Cottage cheese has always been one of my favorite ingredients to sneak into recipes for more protein. It has much higher protein content than most other dairy products and with a mild flavor, it is ideal for a large assortment of recipes. Over the years I’ve used Friendship Dairies cottage cheese in lasagnas, smoothies, egg bakes, baked goods, and especially in a keto cheesecake. It has a high protein content like Greek yogurt but works better than yogurt would in many recipes. This is a sponsored post written by me on behalf of Friendship Dairies. All opinions are 100% mine.
Friendship Dairies makes my favorite snacking cottage cheese, their 1% Whipped. It is light, smooth, and creamy and I love to eat by the spoonful right from the carton. In recipes, I prefer the 4% cottage cheese because it is filling and rich. Cottage cheese has been around long before all the current healthy trends (no offense to kale, chia, or coconut everything) and is still The Original Superfood. With 14 grams of protein in each serving Friendship Dairies 4%, California Style cottage cheese is perfect to make the keto cheesecake filling enough for breakfast.
With Friendship Dairies cottage cheese you can Fuel Your Fancy. This means that it will give you the energy to live and love life! My Mini Keto Cheesecake gave me the energy to be successful at my main job today. That is being a wife and mom of 4. My fuel needed to get me through the laundry, dirty dishes, cooking, cleaning, picking up kids from school, more cooking and cleaning, bath time, and the millions of other little things I do every day as a stay at home mom.
What are you fueling for? Is anyone going spelunking or scuba diving today? How about parasailing or running a marathon? My day might not sound as intense as those options but I still need a good source of protein to get me going in the mornings. I’ve found that with Friendship Dairies and this awesome Almond Crusted Breakfast Cheesecake recipe.
This makes 24 individual mini keto cheesecake. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.
I buy Friendship Dairies Cottage Cheese at ShopRite. You can find other locations that sell it on their website. Make sure to visit because they also have a large assortment of recipes to inspire your own creations!
I’d love to see what you can come up with using Friendship Dairies cottage cheese as an ingredient. You can share your creations here at Joy Filled Eats or at facebook.com/FriendshipDairies/ andhttps://www.instagram.com/friendshipdairies/ using the hashtag: #TheOriginalSuperfood
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Cheesecake for breakfast? Yes! Packed with protein so you can eat it guilt free! My Almond Breakfast Cheesecake is low carb, keto, sugar-free, grain-free, gluten-free, THM S.
- 2 cups whole almonds
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 4 tbsp salted butter
- 16 oz Friendship Dairies 4% California Style cottage cheese
- 8 oz cream cheese
- 6 eggs
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 cup frozen mixed berries per cheesecake thawed
- Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
- Meanwhile, combine the Friendship Dairies 4% cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined.
Add the eggs. Blend until smooth. You will need to scrape down the sides. Divide the batter between the muffin cups.
Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with thawed frozen berries.
This makes 24 individual cheesecakes. They freeze really well! I wrapped them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.
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