Blended cottage cheese is a creamy high-protein breakfast, spread or dip. When cottage cheese is whipped, it becomes surprisingly velvety, fluffy and smooth. Let me show you how to use it as a substitute for yogurt, cream cheese, ricotta and sour cream.
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What Does Blended Cottage Cheese Taste Like?
Are you put off by the chunky texture of cottage cheese curds? I have great news for you. Blending cottage cheese turns it into a delicious, velvety spread that is airy and creamy. Not a lump in sight.
Cottage cheese has a milky, mildly tangy and salty flavor profile. This means it works well with both sweet and savory toppings. When you whip air into it by blending it, cottage cheese tastes similar to salted Greek yogurt - only a little creamier and saltier.
Why Is Cottage Cheese Popular?
One reason cottage cheese has always been popular is that it is high in protein, low in carbs and low in calories. One cup of cottage cheese contains 28 grams of protein.
Interestingly, a ½ cup serving of cottage cheese contains more protein than 2 eggs.
The whipped cottage cheese craze started only recently, after a bunch of viral Instagram and TikTok videos.
I normally don't follow foodie trends. But I have to say, blending cottage cheese turns it into a delicious, versatile ingredient. Check out my cottage cheese smoothie and this cottage cheese omelette.
I also use it in this Cottage Cheese Pizza Bowl.
Ingredients
To make a blended cottage cheese recipe, you need only one basic ingredient - cottage cheese. I like Graham's Natural Cottage Cheese.
Then, add the optional add-ins for a sweet or a savory version:
- Sweet: Sugar-free syrup, honey or maple syrup.
- Savory: Lemon juice, pepper, olive oil.
See the recipe card for full information on ingredients and quantities.
Instructions
The best equipment for this recipe is a small blender.
STEP 1: Put the cottage cheese into a mini blender. Add sugar-free syrup for a sweet version or lemon, pepper and olive oil for a savory dip.
STEP 2: Blend for about 1 minute until smooth and creamy and all curds have disappeared. I stop the blender in between to scrape down the sides of the bowl with a spatula.
STEP 3: Fill the mixture into a bowl, add optional toppings and enjoy for breakfast, snack or as an appetizer.
Sweet And Savory
The sweet blended cottage cheese is a delicious breakfast when it is topped with chopped fruit, berries, nuts, seeds or a handful of peanut butter granola. As you can see in the image at the top, I used peaches, raspberries and almonds.
You could even stir a spoonful of cocoa powder into the mixture, or add peanut butter or almond butter.
The savory blended cottage cheese is a great dip for chopped vegetables such as celery, carrots, fennel or bell peppers. Sometimes I top it with chopped fresh parsley, red pepper flakes and a drizzle of olive oil. Or, I add fresh dill and lemon zest.
Uses
Blended cottage cheese is a high-protein, low-fat replacement for ricotta, cream cheese, yogurt and sour cream. Here are a few examples.
- Gnocchi. Many readers have made my keto gnocchi with cottage cheese instead of ricotta.
- Sauces. You can use blended cottage cheese 1:1 in any pasta sauce that calls for cream cheese or sour cream.
- Sandwich spread. Use it as a base for sandwiches. Top with cucumber slices, chopped tomatoes, hard-boiled egg, cress, chives or fresh dill.
- Bagel spread. Spread it on a bagel and top with smoked salmon, lemon juice and cracked black pepper.
- Ice cream. Swap out the yogurt in my sugar free frozen yogurt recipe for whipped cottage cheese. It tastes delicious!
- Dip. I normally dip chopped veggies into blended cottage cheese. You can also serve it with keto tortilla chips or low carb pita bread.
- Mexican food and soups. The dollop of sour cream that makes chilis, fajitas and hearty soups taste even better? Use blended cottage cheese as a high-protein, lower fat alternative.
Recipe FAQs
If you make a double portion, a high speed blender such as a Vitamix works well. Or, use an immersion blender and a tall jug.
You can, although this means less creaminess. Also, full-fat cottage cheese tastes milder and less acidic than low-fat versions.
Store it in an airtight container in the fridge for up to 3 days.
Blended cottage cheese freezes well, but it changes its texture when you defrost it. Unless you enjoy it as cottage cheese ice cream, I do not recommend freezing it.
More Creamy, Easy Recipes
I love quick and simple recipes. Here are some of my current favourites:
- Blueberry Cream Cheese20 Minutes
- Avocado Spread5 Minutes
- Chocolate Yogurt (Like Pudding!)5 Minutes
- Peanut Butter Yogurt - Easy & Healthy1 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Blended Cottage Cheese
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- small electric blender
Ingredients
- 10 oz full-fat cottage cheese 300g / 1 ⅓ cup
Sweet Whipped Cottage Cheese Add-In
- 1 tbsp sugar-free syrup or honey / maple syrup
Savory Whipped Cottage Cheese Add-In
- 2 teaspoon lemon juice
- 1 teaspoon extra-virgin olive oil
- ⅛ teaspoon ground pepper
Instructions
Method Sweet
- Place the cottage cheese and sugar-free syrup or honey in a food processor. Process on high, scraping the sides of the bowl down halfway through, until smooth and creamy, about 1 minute.
- Serve with chopped fruit or berries and optional chopped toasted nuts or seeds.
Method Savoury
- Place the cottage cheese, lemon juice, olive oil and pepper in a food processor. Process on high until smooth and creamy, about 1 minute. Scrape the sides of the bowl down halfway through.
- Garnish with optional herbs, sumac, more black pepper and a drizzle of olive oil.
Nancy
Store for 3 days? Hahahaha how about try NOT to eat it all in one sitting! Add a little chocolate powder and have some choco-fluff that is naturally full of protein without the side effects so many protein powders have! This is SUPER yummy and so easy!! And the more pure the cott ch the better--you just want curds and cream, not a lot of extra ingredients....
Katrin Nürnberger
Love the idea of turning it into a protein chocolate dessert!
Shirley
Haven’t tried, but plan to. I love cottage cheese!!!
Gerri
Brilliant! Thanks.