Cottage Cheese Dessert Recipes Recipe For Deviled

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COTTAGE DILL LOAF



Cottage Dill Loaf image

Cottage cheese, onion and dill seed are the flavor partners in a homemade bread loaf.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h

Yield 16

Number Of Ingredients 11

3 to 3 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 tablespoon dill seed
1 tablespoon dried minced onion
1 teaspoon salt
1 package regular active or fast-acting dry yeast
1 cup water
1/2 cup small-curd cottage cheese
2 tablespoons butter or margarine, softened
1 teaspoon dried minced onion
1 teaspoon dill seed

Steps:

  • In large bowl, mix 1 cup of the flour, the sugar, 1 tablespoon dill seed, 1 tablespoon onion, the salt and yeast. In 1-quart saucepan, heat water, cottage cheese and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in enough remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • Grease large cookie sheet with shortening or cooking spray. Shape dough into oval loaf, about 12 inches long and 4 inches wide, tapering both ends slightly. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until double.
  • Heat oven to 375°F. Brush water over dough; sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf with sharp knife. Bake 10 minutes, spraying 3 separate times with water (use bottle with fine spray). Bake 15 to 20 minutes longer or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 1 g, TransFat 0 g

COTTAGE CHEESE DESSERT



Cottage Cheese Dessert image

A delicious light dessert. Takes about 2 mins to prepare. Prep time listed is for overnight chilling.

Provided by Dannygirl

Categories     Gelatin

Time 12h

Yield 10-12 serving(s)

Number Of Ingredients 4

1 (500 ml) container cottage cheese
1 package orange Jell-O, (or any other flavour)
1 can crushed pineapple, drained
1 container Cool Whip

Steps:

  • In large bowl mix Cottage Cheese, Jell-o crystals and crushed pineapple together.
  • Cover and refrigerate over night.
  • Just before serving add Cool Whip and mix thoroughly.

Nutrition Facts : Calories 77.5, Fat 2, SaturatedFat 1.2, Cholesterol 6.6, Sodium 216.8, Carbohydrate 8.9, Sugar 7.4, Protein 6.1

MARY'S COTTAGE CHEESE DESSERT



Mary's Cottage Cheese Dessert image

A wonderful family friend gave this to me and I serve it often when I want a healthier, sweet dessert. You can use different fruit with co-ordinating jello flavors to find your favorite, or seasonal, flavors.

Provided by MommaEllen

Categories     Dessert

Time 1h10m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 4

1 (1/3 ounce) box jello sugar-free raspberry gelatin
1 (8 ounce) carton Cool Whip Lite (or fat free)
1 cup fresh raspberry
24 ounces low-fat small-curd cottage cheese (or light)

Steps:

  • Mix jello powder with Cool-whip.
  • Gently fold in cottage cheese and fruit.
  • Chill at least 1 hour or overnight.
  • Variations: Use orange jello and mandarin oranges or strawberry jello and fresh strawberries.

Nutrition Facts : Calories 299.7, Fat 10.9, SaturatedFat 8.5, Cholesterol 14.8, Sodium 757.5, Carbohydrate 25.2, Fiber 2, Sugar 15.3, Protein 26

COTTAGE CHEESE POTATO BAKE



Cottage Cheese Potato Bake image

Enjoy this cheesy potato casserole that's baked to perfection! A great side dish that's ready in 55 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 11

4 cups diced peeled potatoes (about 1 3/4 pounds)
2/3 cup low-fat cottage cheese
1/3 cup reduced-fat sour cream
2 teaspoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/8 to 1/4 teaspoon garlic powder
Dash of pepper
1/4 cup finely chopped onion
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
1/4 cup purchased corn flake crumbs
1 teaspoon margarine or butter, melted

Steps:

  • Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
  • Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
  • Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
  • Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g

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