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Has any of you made cottage cheese pastry? Cottage cheese subbed for butter.
- Thread starter Marg CDN
- Start date
marsha-tbay
Well-known member
Marge, I haven't but yesterday came across a vegan pastry sub. It's for a turnover pastry. Will this
help you for me to post? I also recently have come across butter substitutions (not cottage cheese) if you'd like me to post.
I made a substitute cream for my husband's coffee yesterday...equal amounts of silken tofu and soy milk, blended well in a blender.
help you for me to post? I also recently have come across butter substitutions (not cottage cheese) if you'd like me to post.
I made a substitute cream for my husband's coffee yesterday...equal amounts of silken tofu and soy milk, blended well in a blender.
I've made some that ALSO has butter. REC: cottage cheese pastry. Do you want to sub different fat,
or to reduce the fat? If you're concerned with cholesterol but not fat, I've had success substituting Smart Balance for some of the butter, or substituting canola oil for some of the butter.
To reduce the amount of butter used in a sauteed dish, saute in canola oil, and add a little melted butter at the end for flavor.
Cottage Cheese Pastry
2 cups flour
1 cup cold butter or margarine
1 cup cream-style cottage cheese
Cut butter into flour (or pulse in a food processor). Mix in cottage cheese with a fork until just combined. Gather into a ball, cover with plastic wrap, and chill until ready to use.
This will make about enough for a covered pie, though I always use it for turnovers.
or to reduce the fat? If you're concerned with cholesterol but not fat, I've had success substituting Smart Balance for some of the butter, or substituting canola oil for some of the butter.
To reduce the amount of butter used in a sauteed dish, saute in canola oil, and add a little melted butter at the end for flavor.
Cottage Cheese Pastry
2 cups flour
1 cup cold butter or margarine
1 cup cream-style cottage cheese
Cut butter into flour (or pulse in a food processor). Mix in cottage cheese with a fork until just combined. Gather into a ball, cover with plastic wrap, and chill until ready to use.
This will make about enough for a covered pie, though I always use it for turnovers.
You may just get me to try slowing down on the fat content in my foods. At least now I'll
think about using something else when I'm putting a slab of butter into a saute pan. It always looks so small and harmless though.
Two years ago, my doc said my good cholesterol was so high that I could eat any amount of fat that I wanted, for the rest of my life and would never have a problem. I guess she didn't mean quite as much as I have been ingesting because now she's saying I should be on lipitor.
Thanks Junebug.
think about using something else when I'm putting a slab of butter into a saute pan. It always looks so small and harmless though.
Two years ago, my doc said my good cholesterol was so high that I could eat any amount of fat that I wanted, for the rest of my life and would never have a problem. I guess she didn't mean quite as much as I have been ingesting because now she's saying I should be on lipitor.
Thanks Junebug.