : Calories 117.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 14.1, Sodium 382.4, Carbohydrate 7.2, Fiber 0.5, Sugar 4.3, Protein 11.9

30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)



30+ Cottage Cheese Recipes (+Whipped Cottage Cheese Dip) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Appetizer     Main Course     Side Dish

Time 33m

Number Of Ingredients 8

1 Tbsp. lemon juice
1 diced garlic clove
1.5 cups cottage cheese
1 Tbsp. chopped dill
1/2 tsp. oregano
3 Tbsp. low-fat milk
2 Tbsp. chopped green onions
Black pepper and sea salt to taste

Steps:

  • Chop the garlic.
  • Add all of the ingredients to a food processor and blend until smooth.

Nutrition Facts : Calories 235 kcal, ServingSize 1 serving

COTTAGE CHEESE/SOUR CREAM PANCAKES



Cottage Cheese/Sour Cream Pancakes image

Incredibly tasty breakfast! Doesn't require any syrup, but I like to add a dab of it for some sweetness, but it really doesn't need it since it is so flavorful.

Provided by Southern Jew

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

2 eggs, beaten
2/3 cup cottage cheese
3/4 cup sour cream
2 teaspoons lemon juice
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup flour

Steps:

  • Combine all ingredients.
  • Let the batter stand undisturbed for 10 minutes.
  • Fry in a large pan, in melted butter on a moderately hot griddle. Serve hot.

Nutrition Facts : Calories 111.3, Fat 6.6, SaturatedFat 3.7, Cholesterol 65, Sodium 396.7, Carbohydrate 7.6, Fiber 0.2, Sugar 0.2, Protein 5.2

COTTAGE CHEESE / SOUR CREAM CASSEROLE



Cottage Cheese / Sour Cream Casserole image

From Eastern Europe, this is a pre-lenten dish served during the time between Meatfare and Cheesfare Sundays (week before lent). At this time we abstain from all meats and concentrate on dairy products (before they are restricted for lent).

Provided by Pa. Hiker

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

8 ounces bow tie pasta
1/2 pint cottage cheese
1/2 pint sour cream

Steps:

  • Thoroughly cook bow tie noodles as directed on package (past al-dente).
  • Add cottage cheese and sour cream, mixing thoroughly.

COTTAGE POTATOES



Cottage Potatoes image

My friend, Fran gave me this recipe and it is delicious. you can reduce the fat by using low or no fat sour cream and cheddar cheese. You can also eliminate the margarine and you can also use Pam to grease your pan.

Provided by Jane from Ohio

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 large potatoes
2 cups sour cream
2 cups cheddar cheese
1/4 cup melted margarine
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Boil potatoes.
  • Peel and grate potatoes.
  • Preheat oven to 350 degrees.
  • Grease a 9x13 inch pan.
  • Layer ingredients in this order.
  • 1/2 of grated potates.
  • 1 cup sour cream.
  • 1 cup cheddar cheese.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon pepper.
  • Repeat layers once more.
  • Drizzle 1/4 cup margarine over top.
  • Bake at 350 degrees for 45 minute.
  • or until hot.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Make and share this Lemon Cream Cheese Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h38m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/4 cups graham cracker crumbs
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 pinch allspice
3 ounces unsalted butter, melted (3/4 stick)
1 lemon, rind of
3 tablespoons fresh lemon juice
3/4 cup cream-style cottage cheese or 3/4 cup ricotta cheese
8 ounces cream cheese, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup whipping cream
1 cup sour cream
2 tablespoons sugar
chopped green pistachio nut, for garnish

Steps:

  • Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
  • Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
  • After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
  • Filling: place oven rack in the middle of the oven; preheat to 350°.
  • In a small bowl, mix rind and juice; set aside.
  • In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
  • In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
  • Add the smooth cottage cheese and beat to mix.
  • Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
  • When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
  • Bake for 30 minutes; remove from oven and cool completely.
  • Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
  • In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
  • Then gently fold in the sour cream and whipped cream together.
  • Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
  • Refrigerate for at least a few hours.

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