Category: Cottage Cheese

Cottage Cheese Mac and Cheese

This cottage cheese mac and cheese is a protein-packed, delicious twist on the classic comfort food that’s surprisingly satisfying! It’s…

A Couple Cooks – Recipes worth repeating.

This cottage cheese mac and cheese is a protein-packed, delicious twist on the classic comfort food that’s surprisingly satisfying! It’s easy to whip up this creamy spin in a blender.

Cottage Cheese Mac and Cheese

Cottage cheese has become a trendy ingredient lately, and luckily here at A Couple Cooks Alex and I have always been super fans of this protein-packed cheese. Here’s our latest idea for what to make with it: cottage cheese mac and cheese!

The curds whip up into a deliciously creamy sauce that’s protein-packed and makes a silky coating for noodles. It’s so simple to whiz up the sauce in a blender. I must admit Alex wasn’t on board with my idea for this recipe at first, but once he tasted it he became a believer. We hope you’ll love it just as much as we do!

Jump to the recipe—now.

The 7 ingredients you need for cottage cheese mac and cheese

You might be thinking, cottage cheese in pasta? Turns out, these white curds blend up perfectly when combined with cheddar cheese and a few spices. I’ve found it’s best to add a bit of cornstarch to the mix to help the sauce thicken up nicely, otherwise it has less body and doesn’t coat the noodles as well. It works similar to a roux in a standard cheese sauce. Here are a few notes on the ingredients:

  • Short pasta: Any type of short noodles work for mac and cheese, with the standard being macaroni. We used cavatappi here. Other shapes that work well are shells, penne, rigatoni, and spirals.
  • Cottage cheese: We recommend 4% milkfat cottage cheese, which has the richest flavor and most milkfat. The 2% milkfat option also works, but avoid fat free cottage cheese since the flavor is not as robust.
  • Milk of choice: Use whatever milk you have on hand. We typically use 2% milk, but whole milk works too!
  • Cornstarch: This helps to thicken the sauce and add a silky body, similar to the flour and butter-based roux in most traditional mac and cheese recipes (like this one).
  • Shredded cheddar cheese: Shredded cheddar helps to add thickness and texture to the sauce, as well as add that expected mac and cheese flavor.
  • Garlic powder and paprika: These spices round out the mix! The paprika is optional but helps to make a more vibrant color.
Cottage Cheese Mac and Cheese

Tips for blending the sauce

Making mac and cheese with cottage cheese is so simple: all you have to do is cook the pasta to al dente and blend the sauce while the pasta is cooking. You should have plenty of time to whip up the sauce while the pasta cooks. If the pasta happens to take longer or you pre-cook your pasta, make sure to toss it with a bit of olive oil or it will stick to the pan.

We use a high-speed blender for our blended recipes, which blends the sauce into a creamy texture in a few seconds. A standard blender and food processor can work here as well. A small blender can work depending on its size capacity.

Bake it for even more flavor!

This cottage cheese mac and cheese is ready in just 20 minutes if you cook the pasta, then toss it together with the blended sauce. We go for this option for quick weeknight dinners.

If you have slightly more time, baking the mac and cheese adds even more flavor! It helps the sauce to permeate the noodles, making it taste richer and more savory. Pour the pasta into a baking dish and bake at 350°F for 15 minutes.

Note for serving a crowd

This recipe works well doubled for serving a crowd. You can use the 2x button in the recipe below to quickly double the quantities. Using 1 pound of pasta, you can pour it into a 9 x 13″ baking dish and bake for 15 minutes at 350°F before serving.

Bowl of cottage cheese

What are the benefits of cottage cheese?

Why put cottage cheese into your mac and cheese, anyway? According to Healthline, this cheese is a healthy option when compared to other types of cheeses. Here are some of the benefits of cottage cheese:

  • It’s a lower calorie cheese compared to many others. A 1-cup serving has just 163 calories.
  • It’s very high in protein. 1 cup has a whopping 28 grams of protein, over half your daily need. Impressively, the protein accounts for over 70% of the calories.
  • It’s also packed with nutrients like B vitamins, calcium, phosphorus, and selenium.

Quick ways to make it a meal

Is mac and cheese a main or a side? To us it’s usually a main dish: but this cottage cheese spin works either way! I love this one either way, as a quick weeknight meal or baked up in a big pan as a side for entertaining. If you’re eating it as a main dish, here are a few quick ways to make it into a meal:

Cottage cheese mac and cheese

Storing leftovers

Cottage cheese mac and cheese lasts refrigerated for up to 3 days. To reheat it, place it in a pan on the stovetop and gently reheat, adding a splash of milk or pinch of salt if necessary. 

