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Recipes: Cottage cheese is having a moment. Use it to make these 3 dishes

April 13, 2026

Americans seem to be obsessing over protein consumption. Folks talk to me about it as if it’s a totally new regime, in tones reverent and joyful. Aiming to connect with fitness buffs and users of weight-loss drugs, chain restaurants are joining in the trend, offering everything from paper cups filled with chunks of chicken to protein-infused coffee. In the marketplace, the protein craze has fueled the growing popularity of cottage cheese.

In my childhood home, a protein-rich nutritional plan was my mother’s north star. She was a disciple of the nutritional guru of the day, Adelle Davis. Every meal, including school sack lunches, was packed with protein. Often cottage cheese was part of that brownbag menu.

I loved it, although none of my classmates wanted to swap their lunch for mine. And I appreciate that those soft, creamy curds are having their day. The number of cottage cheese brands at my local supermarket has grown, with a greater number available at natural food stores.

Yes, cottage cheese is high in protein, with 12 to 14 grams of protein per half-cup serving. While hard cheeses like Parmesan have higher protein per ounce, cottage cheese most often means larger serving sizes, making it a superior high-protein choice. The downside for those on low-sodium diets, cottage cheese can contain up to 400 to 500 milligrams of sodium per serving.

Here are three of my favorite recipes that showcase cottage cheese. I didn’t include my mother’s recipe for cottage cheese pancakes but am happy to report that Trader Joe’s is in the game, selling packages of their take on the breakfast treats. Mom would be pleased.

No-Bake Cottage Cheese Cheesecake Bowl

Cookbook author Gina Homolka, in her “SkinnyTaste High Protein,” writes that this No-Bake Cottage Cheese Cheesecake Bowl came about by accident when she was attempting to create something else. This cheesecake imitator is delicious topped with fresh strawberries, but other fruits can be substituted, such as pineapple or peaches. The recipe makes a single serving, so it’s a convenient-to-make quick treat. You can skip the blending step if you don’t mind the texture of cottage cheese. The Good Culture brand of cottage cheese is the author’s favorite.

Yield: 1 serving

INGREDIENTS

1 (5.3-ounce) container of low-fat (2 percent) cottage cheese

1 1/2 teaspoons monk fruit or sugar

1/4 teaspoon vanilla extract

1/8 teaspoon minced lemon zest, colored portion lemon peel

1/2 cup sliced strawberries

Topping: crushed graham crackers, or drizzle of honey, see cook’s notes

Cook’s notes: The recipe calls for a topping of crumbled graham crackers or a drizzle of honey. I like to substitute a smashed cube of Melissa’s Almond Clean Snax. These crunchy snacks are often sold in the supermarket’s produce section in a 6.5-ounce container; they showcase almonds, sugar, sesame seeds, flaxseeds chia seeds, honey, and rice syrup.

DIRECTIONS

1. In a mini food processor or blender, combine the cottage cheese, sweetener, vanilla, and zest. Process until smooth or close to smooth.

2. Transfer to a serving bowl and top with strawberries. Top with crushed graham cracker, a drizzle of honey, or smashed cube of Melissa’s Almond Clean Snax.

Source: “SkinnyTaste High Protein” by Gina Homolka

Lasagna Roll-Ups with Cottage Cheese

I like the roll-up style of lasagna because it is easy to serve. In this recipe cottage cheese substitutes for the traditional ricotta. For more pizzazz, I like to serve it with grilled Italian sausages on the side, some spicy-hot and some mild. I also like to sprinkle some seasoned salt on top of the cottage cheese mixture once it is spread atop the cooked lasagna noodles in step 4, such as Spike or Lawry’s.

Yield: 4 servings

INGREDIENTS

Kosher salt

8 lasagna noodles, wheat or gluten-free

16 ounces 2% cottage cheese, drained

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

2 tablespoons storebought pesto

1 large egg, lightly beaten

Freshly ground black pepper

2 cups storebought marinara sauce, divided use

1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)

Garnish: chopped fresh basil or parsley

DIRECTIONS

1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to package directions. Drain the pasta. Place a piece of wax paper or a clean kitchen towel on the counter and lay out the lasagna noodles so that they don’t stick together.

2. Meanwhile, in a large bowl, combine the cottage cheese, Parmesan, parsley, pesto, egg, 1/4 teaspoon kosher salt and black pepper to taste; mix to combine.

3. Ladle about 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish.

4. Make sure the noodles are dry. Take 1/3 cup of the cheese mixture and spread evenly over the length of a noodle. Roll carefully and place seam side down into the banking dish. Repeat with remaining noodles, placing one snugly against the next.

5. Ladle the remaining marinara over the noodles and top each one with 1 tablespoon mozzarella cheese. Cover the baking dish with aluminum foil, being careful not to touch the cheese, and transfer to oven.

6. Bake until heated through and cheese melts, about 40 to 50 minutes. Serve hot, garnished with chopped basil or parsley.

Source: “SkinnyTaste High Protein” by Gina Homolka

Bacon and Gruyere Egg Bites

It’s very convenient to have a ready-to-go breakfast nibble. These Bacon and Gruyere Egg Bites showcase cottage cheese. Made in a nonstick muffin tin, the recipe makes 12 servings. I like to eat one on the spot. Once cooled, I put some of those beauties in the fridge for up to three days, but most of them go into the freezer well sealed for up to 1 month. I heat them briefly in the microwave.

Yield: 12 egg bites

INGREDIENTS

Nonstick vegetable oil spray

6 slices bacon, chopped

12 ounces (1 1/2 cups) cottage cheese, full-fat or low-fat

12 large eggs, divided use

1/2 teaspoon salt

4 ounces Gruyere cheese, grated

DIRECTIONS

1. Adjust oven rack to middle position. Place rimmed baking sheet on rack and heat to 325 degrees. Spray a 12-cup nonstick muffin tin with vegetable oil spray. Bring a small kettle of water to boil.

2. Meanwhile, cook 6 slices chopped bacon in a 12-inch skillet until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate.

3. Process cottage cheese in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar frequently during processing. Add 1 egg to blender and process on low speed until just combined, about 10 seconds. Transfer cottage cheese mixture to large bowl. Add remaining eggs and 1/2 teaspoon salt; whisk until well combined.

4. Divide grated Gruyere cheese and bacon evenly among muffin cups. Using a ladle, distribute egg mixture over filling (cups will be full). Use a skewer or chopstick to stir each muffin cup to evenly disperse fillings.

5. Transfer muffin tin to baking sheet in oven and pour enough boiling water onto baking sheet to fully cover the bottom. Bake until sides have begun to pull away from muffin tin and centers of egg bites register 170 to 175 degrees, 24 to 28 minutes.

6. Transfer muffin tin to wire rack and let cool for 10 minutes. Run a plastic knife around edges of egg bites, if necessary to loosen from the muffin tin, then gently remove and serve. Cooled Egg Bites can be refrigerated well-sealed for up to 3 days or frozen up to one month (It is best to take them out of the freezer the night before and refrigerate – microwave until they are warmed through, usually about 45 to 60 seconds).

Source: America’s Test Kitchen

Recipes: Cottage cheese is having a moment. Use it to make these 3 dishes Orange County Register

News Details

Recipes: Cottage cheese is having a moment. Use it to make these 3 dishes

No-Bake Cottage Cheese Cheesecake Bowl

INGREDIENTS

DIRECTIONS

Lasagna Roll-Ups with Cottage Cheese

INGREDIENTS

DIRECTIONS

Bacon and Gruyere Egg Bites

INGREDIENTS

DIRECTIONS

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