| Posted on December 10, 2008 at 11:02 AM |

It sure is!! Gotta love the food processor! This is so easy and so creamy good!!!
Simply add cottage cheese and your favorite flavorings to your processor and whip until thick and creamy...similiar to frosting texture! Most of the time I add ~2 teaspoons of pure vanilla (then it REALLY tastes like frosting!) to my full 24 oz container, whip up, fill back into container, put back in fridge and call me good for the week!
I have also tried this with Almond extract, Lemon extract with lemon rind (really good) and plain as a mix to tuna instead of mayo for an extra protein packed lunch!
Health Benefits:
The two milk proteins are Whey and Casein. In cottage cheese, the cheese curd is drained but not pressed, so some whey proteins remain, but primarily casein is the dominant protein source as in all milk based products.
Hmmmm, what does that mean??
In a nut shell; Whey protein is a faster absorbing protein compared to its conterpart Casein. Together they are the duo needed for builiding muscle. Casein, the slower digesting protein, is ideal as a bedtime snack to help feed muscles during sleep to recover from strenuous activity!
Nutrition Facts per 1/2 cup serving: (Keep in mind that the whipped version is more dense than the curded form, so one 1/2 cup serving is more calories...and more protein!!) 123 calories, 3.4 g fat, 4.6 g carbohydrates, 21 g protein. Based on 1% lowfat cottage cheese.
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Matt the whey protein guy says...
This really is an ingenious idea for consuming whey. I have to give you lots of props for this. I tend to stay away from dairy personally because most is homogenized and pasteurized and loses a lot of its health benefits. But I could see this being a great snack.
I absolutely love whey protein in fruit shakes though. Because of the natural sugars it makes for a dessert, which is kind of what your picture looks like!
Also I recently wrote an article over here on whey protein shakes that you should check out and try some recipes and let me know what you think.


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