Creamy, versatile and lightweight, Cottage cheese is one of those ingredients that easily conquer a space in the kitchen of those seeking practicality without giving up their health. With few calories and high protein content, it combines well in both salty and sweets, bringing texture and delicate taste to the dishes.

Next, check out 5 light and healthy recipes with cottage cheese!

Ingredients

• 2 Eggs
• 2 tablespoons of oatmeal
• 1 tablespoon natural yogurt skimmed
• 1 salt whistle
• 1 tablespoon of baking powder
• 4 tablespoons of cottage cheese
• Natural yogurt and mint leaves to decorate
• Olive oil

Preparation mode

In a container, beat eggs with oats, natural yogurt and salt until homogeneous mass forms. Add the chemical yeast and mix gently. Heat a skillet greased with olive oil over medium heat. Reduce the fire, pour the dough over the pan and cook until firm. Turn to brown on the other side. Turn off the heat, stuff with the cottage cheese and fold the pancake in half. Serve with a spoonful of yogurt on top and finish with mint leaves.

Ingredients

• 2 zucchini
• 1 cup of cooked quinoa tea
• 1/2 cup cottage cheese tea
• 2 tablespoons olive oil
• 1 peeled and chopped garlic clove
• 1/2 peeled and chopped onion
• Salt and ground black pepper to taste
• Chopped parsley to finish
• Olive oil to grease

Preparation mode

In running water, wash the zucchinis and, with a knife, cut them in half towards the length. Remove part of the pulp with the help of a spoon, forming boats. Reserve the pulp. In a skillet, heat the olive oil and sauté the onion and garlic until lightly brown. Add the zucchini pulp and sauté until withering.

Then add the quinoa, season with salt and black pepper and mix to incorporate. Turn off the heat and add the cottage cheese, stirring until you get a creamy filling. Distribute this mixture inside the zucchini boats and arrange in a baking dish greased with olive oil. Bake in preheated oven at 200 ° C for 15 minutes. Finish with parsley and serve then.

Ingredients

• 1 cup of tea cheese cottage
• 1 tablespoon of olive oil
• 1/2 lemon juice
• Salt, ground black pepper, chives, parsley and basil to taste

Preparation mode

In a container, mix the cottage cheese with olive oil. Transfer to a blender, add the other ingredients and beat until smooth. Serve next.

Ingredients

• 500 g of peeled and bite pumpkin
• 1 chopped onion
• 2 chopped garlic cloves
• 1 tablespoon of olive oil
• 1 L Homemade Vegetable Broth
• Salt and ground black pepper to taste
• 150 g of cottage cheese
• Parsley to finish

Preparation mode

In a large pan, heat the olive oil over low heat and sauté the onion until lightly brown. Add garlic and sauté for another 1 minute. Add the pumpkin and sauté for a few minutes to intensify the taste. Pour the vegetable broth, season with salt and black pepper and cook over medium heat until the pumpkin is very soft. Beat the soup with a mixer in your own pan until smooth and homogeneous. Serve with the cottage cheese on top and parsley.

Ingredients

• 2 egg whites
• 2 egg yolks
• 2 tablespoons of xylitol
• 200 g of cottage cheese
• 85 g of skim yogurt
• 10 g of colorless gelatin
• 2 sleeves bites
• 1/2 cup of water

Preparation mode

In a mixer, beat the egg whites until you get the snow point. Add the egg yolks and beat until cute consistency. Gradually add the Cottage cheese and the skim yogurt and beat to incorporate. Reserve. Moisturize the gelatin according to the manufacturer’s instructions and add to the reserved mixture. Arrange on a platter and refrigerate to firm.

In a pan, cook the sleeve pulp with water over low heat until it forms a paste. Turn off the heat and add the xylitol. Remove the cottage cheese mousse from the refrigerator and arrange the syrup on top. Refrigerate for another 2 hours and then serve.