By TheDancingCook on November 08, 2004
Photo by BestTeenChef
Photo by BestTeenChef
"This is one of my favorites on the South Beach diet. I usually eat this for breakfast or for a snack; it really satisfies my "sweet tooth". For those on South Beach, count the pecans as part of your daily nut allowance."
Serving Size: 1 (135 g)
Servings Per Recipe: 1
"This was great! I added a drop or two of Maple Extract flavor. It was delicious. Thank you."
"I'm surprised! A little skeptical but the reviews convinced me to give this a try. I'm glad I did. I'm sure I will make this again. I might use a tad less sweetner next time."
"I just made this, as I have been on a low carb diet for 5 weeks. I used fat free ricotta, a stivia packet, and pecan cookie pieces toasted cuz that's what I had on hand. My cinnamon came out to fast, so it was alittle over barring, but all in all not a bad recipe. I may try whole milk riccota and alittle more sweetner next time. It is a nice change from eggs, and I love my eggs, I eat one just about everyday/night to boost my protien levels. I will for sure make this again."
"I really liked this! I didn't have pecans or walnuts so I used a teaspoon of low fat granola. I will make this again."
"Not bad, I've never really had cottage cheese before so this was new to me. I subbed walnuts for pecans (less carbs). I also added 1 tbsp of low-carb apricot preserves to the mix."
"I found it quite tasty, but not very filling. I'll probably eat it as a side with bacon and eggs or for desert."
"I love this recipe! I toast the pecans and it does taste better. I do not even care much for cottage cheese, but I definately eat this!"
"This was really good! It doesn't remind me of a cinnabon necessarily, but it has been a delicious, quick breakfast."
"I just tried this. and really liked it! It does "remind" one of Cinnabon, not really taste like it though. I added tons of cinnamon, which I've read is good for weight loss/insulin resistance (?). A new way to enjoy calcium!!"
"i was having a sweet attack the other night and remembered seeing this recipe so made it up w/o the nuts. it' not the best i'm afraid and i'm not sure the nuts would make that much of a difference. i did really try to like it. maybe if you used ricotta, sort of like a cannolli filling, hum..."
"I don't think we'll try this again. Not as good as we had hoped. Give me some sugar-free jam on cottage cheese over this any time. Sorry."
"Tastes like a gourmet dish to me. Been low carbing for 4 months now. Different then eggs for breakfast and filling. I've never had a cinnabon but this was really good and I toasted the nuts. 5 stars!"
"it was not what I expected."
"I actually like this better with ricotta cheese. For a different taste, try it with fresh berries or make a compote by cooking down some frozen berries with sugar substitute."
"This was pretty good! I don't keep sugar substitute on hand, so I used regular sugar instead (about a teaspoon). I think I will add more next time as it wasn't quite sweet enough for me. I also used almonds instead of pecans as that's what I had in the kitchen. Thanks for sharing!"
"Wow, this is great. I hate cottage cheese too but I can stand this as long as there is enough cinnamon on it. Very good! Thanks for the new add in my "not so routine" breakfast."
"It was pretty good. A nice twist to cottage cheese."
"VERY good. I usually hate cottage cheese but my nutritionist really wants me to up my protein and calcium so unfortunately I have to eat it. But this is an excellent way for me to finally enjoy cottage cheese. One omission I made was the pecans--I'm not a 'nut' person."
"I was suprised by how yummy this is! My kids will even eat cottage cheese like this:)I used agave nectar for the sweetener.Thank you!"