7 Dessert Recipes Made Healthier With Cottage Cheese

Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking dish and set aside.

Place the chocolate in a microwave-safe bowl and microwave, stirring every 15 seconds, until chocolate is completely melted and smooth, about 60 to 90 seconds. Set aside to cool.

To a blender or food processor add cottage cheese, eggs, banana, vanilla, and maple syrup. Blend until smooth, about 1 minute.

Add flour, cocoa powder, baking powder, and salt to the blender and pulse just until moistened. Pour into the prepared baking dish and bake until the brownies are cooked through, about 28 to 32 minutes. Allow to cool completely before cutting into 16 even squares.

Place cottage cheese in a blender or food processor and blend on high until smooth, about 30 seconds.

Add strawberries and honey and blend until completely smooth, about 2 minutes. Serve immediately for soft-serve “ice cream” or pour into a loaf pan, cover tightly with plastic wrap, and freeze until serving. If using this method, remove from freezer about 20 minutes before serving to allow the mixture to soften enough for scooping.

Place cottage cheese in a blender or food processor and blend until completely smooth, about 1 minute.

Transfer cottage cheese to a mixing bowl and add almond flour, cocoa powder, maple syrup, vanilla extract, and protein powder, if using. Stir until well combined. Top with chocolate chips before serving.

Preheat oven to 350 degrees F. Lightly grease the bottom of a 9x13-inch baking dish. Place cottage cheese, eggs, honey, and almond extract in a blender and blend on high until smooth, about 1 minute.

In a separate mixing bowl, stir together flour and baking soda. Add cottage cheese mixture and stir until just moistened. Gently fold in raspberries, stirring as little as possible.

Pour into the prepared baking dish and bake until the edges just start to turn golden brown, about 15 to 20 minutes. Slice into 20 even squares.

Preheat oven to 375 degrees F. In a small bowl, combine almond flour, avocado oil, and 2 tbsp maple syrup. Mix together until evenly combined and gently press into the bottom and up the sides of a 9-inch springform pan, wetting your fingertips as you go to prevent sticking. Bake until fragrant, about 5 to 7 minutes.

Meanwhile, in a blender or food processor, combine the cottage cheese, yogurt, eggs, cornstarch, blueberries, vanilla extract, and remaining ¼ cup maple syrup. Blend until smooth, about 1 minute.

Lower the oven to 325 degrees F. Pour the cheesecake mixture into the still hot crust and bake in the preheated oven until the cheesecake is set, about 35 to 45 minutes. Allow to cool completely before slicing into 12 even slices.

Preheat oven to 350 degrees F. Line the bottom of a round cake pan with parchment paper and set aside.

In a blender, place cottage cheese and blend until smooth, about 30 seconds. Pour cottage cheese into a mixing bowl and add applesauce, maple syrup, eggs, milk, and 2 tsp vanilla.

In a large mixing bowl, place both types of flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together until evenly combined. Create a well in dry ingredients and pour in wet ingredient mixture. Gently stir until just moistened, being careful not to overmix. Carefully fold in carrots, ½ cup coconut, and walnuts.

Pour cake batter into prepared cake pan and bake in preheated oven until lightly browned, about 30–35 minutes. Once cake is done, remove from oven and allow to cool completely.

Whisk together Greek yogurt, powdered sugar, and remaining teaspoon of vanilla. Once combined, pour glaze over cake and sprinkle with remaining ½ cup coconut.

Line a 9-inch round cake pan with parchment paper and set aside. Preheat oven to 350 degrees F.

Place rolled oats in a food processor and pulse until a fine powder is formed. Transfer to a large bowl and stir in the baking powder.

Add cottage cheese, yogurt, eggs, honey, and almond extract to food processor, and pulse until smooth.

Pour cottage cheese mixture into the bowl with the oat mixture. Pour half the mixture into the prepared cake pan, leveling it out as you go. Top with 1 cup of raspberries, then the remaining cottage cheese mixture.

Bake until the top of the cake is lightly browned and the cake is set, 40–45 minutes.