Cottage Cheese on a Waffle for Breakfast

The bland taste of cottage cheese stopped me from enjoying its benefits. Now, it is time for beneficial foods to take care of me. I compared different brands of cottage cheese, and I chose Daisy. I made up cottage cheese as a dip for potato chips. It is tasty. Healthline suggested the following ways of tolerating cottage cheese. It tastes horrible on a waffle (my opinion).
A tasty way: A dip with potato chips

Here are some creative ways to eat cottage cheese:

  • Pancakes or waffles. Mix it into the batter as a substitute for milk.
  • Salads. Add it to your favorite salads for extra protein.
  • Fruit. Mix it with fruits like berries, sliced bananas, peach slices, mandarin wedges, and melon chunks.
  • Granola. Top it with granola and drizzle it with honey.
  • Sour cream substitute. It works well as a sour cream substitution.
  • Dipping sauces. Mix it into dipping sauces as a substitute for milk.
  • Smoothies. Blend it with some milk and fruits for a fruit smoothie.
  • Toast. It makes a creamy, protein-rich spread.
  • Baked goods. Bake it into muffins, cakes, bread, or dinner rolls.
  • Mayo substitute. Spread it on sandwiches or use it in recipes.
  • Scrambled eggs. It’ll give your eggs an extra creamy texture.
  • Lasagna. Use it as a substitute for ricotta cheese.
Diced onion and black peppers
Healthline offers the following nutritional information: The nutritional profile of cottage cheese varies depending on the level of milk fat used and the amount of sodium added.

One cup (226 grams) of low fat (1% milkfat) cottage cheese provides the following (1Trusted Source): Calories: 163

  • Protein: 28 grams
  • Carbs: 6.2 grams
  • Fat: 2.3 grams
  • Phosphorus: 24% of the Reference Daily Intake (RDI)
  • Sodium: 30% of the RDI
  • Selenium: 37% of the RDI
  • Vitamin B12: 59% of the RDI
  • Riboflavin: 29% of the RDI
  • Calcium: 11% of the RDI
  • Folate: 7% of the RDI

Other benefits: Vitamin B6, choline, zinc, copper, low carb (3%); it's better to buy the low-sodium and low-fat version.

Trusted Source

--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" for additional information. Thanks for visiting.


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