Recipes
-
Crustless Spinach Quiche
Makes 6 Servings
Prep Time: 15 min
Cook Time: 45 min -
Home-Style Hash Brown Pancakes
Makes 2 Servings
Prep Time: 10 min
Cook Time: 10 min -
Pepper Jack Beef Burrito
Makes 6 Servings
Prep Time: 5 min
Cook Time: 5 min -
Mango Curry Chicken Salad
Makes 4 Servings
Prep Time: 15 min
Cook Time: 15 min -
Slow Cooker Creamy Vegetable Soup
Makes 4-6 Servings
Prep Time: 60 min
Cook Time: 360 min -
Firecracker Smashed Potatoes
Makes 6 Servings
Prep Time: 20 min
Cook Time: 60 min -
Cottage Cheesecake
Serves 12
Prep Time: 20 min
Cook Time: 60 min -
Berry Cocoa Yogurt Tarts
Makes 6 Servings
Prep Time: 10 min
Cook Time: 0 min
Cottage Cheesecake
Serves 12

Ingredients
- 8 oz graham crackers, crushed
- 8 oz almond meal
- ¼ c brown sugar
- 1 tsp pumpkin pie spice
- 4 tbsp butter, melted
- 32 oz lactose-free, low-fat cottage cheese
- ½ c reduced fat Greek yogurt
- 1¼ c white sugar
- 4 eggs
- 1 tbsp vanilla
- ½ c flour
- 1 small lemon, juiced (optional)
Preparation
Preheat oven to 350°F.
For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Pulse until well combined.
Press desired thickness into bottom of cheesecake pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.
Reduce oven temperature to 325°F.
Combine cottage cheese, Greek yogurt, white sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.
Bake approximately 40 minutes until a toothpick inserted in the center comes out clean.
Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, then remove from pan and serve.
Recipe courtesy of: 3-Every-Day™ of Dairy.
Nutritional Facts
Calories: 210; Total Fat: 3.5 g; Saturated Fat: 1 g; Cholesterol: 80 mg; Sodium: 300 mg; Calcium: 10% DV; Protein: 9 g; Carbohydrate: 33 g; Dietary Fiber: 0 g