More cottage cheese, please

Cottage cheese is low in carbs and fats and is chock full of protein. It’s also high in calcium and vitamin B12.

Eating smart: Cottage cheese is low in carbs and fats and is chock full of protein. It’s also high in calcium and vitamin B12.

By Donna Zitter Bordelon

Little Miss Muffet sat on her tuffet

eating her curds and whey —

Or, rather — her cottage cheese.

When was the last time you had curds and whey? Curds and whey, according to Mr. Wizard (the “Bill Nye, the Science Guy” of yesteryear), is an old-fashioned way to say cottage cheese.

Cottage cheese, back in 1831, was so named because it was made in country homes or cottages, using the milk-product leftover after the butter was made. Although etymologists believe that the name dates only to 1831, it is known that this type of cheese was made as early as the third century B.C. Cottage cheese is drained but not pressed, so whey and individual curds remain loose.

The curds are washed so they lose a lot of the whey, leaving the cheese with a sweet, tangy taste. The size of the curds range from small to large, and depending on how much whey is left, make the cheese more moist or more dry. If cottage cheese is pressed, it can become farmer’s cheese, pot cheese or queso blanco.

Little Miss Muffet knew her stuff. Maybe that’s why she was lightweight enough to fit on a tuffet. Cottage cheese has long been associated with diets. It is low in carbs and fats and is chock full of protein. It’s also high in calcium and vitamin B12.

Not necessarily a breakfast food, cottage cheese makes some delicious pancakes. The following recipe produces pancakes that are light with a hint of a tang. The batter can be made, refrigerated and used later.


6 eggs

2 cups cottage cheese (any fat or non-fat variety)

1/4 cup canola oil

2/3 cup flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

Put all ingredients into a blender or food processor, or use an immersion blender and combine until smooth. On a lightly greased or oil-sprayed griddle on medium-high heat, pour batter into 3-inch pancakes.

When they begin to show a few bubbles on top and their sides and bottom turn golden brown, flip them over to finish cooking. These pancakes cook quickly.

Make the following quick batter just before frying.


1 cup cottage cheese

1 cup rolled (old-fashioned) oats, uncooked

6 eggs

1/2 tsp. baking powder

1 tsp. vanilla extract

Put all ingredients into a blender, food processor or use an immersion blender and combine until smooth.

On a lightly greased or oil-sprayed griddle, pour batter into 3- to 4-inch pancakes.

Cook on low to medium heat until bubbles begin to appear, then flip them over and cook until golden brown on both sides.

Not quite up for morning pancakes? Try cottage cheese mixed with cubed cantaloupe, honeydew or fresh pineapple.

Or, mix some cottage cheese with a little sour cream to make a spread for whole grain bread or toast, and top off with a drizzle of honey.

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

Recipe winner

Congratulations to Diane Hunsinger, who submitted this recipe, and was chosen in a random drawing. Diane is the April winner of a $100 Shop Rite gift card.

Here is Diane’s recipe.



4 boneless pork chops, ½-inch thick

4 tsp. Jamaican Jerk Seasoning

1/3 cup hot pepper jelly

2 Tbsp. pineapple juice

1 tsp. minced fresh ginger

4 slices fresh pineapple (cored, ½-inch thick) or use canned pineapple rings


Coat chops with jerk seasoning. Set aside for 5 minutes.

Prepare the glaze: Microwave jelly, pineapple juice and ginger on high for 30–60 seconds until melted.

Grill pork over medium-high heat 5–6 minutes per side, turning once.

Baste frequently with glaze. During last 3 minutes of grilling time, place pineapple rings on the grill. Baste with glaze mixture.

Grill pineapple until heated through. Serve pork chops with pineapple.

Makes 4 servings.

The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes. You could be April’s lucky winner. Send your recipe to:

Readers’ Recipes

c/o Northeast Times

2 Executive Campus

Suite 400

Cherry Hill, NJ 08002

Or email your recipe to

Please include your name, home address, and telephone number. ••