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SATINSHOES's Photo SATINSHOES SparkPoints: (8,480)
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12/28/07 5:20 P

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thanks, I have another one too that is very good, will post it once the holidays are over.
Barb

Smile, and the world smiles with you !


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1JAYCEE's Photo 1JAYCEE Posts: 16
12/27/07 7:38 A

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Satinshoes:

Just tried your cottage cheese pancakes for breakfast and they were a hit with both my husband and me! I definitely will be making them again.

Thanks for the recipe!

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SATINSHOES's Photo SATINSHOES SparkPoints: (8,480)
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11/14/07 11:46 A

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Fluff Salad

1 large package sugar-free jello (any flavor)
1 16 oz. Tub fat-free cottage cheese
1 container fat-free Cool-Whip
Fruit,such as canned fruit cocktail, mandarin oranges, etc., if desired

Combine all ingredients. Refrigerate until chilled.

I like orange jello with mandarin oranges. Or strawberry jello with fresh strawberries.

Chocolate 'Mousse'

1 package sugar-free chocolate or double-chocolate pudding mix
1 16 oz. Container fat free cottage cheese
1 container fat-free cool-whip

Place pudding mix and cottage cheese in blender until smooth. Fold into cool-whip.

You can use any flavor of pudding you like. I like to put some mashed up raspberries on top of the chocolate mousse.

Basic Egg and Cheese Soufflé




1 cup fat free cottage cheese
3 large eggs (may use egg beaters equivalent if desired)
½ cup shredded Colby jack cheese (or whatever shredded/crumbled cheese you prefer)

Salt and Pepper to taste

Hot sauce to taste (can leave this out).

May also add minced/small diced ham, onions, green pepper, mushrooms, spinach, feta cheese...the possibilities are endless...

Preheat oven to 350 degrees.





Use a hand blender, blender or Magic Bullet (my choice!) to puree cottage cheese and eggs together. Mix in shredded cheese (and any other additives that you have picked) by hand and pour into a small casserole dish (no need for butter or cooking spray). I always use 4 little custard cups.

Bake for approximately 45 min or until it's puffy and nicely browned on top.

Makes 4 servings and is just a bit over 16 grams of protein per serving (calculated with just the basic recipe, no additions).

Fake French Toast

4 eggs (or 1 cup egg beaters)
1 cup fat free cottage cheese
Pumpkin pie spice

Put all in a blender until mixed. Poured in a nonstick small frying pan (spray with Pam first) and flip once. Top with S/f syrup if desired. This turns out thin like a crepe.

Ricotta Pancakes
1c ff ricotta or cottage cheese
2 eggs (or egg beaters)
1-2 Splenda
Cinnamon/nutmeg/vanilla to taste

Put ingredients in blender and cook like a regular pancake, only on a lower temp. Setting (they will also take longer to cook- but well worth it!)

Another Cottage Cheese Pancake recipe..

Cottage Cheese Pancakes
1 package of oatmeal (I use instant)
1 egg (or egg beaters)
1 scoop of cottage cheese (about 1/3 cup)
A splash of milk
A little vanilla extract
A dash of cinnamon

Combine and cook as above in Ricotta Pancake recipe.

More stir-in ideas:

Applesauce
Sunflower seeds
Pecans or almonds (great with Splenda and cinnamon)
Apple butter
Sour cream (add a little Splenda and it is almost like eating a cheesecake)
Crystal Light

Or stir cottage cheese into chili. Adds protein and makes it creamy (like sour cream).


Ooh-lala




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