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    You are in: Home / Recipes / Cottage Cheese and Nut Loaf Recipe
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    Cottage Cheese and Nut Loaf

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 24, 2010

      RE: Blancpage--- You can make your own nondairy substitute for ricotta cheese or cottage cheese. Mash a block of tofu with a fork and mix in a few teaspoons of lemon juice. You can use this "tofu cheese" to replace ricotta cheese or cottage cheese in lasagne, stuffed shells, manicotti, Danish pastries, cheese blintzes, and many other recipes.

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    • on January 20, 2009

      Absolutely awful!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2007

      Dang, DEEP, I was hoping to be able to try your recipe. It looked kind of lonely. :D It's too bad that there is no non-dairy/non-milk-product substitute for cottage cheese. I used to eat cottage cheese often, I loved it, eaten alone or with fruit. Since developing a serious and painful digestive disorder, milk and dairy products (among other types of food) are banes to my intestines. I think this recipe sounds really good, and maybe something I could eat safely, butfor that dang cottage cheese. Anyway, I'll quit my rambling. I just wanted to throw you a comment. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Cottage Cheese and Nut Loaf

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.6
     
    Calories from Fat 223
    55%
    Total Fat 24.8 g
    38%
    Saturated Fat 4.6 g
    23%
    Cholesterol 7.8 mg
    2%
    Sodium 1172.7 mg
    48%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.8 g
    15%
    Protein 16.3 g
    32%

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