A few more cottage cheese recipes we love

We love cottage cheese! You can make killer pancakes, delicious breakfast bowls, toast, scrambled eggs, and everything in between. Here are a few favorite recipes to get started:

01

Cottage Cheese Pancakes

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French…

02

Cottage Cheese Dip

This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese!…

03

Cottage Cheese Breakfast Bowls

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a…

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Cottage Cheese Mac and Cheese

Cottage Cheese Mac and Cheese

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
Print Recipe

Description

This cottage cheese mac and cheese is a protein-packed, delicious twist on the classic comfort food that’s surprisingly satisfying! It’s easy to whip up this creamy spin in a blender.

Ingredients

  • 8 ounces short pasta*
  • 1 cup 4% milkfat cottage cheese
  • ¾ cup milk of choice (we used 2%)
  • 1 tablespoon cornstarch
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika (optional, for color)
  • ¼ teaspoon kosher salt

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Drain the pasta.
  2. Meanwhile, in a blender, blend the cottage cheese, milk, cornstarch, shredded cheddar cheese, garlic powder, paprika, and kosher salt. Pour the cheese mixture into a skillet and heat for 5 minutes, until thickened. Once it is thickened, remove from the heat until the pasta finishes.
  3. When the sauce is finished, add the cooked and drained pasta. Stir to combine. Taste and add a pinch of salt if necessary.
  4. Serve immediately, or allow it to sit for a few minutes to absorb the sauce flavors (you can also transfer to a baking dish and bake for 15 minutes at 350°F for even more flavor). If desired, top with seasoned panko or breadcrumbs for a crunchy topping. Leftovers last up to 3 days refrigerated; reheat gently on the stovetop and add a splash of milk or pinch of salt if necessary.

Notes

*This recipe is easy to double for a crowd, then place in a 9 x 13 pan and bake for 15 minutes at 350°F .

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Keywords: Cottage cheese mac and cheese, mac and cheese with cottage cheese

A Couple Cooks - Recipes worth repeating.

15 Genius Cottage Cheese Recipes

These cottage cheese recipes are the best ways to eat this healthy ingredient! Try it in pancakes, dips, pasta and…

A Couple Cooks – Recipes worth repeating.

These cottage cheese recipes are the best ways to eat this healthy ingredient! Try it in pancakes, dips, pasta and more.

Cottage Cheese Recipes

Cottage cheese is a powerhouse when it comes to nutrition: it’s packed with protein with relatively low calories. Believe it or not, it’s also an incredible versatile ingredient in the kitchen! You can use it in baked goods, dips, pasta…even pancakes! What to eat with cottage cheese? Here are all the best cottage cheese recipes for using this healthy ingredient! We’ll admit: we’re a bit obsessed with the stuff. (Also, those pancakes!) Ready to get started?

And now…the best cottage cheese recipes to try!

Cottage Cheese Pancakes

Cottage cheese pancakes? Yes, this cottage cheese recipe is the best kept secret on the internet! This protein-packed pancake uses half the flour as a regular pancake recipe, relying on eggs and cottage cheese instead. It’s tender, fluffy, and vanilla-scented: in fact, it tastes like French toast! This is our go-to pancake recipe (really!).

Scrambled Eggs with Cottage Cheese

Ready for the best trick for your mornings? Try Scrambled Eggs with Cottage Cheese! This healthy cheese adds an irresistibly savory flavor and fluffy texture to the eggs. Even better, it adds a pop of protein and helps to stretch the serving size without adding extra eggs. By adding the cheese, you can get away with 1 egg per serving!

Cottage Cheese Dip

There's nothing we love more than a recipe that's ultra simple and delivers on flavor. Meet this 5-ingredient Cottage Cheese Dip! It tastes like that good old ranch dip (you know, sour cream and a seasoning packet?). But it's made with this healthy low-calorie, high protein cheese! All you need are a few seasonings from your pantry to make this into a stellar party dip.

Crustless Quiche with Cottage Cheese

Looking for a cottage cheese recipe for brunch? Try this crustless quiche! This concept is our favorite for entertaining: it’s deliciously savory and hearty, with lots of protein to keep bellies full all morning. Even better: it’s so easy to whip up! No need to bother with a quiche crust: just whisk together the filling and pop it in the oven.

