Cottage Cheese Fluff!
Cottage Cheese is one of those things that I hardly ever buy. I was never brought up eating it, so I remember being totally freaked out when I’d see other kids eating these bowls of white chunky “gunk.” In fact, I still hold a little aversion to it… it doesn’t exactly look the most appealing you have to admit. I have to be reminded every time I go to have it that it is nothing like what my child-self thinks it to be.
Once I started getting over this little hesitancy and realized that I actually do like it, I then entered the world of, “but how do I eat it?”
Of course, there is the obvious lasagna. But its not like I make one of those each week.
Is it to be savory or sweet? I would hear of people going both ways, so after trying a few of their suggestions, I think I came to the conclusion that I preferred the sweet variations. Not like that was surprising.
Paired with fruit or berries, cinnamon, honey, peanut butter. That’s where I made the most use of it. That is until I discovered this glorious trick.
Cottage Cheese whipped into a frothy, sweet, custardy icing.
Icing…dip…pudding…whatever you may want to call it. Cottage Cheese Fluff makes the most impeccable sweet topping that can be used on ev.ryy.thinggg.
Simply dollop it onto your favorite loaf or muffin…
…Or on top of your next single serve carrot cake as an alternative to cream cheese icing
Use it as an alternative to yogurt in your next granola parfait, or simply as a dip for fruit. Heck, or just spoon it up on its own! Its seriously that good.
It’s so simple to make. You just blend the cottage cheese with your sweetener of choice (I’ve used honey, maple syrup and stevia and they all work brilliantly) really well until it is completely smooth. It works kind of like egg whites and will start to create peaks and pull away from itself the more it is blended. It becomes nice and thick, like a really rich whipped cream or custard. Look how sturdy and frothy!!
The first time I made cottage cheese fluff for myself was while creating my cauliflower shortcake pancakes.
I learned then that it works brilliantly for a pancake (or waffle) topping. It’s so light that it won’t weigh down your stack of cakes, but rather gets soaked up like any regular whipped cream. It was definitely what gave these pancakes their “shortcake” quality. In fact, I think I changed their title after having tried the two together.
So I had tried it as an icing, a dip and on pancakes. What was obviously left was to incorporate this new beloved ingredient into a sweet oatmeal bake. Since I’m such a breakfast lover and all, this just seemed to make sense.
I substituted cottage cheese into my standard oatmeal bake recipe and was sooo happy with the result. Cheesecake oatmeal! It pairs so well with any berry. I’ve tried strawberry, blueberry and cranberry – though my absolute favorite is strawberry.
The simple addition sweetens up the oatmeal as well as adds an extra hit of moisture and chew.
But of course, it is still delicious served with peanut butter.
And I’m sharing this latest recipe with you. So go get sweet with some cottage cheese fluff!
Though of course, you are sweet enough as you are.
Are you a fan of cottage cheese?
Do you see it as a savory food or sweet?
How do you like to eat it?
Hi friends, I’m back with my Week In Review this week. Not sure…