Cottage Cheese & Egg Custard
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Cottage Cheese & Egg Custard
| Thu, 01-10-2008 - 4:16pm |
Cottage Cheese & Egg Custard
1 cup low-fat cottage cheese
3 eggs
1/2 cup low-fat shredded cheddar cheese
chopped fresh spinach or fresh herbs (basil, tarragon or rosemary)
Preheat oven to 350 degrees.
Blend cottage cheese and eggs in blender or food processor until smooth. Add 1/4 cup of the cheddar cheese and blend again for about 10 seconds. Stir in remaining cheese and spinach or herbs.
Pour mixture into 4 custard cups. Place cups on cookie sheet and bake in oven for 40-45 minutes or until custard is slightly browned.



Karen,
This looks like something that would work at our house. Since I'm trying to be more "aware" on my re-entry into the program, I'm realizing that this is the kind of thing that I wonder about "counting" (although we don't really count).
Please check if my understanding is right: the cottage cheese is a protein (unlimited); the eggs are a protein (unlimited up to maybe 2 eggs per day), the spinach is unlimited, and the LF cheddar is a protein with
Yes, these would be completely allowed. I think one with some turkey bacon on the side would be a nice breakfast, or one with a side salad would make a nice lunch. You could certainly have two if you wanted.
I haven't made these yet, but I just bought the ingredients and plan to try them over the weekend.