Cottage Cheese Toast

Need lunch in 5 minutes? Try Cottage Cheese Toast! This simple way to make a tasty lunch is not rocket science, but it’s incredibly satisfying every time. Spread this high-protein cheese onto a piece of toast, top with savory toppings, and enjoy! Here are a few of our favorite ideas for toppings: we like them all, but the smoked salmon toast is out of this world good.

Cottage Cheese Breakfast Bowls

Here’s a healthy breakfast idea that’s a bit unexpected, but surprisingly satisfying…Cottage Cheese Breakfast Bowls! Sure, cottage cheese and pineapple or melon seems a little retro. So let’s dust off the concept and make a modern way to start the day. Top this high protein cheese with fresh berries or apple, cinnamon and drizzle of honey. One bite, and you’ll be a believer (we promise).

Whipped Cottage Cheese

Cottage cheese is a low-calorie cheese that’s very high in protein: so it’s a great healthy cheese to add to your diet. Here’s a fun way to eat it: as Whipped Cottage Cheese! It makes this ingredient even more versatile, and it’s especially fun if the lumpy texture is undesirable to you. Whip it up and it’s a tasty spread for toast or dip for entertaining! It has a fluffy texture and turns into an entirely different substance. 

Kale Lasagna with Cottage Cheese

Turn cottage cheese into dinner with lasagna! This is one of the easiest ways to convince people to eat cottage cheese (and kale, for that matter). Cottage cheese is a twist on the classic ricotta filling. The earthy flavor of the kale is complemented by tangy, garlicky tomato sauce, making this dish hard to resist.

Cinnamon Cottage Cheese Muffins

Here’s an impressive cottage cheese recipe that no one can resist: these Cinnamon Streusel Muffins! It’s light, fluffy and moist, sparkling with a glittery streusel topping. The secret? Cottage cheese brings just the right texture to these little cakes! It adds little more protein and stands in for a bit of the oil.

Best Vegetarian Meatloaf

Here's a cottage cheese recipe that's an absolute triumph: Vegetarian Meatloaf! Somehow, the ingredients meld into an appearance and texture just like a meatloaf: and it tastes AMAZING. That is: better than the meat version! It’s perfect for dinner parties when you want to impress.

Photo Credit: 40aprons.com

Cottage Cheese Pasta Alfredo

Why not use cottage cheese to make a quick and healthy alfredo sauce? Whip out your blender for this one, blending up the cottage cheese with a few seasonings before adding it as a creamy sauce for pasta. Via 40 Aprons

Photo Credit: www.happyfoodstube.com

Cottage Cheese Bread Recipe

You can't taste the cottage cheese in this bread recipe! It's a tasty savory quick bread that's a delicious side dish for any dinner. Baking with cottage cheese keeps the bread moist. Via Happy Foods Tube

Photo Credit: www.eatingbirdfood.com

High Protein Cottage Cheese Oatmeal

Try adding cottage cheese to your oats. It makes them extra creamy and adds a huge boost of protein! We know what you're thinking: cottage cheese in oatmeal? It does slightly change the flavor, but it also makes the oatmeal extra creamy. via Eating Bird Food

Photo Credit: www.eatingbirdfood.com

Cottage Cheese Salad

This cottage cheese salad combines fresh veggies and herbs with cottage cheese for a simple, yet flavorful salad that’s low in calories, but packed with 29 grams of protein. This salad has a base of protein-packed cottage cheese and is topped with fresh veggies and herbs. via Eating Bird Food

Photo Credit: www.eatingbirdfood.com

Cottage Cheese Ice Cream

You only need 4 simple ingredients to make this viral cottage cheese ice cream! It’s super creamy, thick and packed with over 20 grams of protein! The base is just 2 simple ingredients: cottage cheese and honey. You can add peanut butter, chocolate, or whatever you choose! via Eating Bird Food

What to eat with cottage cheese

Cottage cheese is an endlessly versatile ingredient to incorporate in your cooking. What to eat with cottage cheese?

  • Fruit: Add fresh berries, peaches, bananas, or apples and cinnamon.
  • Vegetables: Make it into a lunch bowl with chickpeas, cucumber and tomato
  • Salad: Try a dollop in your salad for extra protein
  • Granola: Top it with granola for breakfast
  • Smoothies: Add a dollop to a smoothie recipe to add protein, like a strawberry smoothie or blueberry smoothie
  • Lasagna: Use it as a substitute for ricotta in lasagna
  • Toast: Add a spread on toast and top with savory toppings
  • Pancakes: Use it in pancake batter
  • Muffins: Use it in muffin batter
  • Scramble eggs: Throw it into scrambled eggs to add flavor and stretch the serving size

Cottage cheese nutrition

Is cottage cheese healthy? According to Healthline, this cheese is a great option if you’re looking to eat diary. Here are some of the benefits of cottage cheese:

  • It’s a low calorie cheese. A 1-cup serving has just 163 calories.
  • It’s very high in protein. 1 cup has a whopping 28 grams protein, over half your daily need. Impressively, the protein accounts for over 70% of the calories.
  • It’s also packed with nutrients like B vitamins, calcium, phosphorus, and selenium.

