Cottage cheese spread
Eating right means being prepared. When hunger strikes, have on hand low-fat snacks such as this cottage cheese spread.
This recipe was given to me by a Hungarian friend, Ildiko Worner. She likes to make a batch and keep it in the refrigerator. When she wants a little nibble of something, she has a bit of dip with fresh vegetable sticks or a toasted baguette slice.
The consistency of the spread is best when the cottage cheese is pressed through a sieve; pureeing it in a food processor tends to make it too thin. I like the simple flavors of onion and caraway seeds, but fresh herbs can be added to vary the taste.
Press cottage cheese through sieve with back of spoon. Stir in onion, paprika, caraway seeds and salt. Store in covered container in refrigerator.
Cut baguette into 32 thin slices and place in single layer on baking sheet. Spray slices with nonstick cooking spray. Bake at 400 degrees 5 minutes. Turn and spray second side with cooking spray. Bake until browned, 3 to 5 minutes. Cool, then store in resealable plastic bags until serving.
Serve cheese as spread on toasted baguette slices or serve as dip with celery and carrot sticks.
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