Ingredients:

  • 15 oz (425g) part-skim ricotta cheese
  • 1 cup (225g) low-fat cottage cheese
  • 1 large egg
  • 1/2 cup (50g) low-sodium grated Parmesan cheese
  • 1 cup (115g) shredded part-skim mozzarella cheese
  • 2 tbsp (8g) fresh Italian parsley, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground black pepper

Instructions:

  1. Place the 1 cup (225g) low-fat cottage cheese in a fine-mesh strainer over a bowl for 5–10 minutes to remove excess liquid.
  2. In a large mixing bowl, combine the 15 oz (425g) part-skim ricotta cheese and the strained cottage cheese.
  3. Whisk in the 1 large egg until the mixture is smooth and the egg is fully incorporated.
  4. Gently fold in the 1/2 cup (50g) low-sodium Parmesan cheese, 1 cup (115g) shredded part-skim mozzarella cheese, and 2 tbsp (8g) chopped fresh Italian parsley.
  5. Stir in the 1/2 tsp (3g) salt and 1/4 tsp (1g) ground black pepper until evenly distributed and the mixture is fluffy.