Ready to get to those cottage cheese recipes? Pick one above…or of course, just eat it with a bowl and spoon!

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Cottage Cheese Pancakes

Cottage Cheese Pancakes (& More Recipes!)

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 4-inch pancakes
Print Recipe

Description

This cottage cheese pancakes recipe is the best genius trick! It makes a protein packed pancake that tastes like French toast.

Ingredients

  • 4 eggs
  • 1 ½ cups small curd* cottage cheese
  • 3 tablespoons pure maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt

Instructions

  1. In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
  2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes. 
  4. Serve immediately, topped with pure maple syrup.

Notes

*Small curd cottage cheese is important for getting the right texture where the cheese melts into the pancake. Some brands labeled as “small curd” have fairly large curds, so the size varies based on brand. Experiment and find a brand that works for you! But don’t sweat it too much: you can make this recipe with any size curds, you just may end up with an appearance with some white flecks.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Cottage cheese recipes

A Couple Cooks - Recipes worth repeating.

Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

The post Egg Muffins appeared first on Budget Bytes.

It’s that time of year when we all try to get back into the groove of daily life, make a fresh fresh start, and rebuild good habits after the chaos of the holidays. Meal prepping has always been one of the things that really helps me save time, stay on budget, and keep overwhelm to a minimum. Especially meal prepping breakfast. Knowing that I don’t have to put any mental energy into breakfast every morning is a godsend! These super simple and versatile egg muffins have been my go-to meal prep breakfast for a few months now. With endless add-ins and flavor possibilities, I never get sick of this egg muffin recipe. Plus, they help me use up the odds and ends in my refrigerator every week!

Overhead view of egg muffins lined up in a grid on a blue background.

What Are Egg Muffins

Egg muffins, also known as egg bites, are eggs baked into a muffin tin with add-ins like vegetables, cheese, or meat. You can think of them like individual mini-sized frittatas! They’re small enough to be handheld and don’t require any utensils, so they make the perfect grab-and-go meal prep breakfast. They’re a great way to use up odds and ends in your refrigerator and since you can toss in just about any ingredient, and your taste buds will never get bored.

Ingredients for Egg Muffins

Egg bites are super simple and you’ll only need a few ingredients! Here’s what we use to make our soft and tender egg muffins:

  • Eggs: We used large eggs for this recipe, so make sure you have the correct size egg to keep the proportions the same.
  • Cottage Cheese: Mixing cottage cheese into the eggs adds more protein, more flavor, and helps keep the egg muffins super soft and tender (instead of rubbery). If you don’t like the texture of cottage cheese, don’t worry! It gets blended until smooth and creamy and you won’t even notice it.
  • Salt & Pepper: The eggs are seasoned simply with salt and pepper, but you could always experiment with other seasonings if you prefer.
  • Add-ins: We used a variety of add-ins below, like vegetables, cheese, and meat. We scavenged our fridge for this batch and made four flavors: spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese. See our suggested list of flavor combinations below!

How to Keep Egg Muffins Soft

Eggs tend to get rubbery if overcooked, so we use some tricks to keep these egg muffins soft and smooth instead of rubbery or spongey. Blending cottage cheese into the eggs helps the eggs cook more evenly and it helps stabilize the proteins a bit so they don’t get quite as stiff. It’s also important to keep a close eye on the egg muffins while they’re in the oven. The longer they cook, the more spongey they will become. Remove the egg muffins from the oven as soon as they are puffed in the center, no longer look wet in the center, and are just barely golden on the edges. If they’ve browned a lot on top, chances are they’re overcooked inside.

