The Comeback of Cottage Cheese on Global’s The Morning Show

The Comeback of Cottage Cheese on Global’s The Morning Show

Cottage cheese has taken a major backseat to yogurt over the years but not any more. Call it the Tiktok effect or maybe we’re just looking for a great resource for protein but cottage cheese (a white, soft, fresh cheese made by separating the curd from the whey) is finally having its moment. 

Today creators are using the high protein (one cup of cottage cheese has as much as 28 grams as well as nutrients like B vitamins, calcium, phosporous and selenium) like a ricotta and featuring the tiny curd whipped on top of fancy toasts, scrambled into eggs or mixed into frittatas and added into bowls with a host of other good-for-you ingredients.

Here’s my segment on The Morning Show on Global as well as the recipes featured.

Lasagna Roll-up
Makes: 4-6 servings

1 jar of tomato sauce
1 box (13.25 oz) lasagne sheets, fresh, pre-cooked or cooked
2 cups fresh baby spinach
2 cups cottage cheese
1 cup grated Parmesan
1 egg
1/2 tsp salt
1 cup grated Fonina cheese, divided
1 cup grated mozzarella cheese


  1. Preheat the oven to 350. Ladle a thin layer of sauce across the bottom of a 9′ x 13′ inch baking dish. 
  2. In a food processor, add spinach, cottage cheese, parmesan, egg and salt and process until you have a creamy mixture.
  3. Create a rolling station by laying your noodles out on a flat surface (a cutting board or baking sheet lined with parchment) and mix the Fontina and mozzarella in a bowl. Take a heaping Tbsp of cottage cheese mixture and create a thin, even layer across the entire lasagna noodle. Sprinkle with a bit of Fontina and mozzarella mix. Gently roll up the noodle from one end to the other. Place the roll-up seam side down in the prepared baking dish and repeat until all the lasagna noodles are filled. 
  4. Pour more tomato sauce over the tops of the lasagna roll-ups. Sprinkle with remaining Fontina and mozzarella mix.
  5. Loosely cover the baking dish with aluminum foil, and bake for 15 minutes. Remove foil, then bake for another 15 minutes. Garnish with parsley if desired.

Protein Pancakes
Makes: 6 pancakes

1 cup (250 ml) whole wheat flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1/4 tsp (1 ml) cinnamon
2 eggs
1 cup (250 ml) low-fat cottage cheese
3/4 cup (185 ml) low-fat milk
2 Tbsp (30 ml) vegetable oil for pan


1. In a large mixing bowl, stir together the flour, baking soda, sea salt and cinnamon. 

2. In a separate bowl, whisk the eggs, cottage cheese, milk and oil. 

3. Add the egg mixture to the flour and whisk until just combined.

4. Heat a large skillet or griddle over medium high heat and then toss in a pat of butter. 

5. Working in batches, form each pancake by pouring about 1/4 cup of batter into the pan. 

6. Cook pancakes are golden brown and bubbles break on the surface; then flip. 

7. Allow to cook through, about another minute. 

8. Store in an airtight container or bag and use throughout the week. 

Strawberry Cheesecake Ice Cream
Makes: 2 servings

16 oz.  full fat cottage cheese
5 large strawberries, hulled and cleaned
1/2 cup maple syrup


  1. Blend together the cottage cheese,  3 strawberries and maple syrup until creamy. Dice the last two strawberries and mix them in. 
  2. Transfer into a container, cover and freeze for 3-5 hours.  Stir every hour to break up any icy spots.  Serve.

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