Baked Cottage Cheese and Pumpkin
"I hate the taste and texture of cottage cheese, but I'm always trying to find ways to get past that because of its nutritional profile. This recipe is both easy and delicious! Notes: I used Truvia for my sweetener. I'm not sure of the measurement in weight, but I used two single-serve packets. I also baked this in a toaster oven, so adjust your baking time appropriately. Nutritionals: about 140 calories and 20 grams of protein."
photo by brokenburner
- Ready In:
- 1hr 35mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 118.29 ml fat-free cottage cheese
- 118.29 ml canned pumpkin
- 1 egg white
- 7 g sugar substitute
- 2.46 ml pumpkin pie spice
directions
- Preheat oven to 350.
- Blend the ingredients in a food processor or blender until smooth.
- Pour into a two-cup Pyrex dish.
- (If desired, sprinkle with sugar substitute and cinnamon.).
- Bake for about 90 minutes, or until the texture is just slightly firm to the touch. If you want a crispier crust, put the dish under the broiler for about a minute.
- You can eat it immediately, but I like to refrigerate it and eat it cold!
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
