Update: I used to hate cottage cheese and now I put it in everything

I was at my sister's place in Austin last week and she made mac and cheese with a full cup of cottage cheese blended into the sauce. I almost walked out, but I tried one bite and it was creamy without being heavy. The texture thing I always hated just disappears when you blend it, and it adds protein without changing the taste much. Now I'm putting it in scrambled eggs and pancake batter too. Has anyone else found a way to sneak it into a dish you thought was ruined forever?

2 comments

2 Comments

casey1625d ago

Can't get past the texture no matter how you blend it...

lisak2624d ago

Did your friend try adding a spoonful of mayo or sour cream when blending? My buddy swore by that trick after weeks of gagging on smoothies, now he drinks them every morning.