Egg Muffin Flavor Ideas

The fun part about egg muffins is that you can make so many different flavors! Here are some of my favorite ingredient combinations and flavor ideas:

  • Broccoli cheddar
  • Red pepper and goat cheese
  • Bacon and onion
  • Spinach and feta
  • Ham and cheese (cheddar or Swiss)
  • Sausage and onion
  • Spinach and tomato (sun dried or grape tomatoes)
  • Mushroom and onion

How to Store and Reheat Egg Muffins

After allowing the egg muffins to cool, they can be stored in an air-tight container in the refrigerator for about four days. To reheat, simply place the egg muffins on a plate and microwave for a brief 30 seconds on high power, or until heated through. Take care not to overcook the egg muffins while reheating, or they can become rubbery.

An egg muffin cut in half and held in a hand to show the inside.
Cooked egg muffins lined up in a grid on a blue surface.
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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.
Course Breakfast
Cuisine American
Total Cost $2.01 recipe / $0.34 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 (2 each)
Calories 137kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 10 large eggs $1.47
  • 1/2 cup cottage cheese* $0.50
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.5 cups chopped or shredded add-ins** prices vary

Instructions

  • Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
  • Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
  • Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
  • Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking the egg muffins or they'll become spongey. The egg muffins will puff up quite a bit as they bake and deflate as they cool. This is normal.
  • Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.
**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You’ll need 2 Tbsp total for each muffin. Make sure they’re finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.

Nutrition

Serving: 2muffins | Calories: 137kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Sodium: 367mg | Fiber: 0.02g

How to Make Egg Muffins – Step by Step Photos

Cheese, meat, and vegetables in muffin tin.

Preheat the oven to 375ºF. Next, decide what add-ins you’d like in your egg muffins. You’ll need about 2 Tbsp of finely chopped or shredded add-ins per muffin well. We did spinach & feta, breakfast sausage (leftovers) & onion, broccoli & cheddar, and red pepper & goat cheese. Make sure to use a non-stick muffin tin. If the muffin tin is older and the non-stick surface is worn, you may want to grease the tin with butter or oil. We did not use any butter or oil.

Eggs and cottage cheese in a blender.

Add 10 large eggs, ½ cup of cottage cheese, ½ tsp salt, and ¼ tsp pepper to a blender. Blend for about 30 seconds, or until smooth.

Egg mixture poured into the muffin tin.

Pour the blended egg mixture into the muffin tin, dividing equally between all twelve wells. It should come close to filling each well up to the top.

Baked egg muffins in the muffin tin.

Bake the egg muffins in the preheated 375ºF oven for about 18 minutes, or just until they no longer look wet in the center and they are barely golden around the edges. Be careful not to overcook the egg muffins or they’ll become spongey. The egg muffins will puff up quite a bit as they cook but will deflate back down as they cool. This is normal.

A stack of egg muffins on a blue background.

Allow the egg muffins to cool just until cool enough to handle, then gently wiggle them from the muffin tin and allow them to finish cooling on a wire rack (to prevent condensation). Enjoy warm or refrigerate until ready to eat!

Cooked egg muffins lined up in a grid on a blue surface.

More Breakfast Meal Prep Recipes

The post Egg Muffins appeared first on Budget Bytes.

14 Healthy Cottage Cheese Recipes

These 14 healthy cottage cheese recipes are easy to make that are high in protein and are super good for you. Cottage Cheese Recipes Cottage cheese is an underrated ingredient. Most people don’t realize how delicious it is or how many ways you can use …

These 14 healthy cottage cheese recipes are easy to make that are high in protein and are super good for you. Cottage Cheese Recipes Cottage cheese is an underrated ingredient. Most people don’t realize how delicious it is or how many ways you can use it in recipes. You can eat it plain, make cottage

Jello Salad

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!

The post Jello Salad appeared first on Budget Bytes.

When I say Jello, you say Salad! :) Friends, we’re taking you back in time today…way back! We’re making Jello Salad! A simple, sweet treat and potluck classic. This recipe has been popular for many years; maybe because it’s a simple, inexpensive dessert that can feed a large group. Or maybe it’s because it’s so good that family and friends are always asking for it. Either way we couldn’t wait to share our version with you. Keep reading for all the deets!

Overhead photo of jello salad.

What is Jello Salad

Jello Salad is a retro American dessert that was really popular in the 1960s. It’s usually made with flavored gelatin, fruit, and sometimes marshmallows, nuts, or even pretzels. Over the years this popular dish has transformed, to say the least, and now you can find several variations of jello salad.

I vividly remember my mother making a similar version of jello salad every Christmas. It was the perfect light & airy dessert to cap off a heavy holiday meal. Although this nostalgic dessert was super popular “back in the day” it’s still a big favorite today. Go ahead and make this jello salad for your next get-together, BBQ, potluck dinner, or holiday occasion!

