These little crustless tarts make a great side dish to lunch or dinner. Very cheesy, very chic 🙂
Spinach Tart
8 servings
124 calories per serving (serving=2 tarts)
16 oz. frozen spinach
3 egg whites
12 oz. 2 % cottage cheese
1 c shredded part skim mozzarella
1/2 c grated parmesan cheese
1/4 t black pepper
Pam
Preheat oven to 400 degrees. Put spinach in a colander and rinse with hot water until thawed. Using your hand or the back of a spoon, press it down firmly to drain all the water out of it. Mix egg whites, cottage cheese and mozzarella cheese and then add spinach and mix well. Spoon mixture into 16 muffin / cupcake cups sprayed with Pam. Bake 35 minutes.
This recipe will make even the most finicky eater a spinach lover. The dish is light and fluffy with loads of cheesy flavor – the spinach flavor is definitely mellowed.
Spinach Souffle
8 servings
149 calories per serving
1/2 c chopped onion
1 clove garlic, minced
1 T margarine, melted
8 oz. low fat cream cheese, at room temperature
8 oz. low fat cottage cheese
salt and pepper to taste
3/4 c egg beaters
20 oz. frozen chopped spinach, thawed, and well drained
1/4 t paprika
1/8 t nutmeg
Pam
Preheat oven to 325 degrees. Melt margarine and cook onion and garlic for 6 minutes. Remove to a bowl and add cream cheese, cottage cheese, salt and pepper and beat with a mixer. Add the egg beaters 1/4 cup at a time mixing well in between and then mix in the spinach. Spray a 9 inch baking dish with Pam and place the spinach mix in the dish and sprinkle with the paprika and nutmeg then cover and back 30 minutes. Uncover and bake another 15 minutes.
Thank you, thank you, thank you @ FiberGourmet ! This lasagna comes in at just 325 calories per serving because of your noodles !!! There is just no way to get close to a regular lasagna for under 400 calories – – until now ! The portion size is huge, the meal very, very tasty and I don’t even have to wait for ‘cheat day’.
Authentic Lasagna
6 servings
325 calories per serving
¾ lb. lean ground turkey
3 cloves garlic, minced
¼ c parsley
28 oz. can diced tomatoes with their juice
14/5 oz. cam stewed tomatoes with their juice and tomatoes chopped up
8 oz. cam tomato sauce
6 oz. can tomato paste
2 t oregano flakes
1 t basil flakes
¼ t pepper
½ t salt
1 t onion powder
½ t garlic powder
2 c no fat cottage cheese
½ c grated parmesan
15 oz. no fat ricotta cheese
12 oz. FiberGourmet Lasagna Noodles (no boil noodles)
2 c shredded mozzarella cheese
Fresh herbs – basil, parsley
Pam
Preheat oven to 350 degrees. Spray a pan with Pam and cook turkey until almost done – make sure to crumble it as you cook it. Then add garlic and cook another few minutes. Add 2 T parsley, diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, onion powder, and garlic powder then cook on low heat 45 minutes.
Mix 2 T parsley with the cottage cheese, parmesan and ricotta and stir well. Spread ¾ c tomato sauce in a 13×9 pan. Arrange a layer of noodles over the mix and then top with half the cheese mix, another 2 c of the tomato mix, and 2/3 c of the mozzarella. Repeat layers and then top with a final layer of noodles and put the remaining sauce over the top. Cover with foil and bake 1 hour. Then sprinkle with the rest of the mozzarella and bake uncovered for 10 minutes. Let rest 5 minutes before serving. Garnish with fresh herbs
Add a layer of healthy spinach, use low fat cheese and FiberGourmet pasta and quickly you have a healthy alternative and a fan favorite 🙂
Baked Mac and Cheese
4 servings
366 calories per serving
3 T breadcrumbs
1 t oil
½ t paprika
20 oz. frozen spinach, thawed
1 3/4 c skim milk, divided
3 T flour
2 c shredded low fat extra sharp Cheddar cheese
1 c low fat cottage cheese
1/8 t nutmeg
Salt and pepper to taste
8 ounces FiberGourmet penne or elbow pasta
Pam
Preheat oven to 400 degrees. Spray a 2 quart baking dish with Pam. Mix breadcrumbs, oil and paprika. Squeeze out spinach in a colander so it is very dry. Mix ¼ c milk with flour. Heat 1 ½ c milk until steaming and them whisk in the rest of the milk and continue whisking until it is thickened, about 3 minutes. Remove from heat and stir in cheddar until melted. Then stir in cottage cheese, nutmeg, salt and pepper. Cook pasta about 4 minutes (do not cook all the way or it will be too mushy after it bakes). Mix pasta and cheese and place half of it in the baking dish. Then add the spinach and top with the rest of the pasta. Sprinkle with the breadcrumb mix and then bake 30 minutes or until golden.
Rich, creamy and very flavorful. The family won’t even know they are eating healthy cottage cheese ! So much healthier than sugar laden puddings, ice creams, etc.
