Cottage Cheese Salad

Cottage cheese topped with crunchy bell pepper and sweet tomato makes for a satisfying afternoon snack or pair it with hearty whole-grain crackers for a light lunch.

5 out of 5 stars based on 1 reviews

 

1 serving, 1 cup each

Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

• 1/2 cup low-fat cottage cheese
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped tomato
• 1 tablespoon minced scallion
• Pinch of salt
• Pinch of freshly ground pepper

Preparation

1. Place cottage cheese, bell pepper and tomato in a small container. Sprinkle with scallion, salt and pepper. Stir to combine, if desired.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 100 calories; 1 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 15 g protein; 1 g fiber; 766 mg sodium; 290 mg potassium.

Nutrition Bonus: Vitamin C (62% daily value).
1/2 Carbohydrate Serving

Eating Well Magizine :  January/February 2011

Packer's Spinach Dip

Creamy Spinach Dip

3.5 out of 5 stars based on 47 reviews

Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.

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About 2 1/2 cups

Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

• 1 small shallot, peeled
• 1 5-ounce can water chestnuts, rinsed
• 1/2 cup reduced-fat cream cheese, (Neufchâtel)
• 1/2 cup low-fat cottage cheese
• 1/4 cup nonfat plain yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 6 ounces baby spinach
• 2 tablespoons chopped fresh chives

Preparation

1. Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Stir before serving.

Nutrition

Per 1/4-cup serving: 54 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 4 g carbohydrates; 4 g protein; 1 g fiber; 222 mg sodium; 102 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).
Exchanges: 1 vegetable, 1/2 fat

EatingWell:  January/February 2009 article