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Harvest Quick Bread
¾ cup shredded apple
¾ cup shredded carrot
½ cup granulated sugar
½ cup Daisy Cottage Cheese
¼ cup raisins
¼ cup canola oil
¼ cup refrigerated egg product
¾ cup all-purpose flour
¾ cup whole-wheat flour
2 tablespoons chopped pecans or walnuts
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup powdered sugar
1 tablespoon brown sugar
1/8 teaspoon vanilla extract
1 teaspoon water
Heat oven to 375°F. Spray a 9x5-inch loaf pan with nonstick spray. In a large bowl, stir together apple, carrot, sugar, cottage cheese, raisins, oil and egg product. Stir in the flours, nuts, baking powder, cinnamon and salt. Stir until the batter is just combined; it will be very thick. Spoon batter into the prepared pan. Bake for 45 to 65 minutes or until a toothpick inserted in center comes out clean. Cool bread 10 minutes. Loosen the sides of the loaf from the pan and remove the bread to a wire rack to completely cool.
Make glaze: In a small bowl, stir powdered sugar, brown sugar, vanilla and water. Drizzle glaze over warm bread. Cool completely, about 2 hours, before slicing.
Makes 16 servings. 126 calories, 3 g protein, 20 g carbohydrate per serving.
Recipe from www.daisybrand.com
Old Fashioned Oats with Cottage Cheese and Fruit
1 cup quick cooking (steel cut or regular) oats
1 teaspoon ground cinnamon
¼ cup walnut pieces
1 tablespoons brown sugar
1 1/3 cups Daisy Cottage Cheese
½ cup dried cranberries
½ cup fresh blueberries
Prepare oats according to package directions and add cinnamon while cooking. Cover cooked oats and set aside. In a 10-inch nonstick skillet, place walnut pieces and brown sugar. Heat over medium heat, stirring constantly, until all the sugar is dissolved and melted. Immediately turn walnuts onto a parchment lined baking sheet and cool completely. Break the nuts apart. Place ¼ of the cooked oats into each of four serving bowls. Top each with 1/3 cup cottage cheese, 1 to 2 tablespoons of dried cranberries, 1 to 2 tablespoons of fresh blueberries and ¼ of the walnut pieces. Serve immediately. Makes 4 servings. 331 calories, 16 g protein, 49 g carbohydrates per serving.
Recipe from www.daisybrand.com
Mediterranean Herbed Bean Salad
1 can (15 oz.) dark kidney beans, rinsed and drained
1 can (15 to 16 oz.) chickpeas, rinsed and drained
½ cup diced red onion
2 large garlic cloves, finely minced
1/3 cup chopped fresh Italian flat-leaf parsley
3 tablespoons chopped fresh basil
¼ cup fresh lemon juice
2 tablespoons extra virgin olive oil
1½ teaspoons roasted whole cumin seeds*
½ teaspoon kosher salt
1/8 teaspoon ground black pepper
Combine beans, onion, garlic, parsley and basil in large bowl. Whisk together lemon juice, olive oil, roasted cumin seeds, salt and pepper in a small bowl. Pour over vegetables and toss lightly.
Roasting Cumin Seeds: Heat a 10-inch skillet over medium-high heat. Add 2 tablespoons whole cumin seeds and roast until they begin to release their aroma and start to turn dark, about 2 to 3 minutes. Shake skillet constantly while roasting. Cool and store in airtight container. Makes about 3 ¾ cups salad (6 servings of 2/3 cup each)
Recipe created by Kim Galeaz, RD CD
White Bean Dip
1 ½ cups cooked Great Northern beans (1 (15 oz.) can), rinsed and drained
¾ cup Daisy Brand Cottage Cheese
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 garlic clove, chopped
¼ teaspoon black pepper
1/3 cup finely chopped red bell pepper
4 cups assorted fresh vegetables
In a food processor, pulse the beans, cottage cheese, rosemary, lemon zest, lemon juice, garlic and black pepper until nearly smooth. Transfer the dip to a medium bowl and stir in the red peppers. Serve dip with vegetables or whole wheat pita wedges. 76 calories, 5 g protein, 12 g carbohydrate per serving.
Recipe from www.daisybrand.com