When you think of cottage cheese, do you immediately think of dieting? Well, think again.
Cottage cheese has been the go-to food for those who want to slim down, but please don’t limit this versatile cheese to just being a tummy trimmer.
It is used here in a dessert, an omelet, a loaf of bread and in a potato salad. I think you’ll be surprised.
So try at least one of these and tinker with it as you see fit. Fine-tuning recipes is just another part of being a cook. I hope you enjoy one of these.

Whole Grain Bread
1 (.25 oz.) package active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1/2 cup small curd 2% cottage cheese
1/4 cup honey
2 tablespoons canola oil
1 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup rye flour
1/4 cup quick-cooking oats
1/4 cup toasted wheat germ
Cornmeal
1 egg white
2 tablespoons cold water
1 tablespoon sesame seeds

In a mixing bowl, dissolve yeast in warm water. Add cottage cheese, honey, oil, salt, egg and 1-1/2 cups all-purpose flour; beat until smooth. Gradually beat in whole wheat and rye flours, oats, whet germ and enough remaining all-purpose flour to make a soft dough. Tun onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes.
Punch dough down; let rest for 10 minutes. Shape into a ball. Place on a greased baking sheet sprinkled with cornmeal. Cover and let rise until doubled, about 30 minutes. Beat egg white and cold water; brush over dough. sprinkle with sesame seeds. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

Cottage Cheese Potato Salad
3 eggs
4 large potatoes
1 cup diced celery
1/2 cup sliced radishes
1/2 cup diced green bell pepper
1/2 cup diced green onion
1 cup cottage cheese
3/4 cup mayonnaise
2 teaspoons salt, or to taste
1/4 teaspoon black pepper
1 tablespoon sliced black olives

Place the eggs into a pot in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Rinse the potatoes in cold water, and allow to cool. Slice the cooled potatoes into a large salad bowl.
Chop two hard-cooked eggs into the bowl with the potatoes, and mix in the celery, radishes, green pepper, and green onion. Stir together the cottage cheese and mayonnaise in a bowl, and pour over the potato mixture. Toss lightly to combine, and season to taste with salt and pepper. Slice the remaining hard-cooked egg, arrange the slices on top of the salad for a garnish, and sprinkle with black olives.

Amish Custard Cottage Cheese
1 (16 oz.) package small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 (12 fl. oz.) can evaporated milk
1 1/2 cups milk
2 (9-inch) pie shells

Place cottage cheese in strainer and let drain for about one hour or until most of liquid has been drained.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean. Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Filled Cottage Cheese Pancakes
1/2 cup instant oatmeal
1/4 cup cottage cheese
1/2 cup egg whites
water, as needed
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1 dash cayenne pepper
salt and pepper to taste
olive oil cooking spray
1/2 cup chopped mushrooms
1 cup chopped fresh spinach
2 slices Canadian bacon, diced
1 ounce crumbled feta cheese

Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, five to seven minutes; set aside.
Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.