You might think I’m crazy, but I’ve started doing … er … strange things with cottage cheese.
No, I’m not taking it on walks like the family pet, or smearing it on my face in place of moisturizer. Even I have limits.
What I have been doing is whipping it — like that Devo song I’m (almost) too young to remember.
I don’t know what came over me … or maybe I do. On WW’s Simply Filling plan, fat-free cottage cheese is one of those “Power Foods” I told you about the other week. That means I get to eat it without counting Points for it — so I bought a giant tub.
Unfortunately, I forgot I don’t like fat-free cottage cheese nearly as much as its creamier counterparts. There’s a reason I rejoice in eating full-fat cheeses when I’m doing Atkins.
Enter the whipping. I used to do this in my Magic Bullet, but it’s at the Boyfriend’s mother’s house (unless he gave it away). Luckily, I have a little Ninja blender that works even better than the bullet. When whipped, the cheese gets creamy and a even tiny bit fluffy.
In the past, I’ve whipped cottage cheese with strawberries … ranch dressing mix … avocado … not all at the same time, of course. That’d be too crazy even for me, although perhaps avocado and ranch powder would make a tasty mix.
Tuesday, a new inspiration struck: Why not blend some cottage cheese with nut butter?
Into the Ninja went 1/2 cup of fat-free cottage cheese and 1 Tablespoon of nut butter (I used a cashew, almond and peanut butter blend I got at Target a while back). I added a sprinkle of cinnamon on top after I dished it into a bowl.
In the back of my mind, I thought it might make a good dip for the jicama I cut up Sunday as part of my weekend food prep.
I was right. The jicama provided just the right amount of sweetness.
Call me crazy, but I liked the mix so much that I whipped up another batch after work Wednesday — this time to top a sweet potato I “baked” in the microwave.
Also a delicious decision. The sweet potato heated the cheesy goodness a little and made for an excellent midnight snack.
I bet it’d be even better on a real baked sweet potato, though. Given a choice, I’d much rather have oven-baked potatoes.
The possibilities are practically endless. You could spread this stuff on graham crackers for a healthier dessert, or on toast for breakfast (if you eat toast, that is). I’m imagining a banana dunked into it — or maybe even whipped right into the cottage cheese and nut butter.
That’d sweeten the mixture right up. Or, if you have a raging sweet tooth, add a teaspoon of brown sugar or a packet of artificial sweetener. (I’m partial to Splenda myself.)
What about a piece of angel food cake topped with this dip and sprinkled with chocolate chips?
Oooh … I’d better stop. I’m making myself hungry again.
What would you use my cottage cheese-PB dip for? Or would you use it at all? My feelings won’t be hurt if you think it’s the grossest thing since chocolate-covered grasshoppers.