Cottage Cheese And Fresh Fruit Plate Recipes

FRUIT AND CHEESE PLATTER

Steps:

• Line a wooden board or flat dish with fig leaves and artfully arrange the goat cheese, grapes, preserves and crackers on top.
• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
• Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
• With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.
• "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.

COTTAGE CHEESE AND FRESH FRUIT PLATE

Steps:

• Chill salad plates for 10 minute.
• Assemble the plates.
• Place 4 cantaloupe slices on each plate.
• Place 2 sliced tomatoes in center and top each with a scoop (#24) or about 2 ounces low-fat cottage cheese.
• Place 4 sliced strawberries and 2 sliced kiwi on plates.
• Drizzle Balsamic Glaze over fresh fruit.
• Garnish plates with fresh mint leaves.
• Chef Note: Use any Balsamic Glaze you like.

FRUIT AND COTTAGE CHEESE WITH CREAMY PEANUT BUTTER DRESSING

Steps:

• MIX preserves, peanut spread, marshmallow topping and sour cream in a medium bowl, until well combined.
• ARRANGE lettuce leaves on 2 salad plates. Top each plate with 1/2 cup cottage cheese. Garnish with fresh fruit and spoon nut-mallow dressing over all.

VEGETARIAN COTTAGE CHEESE PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
• Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
• Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
• Bake in a preheated oven until the soup is bubbly, about 20 minutes.

COTTAGE CHEESE AND FRESH FRUIT

Steps:

• Add cottage cheese to middle of plate or bowl.
• Placed prepared fruit on the outside of the cottage cheese.
• Sprinkle almonds onto cottage cheese and fruit.
• Eat cold.

FRUITED COTTAGE CHEESE

Steps:

• Combine ingredients.

FRUIT-TOPPED SUGAR & SPICE COTTAGE CHEESE

Steps:

• Mix cottage cheese, sugar and cinnamon; spread onto bottom of pie plate.
• Top with remaining ingredients, arranging each fruit in separate section.

COTTAGE CHEESE AND FRUIT DELIGHT

Steps:

• Drain juice from oranges, pineapple and peaches and place fruit in a small bowl.
• Mix fruit together.
• Top with cottage cheese.

COTTAGE FRUIT SALAD

Steps:

• In medium bowl, stir together cottage cheese and yogurt. Stir in pecans.
• To assemble, line 6 individual plates with lettuce. Arrange 1 cup of the fruit onto each lettuce-lined plate. Spoon 1/2 cup cottage cheese mixture over fruit on each plate. Serve immediately.

CHEESE AND FRUIT PLATE

Steps:

• In small serving bowl, mix spread ingredients until blended.
• To serve, place cheeses on decorative platter; surround with strawberries, apricots and crackers. Garnish with parsley sprigs. Serve with fig spread.

ELEGANT CHEESE AND FRUIT PLATTER

Steps:

• On large serving platter, arrange cheeses in center. Cover; let stand at room temperature about 30 minutes.
• Arrange fresh fruit in groups around cheeses. Sprinkle dried apricots and cherries over cheeses and fruit. Tuck rosemary sprigs among fruit.
• To serve, provide cheese planes for harder cheeses and cheese spreaders for soft cheeses. If desired, serve cheeses and fruit with crackers.

FRUIT AND CHEESE PLATTER

Steps:

• Choose a large round or rectangular tray, along with a small round cutting board or ceramic tile. Set the cutting board or tile on the tray for the cheese wedges. Allow cheese to stand at room temperature 30 minutes.
• Quarter the pineapple, cut out the fruit and cut into wedges. Use the rind as a "basket" on the tray for the fruit wedges. Place the melon cubes on the tray on bay leaves. Arrange grape clusters on the tray.

COTTAGE CHEESE WITH CHIVES

Steps:

• Blend cottage cheese and mustard.
• Peel shallot, chop finely and mix with cottage cheese blend.
• Wash and dry the chives and snip them finely.
• Stir a/b two-thirds of the chives into cottage cheese mixture.
• Season the mixture with paprika and add salt and pepper to taste.
• Sprinkle remaining chives on top.

COTTAGE CHEESE FLUFF

Steps:

• Place the cottage cheese in a food processor and blend until creamy. Whisk in the flavored gelatin powder, then fold in the thawed whipped topping. Refrigerate until serving.

COTTAGE CHEESE AND VEGETABLE SPREAD

Steps:

• Combine all the ingredients in a bowl and mix well.
• Enjoy!
• I grated a little carrot into the mix and made it even healthier!