Ingredients Needed For Jello Salad

We’re keeping this Jello Salad recipe simple, sweet, and delicious! Here’s what you’ll need:

  • Strawberry Gelatin: Choose your favorite flavored gelatin powder. Since we are including fresh strawberries in our jello salad, a strawberry flavored gelatin is the perfect choice.
  • Cottage Cheese: Yes, cottage cheese! It adds a wonderful creamy texture and a tangy flavor to help balance the sweetness of the dessert. And if you don’t like the texture of cottage cheese, don’t worry! We use a blender to whip the cottage cheese and gelatin together until they form a smooth and creamy consistency.
  • Homemade Whipped Cream – Whipped cream is the foundation for this salad, but you can totally use cool whip instead. More details on the difference between the two is listed below.
  • Strawberries and Crushed Pineapple – Finally add in your favorite fruit or other mix-ins. Fresh strawberries and crushed pineapple taste heavenly with this version.

Homemade Whipped Cream vs. Frozen Whipped Topping

We try to make things from scratch when we can, so we opted for homemade whipped cream in this jello salad. However, homemade whipped cream isn’t as stable as frozen whipped topping. If you plan to set this dessert outside at potlucks or parties, consider using cool whip or a store-bought whipped topping as these will hold their texture a bit longer. There are also ways to stabilize homemade whipped cream and make it last longer, usually by adding additional ingredients. Here’s a great article from Food52 about ways to stabilize whipped cream.

How to Store Jello Salad

We stored this Jello Salad in an airtight container in the refrigerator and it was still delicious the next day. It will last a day or two in the refrigerator, any longer than that and the whipped cream starts to slowly deflate. So be sure to share this dreamy dessert with your family and friends or gobble it all up yourself within a day or so!

Jello salad in 3 mason jars with sliced strawberry on top.

Let us know in the comments if you remember this classic, sweet dessert! ;)

Overhead photo of a whole full of jello salad topped with sliced strawberries.
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Jello Salad

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!
Course Dessert
Cuisine American
Total Cost $7.87 recipe / $1.12 serving
Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings 7 (about 1 cup each)
Calories 295kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 3 oz strawberry flavored gelatin $0.89
  • 2 cups cottage cheese, small curd $1.86
  • 20 oz crushed pineapple in juice (drained & juice reserved) $1.49
  • 1/2 lb fresh strawberries $1.49
  • 1 cup cold heavy whipping cream* $1.37
  • 1 tsp vanilla extract $0.72
  • 2 Tbsp granulated sugar $0.05

Instructions

  • Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
  • With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
  • In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
  • Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
  • Now carefully fold the whipped cream into the strawberry gelatin mixture.
  • Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
  • Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*An 8 oz container of store-bought whipped topping can be used in place of the homemade whipped cream.
*We use a blender to whip the cottage cheese and gelatin together until they form a smooth consistency. This helps break down the texture of cottage cheese.

Nutrition

Serving: 1cup | Calories: 295kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Sodium: 256mg | Fiber: 2g
Jello salad in 3 mason jars with sliced strawberry on top.

How to Make Jello Salad – Step by Step Photos

Chopped strawberries on a white cutting board.

Wash, remove the stems and quarter 1/2 pound of strawberries. Feel free to cut any large pieces in half again.

Crushed pineapples with the juice drained into a separate bowl.

Drain a 20 oz can of crushed pineapples really well and reserve 1/3 cup of the pineapple juice.

Strawberry gelatin, cottage cheese and pineapple juice in a blender.

In a blender, add a 3 oz package of strawberry flavored gelatin, 2 cups of small curd cottage cheese, and 1/3 cup of reserved pineapple juice.

Strawberry gelatin, cottage cheese and pineapple juice blended in blender.

Blend until smooth then add the mixture to a large bowl.

Whipped cream in a mixing bowl.

In a separate metal or glass bowl, add 1 cup heavy cream, 1 tsp vanilla extract, and 2 Tbsp granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.

Strawberry gelatin mixture and whipped cream folded together.

Now carefully fold the whipped cream into the strawberry gelatin mixture.

Chopped strawberries and crushed pineapple added to strawberry gelatin.

Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.

Jello Salad fully mixed together.

Refrigerate the jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving.

Jello salad in 4 mason jars with one jar being filled

Enjoy by serving in a serving bowl or portion them into fun, individual sized mason jars. Either way this is sure to be a big hit at your next occasion! ;)

Overhead photo of a bowl of jello salad, topped with sliced strawberries and a spoon scooping a small serving out.

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