Then, just before closing the refrigerator door and giving up on the idea, I noticed the Lactaid lowfat cottage cheese in the door and had a moment of clarity! I blended up some cottage cheese to see what would happen and voila! It was smooth and super thick, like a cross between greek yogurt and cream cheese and man was it ever creamy! And since cottage cheese doesn’t have much flavor on its own, it’s truly right in line with cream. It worked out wonderfully for the breakfast recipe. It providing the smooth, creamy consistency I was going for without the lactose and fat. And let’s not forget cottage cheese is packed with protein, so it only added to the healthiness factor of the recipe.
Now there are all kinds of ideas running through my head for what to use it for! Cream sauces are obvious, and I’m definitely going to delve into figuring out a Low FODMAP, IBS Friendly, GERD/Acid Reflux/Heartburn Friendly version of roasted butternut squash cream sauce now, but surely there will be many other uses for this as well.
Once I looked online, it seemed I’m a bit late arriving on the idea to blend cottage cheese and use it in recipes. One of the ways out there to use the blended cottage cheese is to make it into sour cream. This is simply genius, since I have yet to find a dairy free sour cream (maybe it’s just the stores here don’t carry it?). To do this, all you have to do is add in 1 Tbsp. lemon juice or vinegar per cup of cottage cheese, plus 1-2 Tbsp. of non-dairy milk if desired (depends on your consistency preference for sour cream). Sadly, lemon and vinegar are both on the “not ok” list for GERD/Acid Reflux/Heartburn and vinegar is not approved for Low -FODMAP eating for those with IBS. Since my GERD has practically disappeared from the weight loss, stress management and other lifestyle changes, I decided to give it a whirl with the lemon (which is ok with the Low FODMAP food plan for IBS) just so I would know what it’s like. I went with the vinegar since there was some in the cupboard (for laundry) but there were no lemons on hand. It was wonderful! For those with IBS and those without GERD/Acid Reflux/Heartburn or those with it who aren’t bothered by lemon, definitely give it a try! It tasted just like sour cream to me and would be amazing on a plain baked potato topped with some chives. (Yum!!) And again, this makes a much healthier version of the original since it is low fat and packed with protein.
Now I’m off to brainstorm all the other ways in which to use this wonderful new creation!