Ingredients
1 ½ cups (225g) low-fat cottage cheese (4% milkfat)
½ cup (75g) plain Greek yogurt (non-fat)
1 tbsp (15g) ranch seasoning blend (alcohol-free)
½ tsp garlic powder
¼ tsp onion powder
¼ tsp salt-free herbs (optional)
1 medium cucumber (about 10 oz/280g), peeled and diced
¼ cup (15g) fresh dill or parsley (chopped)
1 tbsp (15ml) lemon juice (optional, for tang)
1 tsp (5ml) avocado oil (optional, for richness)
Instructions
Combine cottage cheese and Greek yogurt in a medium bowl.
Mix in ranch seasoning, garlic powder, onion powder, and herbs.
Fold in cucumber dice and dill/parsley.
Cover and refrigerate for 15 minutes to chill.
Use a small cookie scoop or spoon to portion into 12 equal balls (1 tbsp each).
Optionally roll portions in additional seasoning or lemon zest for extra flair.
Store in an airtight container in refrigerator until ready to serve.
Notes
For extra creaminess, blend cottage cheese until smooth.
Use English (seedless) cucumber for fewer seeds.
Refrigerate for up to 24 hours; consume chilled for best texture.
Add ½ tsp black pepper to enhance protein absorption.
Vegetarian: Ensure seasonings are vegan-friendly.
Gluten-free option: Use certified GF ranch seasoning.
- Prep Time: 15
- Category: High Protein Snacks
- Method: Making/Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite (8g serving)
- Calories: 28
- Sugar: 1g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 10mg