INGREDIENTS

INSTRUCTIONS

These are some cool ideas for using cottage cheese I found ages ago in a
magazine.
Pasta Alfredo:  Blend until smooth:  one part skim milk to four parts
cottage cheese, some grated Parmesan, a little fresh dill, nutmeg and black
pepper.  Toss with hot whole-wheat pasta.
Salad dressing:  2 tablespoons cottage cheese, 2 teaspoons oil, 2 teaspoons
apple-cider vinegar, 1 teaspoon lemon juice, 1/4 teaspoon oregano, a dash
of garlic powder.
Whipped-Cream substitute:  Whip at high speed 1 cup cottage cheese with 2
tablespoons any kind of unsweetened frozen fruit-juice concentrate until
peaks form. Serve immediately. (My favourites are pineapple or lemon
concentrate.  )
Sour cream taste-alike:  In blender, process 1/2 cup buttermilk, yogurt or
skim milk with 1 tablespoon fresh lemon juice. Gradually blend in 1 cup
cottage cheese until consistency is right. (I find the yogurt works best
for this.  )
Low-calorie cream:  Blend together equal parts low-fat cottage cheese and
vanilla yogurt.  Even lower in calories: Use plain yogurt, vanilla extract,
and Sweet `N Low (or equivalent). Refrigerate at least 8 hours before
using.  Serve over fruit.
Imitation cream cheese:  Blend 1 cup low-fat cottage cheese and 1/4 cup
plain yogurt; add a teaspoon or more of skim milk, as needed, for
cream-cheese consistency.
I keep mucking around with amounts and seasonings and have ended up with
some really strange-looking concoctions. If anyone has any other
suggestions or methods, please share!
Recipe By     : Lee Krone <LKRONE@MCCARTHY.  CA>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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