Mocha Parfaits
4 servings
210 calories per serving
16 oz. low fat cottage cheese
1/4 c sugar
1 T cocoa powder
1 1/2 t instant coffee powder
2 cups sliced strawberries
1/2 cup + 2 T Cool Whip Lite
1/4 cup sliced almonds, toasted
Blend cottage cheese, sugar, cocoa and coffee in a blender. Take 1half of the mixture out of the blender and distribute among the 4 parfait cups. Place 2 T Cool Whip in blender and quickly blend. Distribute half the berries in the parfait glasses. Then add the remainder of the mocha mix and the remainder of the berries. Top with Cool Whip and nuts.
This is basically a crustless quiche. It is great served for brunch, lunch, as an appetizer, or even as a dinner side dish. So good !
Spinach Pie
8 servings
150 calories per serving
16 oz. low fat cottage cheese
10 oz. frozen chopped spinach, thawed, and drained well (press in a sieve to get rid of all the water)
1 c shredded low fat mozzarella cheese
4 eggs, lightly beaten
6 oz. roasted red peppers, well drained, and chopped
1/3 c grated parmesan
1 t oregano flakes
½ t garlic powder
½ t onion powder
Salt and pepper to taste
Pam
Preheat oven to 350 degrees. Mix spinach and cheeses. Add eggs, peppers and spices. Pour into a 9 inch pie plate or cake pan sprayed with Pam. Bake 40 minutes or until the center is set. I like to use a glass pie plate for this, that way if the center does not set before the top is getting brown (which sometimes happens), you can slip it into the microwave for a few quick minutes to finish it up. This reheats great !
This dish is a cross between lasagna and eggplant rollatini (which is a dish often served as an appetizer and is eggplant rolled up around ricotta cheese and topped with pasta sauce – yum!). In this recipe, instead of rolling it up, I have layered it in a baking dish much like a lasagna would be made. The results – a skinny lasagna full of yummy cheese.
Skinny Eggplant Lasagna
9 servings
142 calories per serving
2 medium eggplants, peeled and sliced lengthwise into thin slices (1/4 inch thick)
1 jar (26.5 oz.) pasta sauce (I used Hunts Pasta Sauce for this dish)
1 ½ c fat free ricotta cheese
2 c fat free cottage cheese
Salt and pepper to taste
1 t garlic powder
1 T chopped basil
2 t chopped parsley
4 T parmesan cheese
½ c fat free shredded mozzarella cheese
Preheat oven to 350 degrees. Spread ½ c or so of sauce in the bottom of a 9×13 baking dish. Mix cottage cheese, ricotta cheese, 2 T parmesan cheese, salt, pepper, garlic powder, basil and parsley. Layer 1/3 of the eggplant slices to fully cover the bottom of the dish. Sprinkle with salt and pepper and then spread half of the cheese mix on top of the eggplant slices. Cover with ¾ c of sauce then layer the next third of eggplant slices to cover the whole dish. Add the rest of the cheese mix and then another ¾ c of sauce. Finally add the last third of the eggplant slices to make the top. Spread the rest of the sauce over the top and then sprinkle with 2 T parmesan cheese. Cover with foil and bake for 45 minutes. Remove cover and spread the mozzarella cheese over the top. Bake another 10 minutes. Remove and cool for 10 minutes before slicing.
This dip also makes a great baked potato topper. Very cheesy – very tasty – and very, very good for you !
Vegetable Dip
12 servings
29 calories per serving
2 c chopped broccoli
1 clove garlic, minced
1 small onion, chopped
¼ lb. chopped mushrooms
2 t corn oil
1 c low fat cottage cheese
Pinch of pepper
½ t onion powder
½ t garlic powder
Cook broccoli leaving it still crisp (boil or steam). In a small pan on medium high heat cook garlic and onions until well browned – add water as necessary to keep them moist. Add mushrooms in oil for 5 minutes or until the onion is tender. In a food processor, process cottage cheese until smooth then add broccoli and onion mixture along with garlic powder, onion powder and pepper and pulse until well combined. Serve with veggies or crackers for dipping. Refrigerate unused portion.
Rich, decadent, creamy goodness – this has a great cream cheese / cheesecake flavor while screaming CHOCOLATE !! It makes a great special occasion dessert.
Chocolate Cheesecake
10 servings
265 calories per serving
1 Oreo crust
1 c nonfat cottage cheese
½ c Egg Beaters
12 oz. Nefchatel (low fat cream cheese) at room temperature
1 c sugar
½ c unsweetened cocoa
¼ c flour
1 t vanilla
¾ c powdered sugar
¾ c nonfat sour cream
Preheat oven to 300 degrees. In a blender or food processor, mix cottage cheese and eggs until smooth. In another beat cream cheese and sugar with a mixer until smooth and then add the cottage cheese mix, cocoa, flour and vanilla. When smooth pour into the prepared pan. Bake 60-65 minutes or until set. Cool 15 minutes and then cover and chill 4 hours. Just before serving, combine the sour cream and powdered sugar and spread over the top of the cake.
