It’s hard to think about cottage cheese without conjuring up images of Jane Fonda workouts, brightly coloured leg warmers and other 80s throwback vibes – and the cottage cheese and pineapple pots are best left in that decade, in our opinion.

But this versatile and tasty (not to mention nutritious) cheese is enjoying a huge resurgence, as #CottageCheese reaches Gen Z, with everything from cottage cheese ice cream to how to make your own trending on the internet. 

And it’s not all hot air, either, as cottage cheese is rather good for us: “Cottage cheese is a great choice to include within a healthy, well-balanced diet,” says dietitian Ro Huntress.

“It has a high protein content and also contains calcium and a variety of B vitamins. Some cottage cheese even contains probiotics to support gut health – so look out for this on the label.”

Its mild flavour and creamy texture lends itself to sweet and savoury dishes alike, so if you want to jump on the bandwagon, here are our top three recipes you should try – all nutritionist approved. 

Cottage cheese and veggie stuffed bell peppers

Ingredients

4 bell peppers (any colour)

200g cottage cheese

75g chopped mixed vegetables (such as carrots, courgette and tomatoes)

25g chopped onion

2 cloves garlic, minced

¼ teaspoon dried oregano

Salt and pepper to taste

Method

1. Preheat the oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a mixing bowl, combine cottage cheese, chopped vegetables, onion, garlic, dried oregano, salt, and pepper.
3. Stuff the bell peppers with the cottage cheese and vegetable mixture, pressing it gently.
4. Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes until the peppers are tender and the filling is heated through.
5. Remove from the oven and let them cool for a few minutes before serving.

Ingredients

200g cottage cheese

150g mixed berries (such as strawberries, blueberries, and raspberries)

2 tablespoons honey

25g granola (optional)

Method

1. In a glass or a bowl, layer cottage cheese, mixed berries, and drizzle with honey.
2. Repeat the layers until all the ingredients are used, finishing with a dollop of cottage cheese and a few berries on top.
3. Sprinkle granola over the top for added crunch if desired.
4. Serve immediately as a healthy and refreshing breakfast or snack.
5. Alternatively, you can freeze the cottage cheese and berries for a tasty and cooling dish.

Ingredients

2 boneless, skinless chicken breasts

200g fresh spinach leaves

100g cottage cheese

25g grated parmesan cheese

2 cloves garlic, minced

Salt and pepper to taste

Olive oil for cooking

Method

1. Preheat the oven to 200°C (400°F). Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so you can open them like a book.
2. In a mixing bowl, combine cottage cheese, spinach, parmesan cheese, minced garlic, salt, and pepper.
3. Spread the cottage cheese and spinach mixture evenly on one side of each chicken breast. Fold the other side over to cover the filling.
4. Heat some olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and bake for about 15-20 minutes until the chicken is cooked through and no longer pink in the centre.
6. Remove from the oven, let it rest for a few minutes, then slice and serve.

Images: Getty