Whipped Cottage Cheese
Whipped cottage cheese with honey is smooth and creamy and is a perfect dip for serving with fresh fruit or muesli.
Why This Recipe Works
- Easy two-ingredient recipe
- High protein snack
- Smooth, and sweet with a creamy texture
Ingredients you will need
To make my Whipped Cottage Cheese you will need:
- Cottage cheese
- Honey
Ingredients Notes & Substitutions
- Cottage cheese: I find full-fat cottage cheese makes a much more delicious dip. You could use ricotta, but because you blend the cheese you end up with a similar result, cottage cheese is higher in protein and more economical.
- Honey*:Any sweetener will work, I have used both maple syrup and stevia in the post both to great success.
* if you are making this recipe for a baby under 1 year of age, please do not use honey as the sweetener.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Whipped Cottage Cheese recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: You can either use a food processor or blender to whip your cottage cheese. Blend the cottage cheese for 30 seconds to one minute. Scrape down the sides of the bowl with a spatula until the cottage cheese mixture becomes smooth in texture.
Step two: Add the honey, and blend until combined with the whipped cottage cheese.
Enjoy!
Top Tips
Here is how you can make these whipped cottage cheese perfectly every time!
- Serve as an alternative to Greek yogurt, or cream cheese. It is actually lovely smeared on a bagel with berries or sliced banana.
- You can also flavor your whipped cottage cheese with vanilla extract or cinnamon,
- Make a dessert by layering it with berries. Raspberries, strawberries and blueberries all taste nice with it.
- I will often top it with an extra drizzle of honey and some chopped nuts or a few chocolate chips to make it even more tempting for my kids.
- Store your whipped cottage cheese dip in an airtight container in the fridge for up to four days.
- When I make this I find my blender gives a smoother more velvety texture than my food processor, although the food processor is quicker.
FAQs
Whipped cottage cheese is even smoother than ricotta, it is also higher in protein than ricotta.
For many people the texture of cottage cheese is off-putting, this can be changed by whipping the cottage cheese either in a food processor or in a blender.
If you do not have a blender or food processor you can smooth cottage cheese by passing it through a sieve. Use the back of a spoon to press it through the sieve, then give the sieved cheese a quick whisk.
Whipped Cottage Cheese
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Ingredients
- 250 grams cottage cheese
- 2 Tablespoons honey
Instructions
- You can either use a food processor or blender to whip your cottage cheese. Blend the cottage cheese for 30 seconds to one minute, scraping down the sides of the bowl with a spatula until a smooth texture is reached.
- Add the honey, and blend until combined with the whipped cottage cheese.
- Enjoy
Notes
- Serve as an alternative to Greek yogurt, or cream cheese. It is actually lovely smeared on a bagel with berries or sliced banana.
- You can also flavor your whipped cottage cheese with vanilla extract or cinnamon,
- Make a dessert by layering it with berries. Raspberries, strawberries and blueberries all taste nice with it.
- I will often top it with an extra drizzle of honey and some chopped nuts or a few chocolate chips to make it even more tempting for my kids.
- Store your whipped cottage cheese dip in an airtight container in the fridge for up to four days.
- When I make this I find my blender gives a smoother more velvety texture than my food processor, although the food processor is quicker.
- Cottage cheese: I find full-fat cottage cheese makes a much more delicious dip. You could use ricotta, but because you blend the cheese you end up with a similar result, cottage cheese is higher in protein and more economical.
- Honey*:Any sweetener will work, I have used both maple syrup and stevia in the post both to great success.
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