To make a healthier version of a traditionally higher-fat treat, try subbing in low-fat cottage cheese for cream cheese and ricotta cheese.
Half a cup offers lots of protein (14 grams) plus calcium and vitamins, and all for just about 80 calories and only 3 grams of carbs. One of my favorite ricotta indulgences is Italian ricotta cake, which is something between a classic cake and a cheesecake. Copyright: For copyright information, please check with the distributor of this item, Associated Press.
Just blend up the cottage cheese with a few tablespoons of very hot water, which will soften the curds just enough to make the results creamy.
I use cottage cheese, of course, but I also cut the butter way down and kept the sugar on the lower end (1 ½ teaspoons per serving).
It pairs perfectly with some garlic and herbs to make a protein-packed crudite dip, yet it also is at home in a quick dessert of cottage cheese and unsweetened applesauce.

Simply spoon the cottage cheese straight from the carton and use or, for extra points, drain or blot the excess moisture from the cottage cheese and pulse in the food processor and you'll have almost exactly the texture of ricotta cheese. Add smashed garlic, lemon juice, fresh herbs and black pepper, and you have a tasty dressing or dip. Loads of lemon zest keep it exciting, and the almond flour ensures that the fats are healthy (and offer a smidge of protein and nutrients).
In a medium bowl, use an electric mixer to whip the egg whites to stiff peaks, then set aside. All of which makes my Lemon Cottage Cheese Cake not exactly as authentic as a trip to Rome, but certainly a perfect way to end a springtime meal. Add the cottage cheese, lemon zest and vanilla, then mix on medium until very well blended and the cottage cheese is broken down a little.
In a medium bowl, sift together the almond flour, pastry flour, cinnamon, baking powder and salt.

Mix half of the dry ingredients into the butter and egg mixture and mix on low with the mixer. Using a rubber spatula, fold in half of the whipped egg whites rather briskly until well mixed into the batter. Bake on the oven's middle shelf until the cake is golden and springs back under light pressure, about 35 minutes.
Once cooled, dust the top with powdered sugar and serve with raspberries and mint, if desired. Nutrition information per serving: 140 calories (50 calories from fat, 36 percent of total calories), 6g fat (2g saturated, 0g trans fats), 60mg cholesterol, 135mg sodium, 19g carbohydrates, 2g fiber, 11g sugar, 5g protein.

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