Light and Creamy Lemon Bars

This recipe comes from our friend at What’s for Dinner, Gena? – who loves dairy foods and got creative with cottage cheese for us this month! These lemon bars are a fun twist on a traditional favorite!

Makes 24 bars

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar, divided
  • 1/4 t. salt
  • 2 cups flour
  • 2 cups cottage cheese (I like lowfat, small curd)
  • 4 oz cream cheese (1 block)
  • juice and zest of 2 lemons (check for seeds!)
  • 3 eggs


  1. Preheat oven to 350° F.
  2. For shortbread crust, cream the butter, salt and 1/2 cup sugar in a mixer on medium speed with the paddle attachment. Add the flour and continue to mix on low until it turns to coarse crumbs, about 1 minute.
  3. Press into the bottom of a 9 x 13 glass baking dish. Bake for 20 min or until light golden brown. Let cool.
  4. Meanwhile, prepare filling. Add cottage cheese into a blender. Pulse until smooth.
  5. Add eggs and pulse just long enough to mix with cottage cheese.
  6. Add cream cheese, 1/2 cup sugar, lemon zest and lemon juice. Pulse or mix on low speed until ingredients are smooth.
  7. Pour onto crust and bake at 350° F for 40 minutes or until set in the middle.
  8. Let cool and serve.
  9. Enjoy!!
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Lasagna Cups

This recipe comes from our friend at What’s for Dinner, Gena? – who loves dairy foods and got creative with cottage cheese for us this month! These lasagna cups will make a quick, fun dinner for the whole family.


Serves 4-5

  • 1  1/4 cups macaroni
  • 6 t. water
  • 1 cup marinara sauce (I choose brands that don’t add sugar)
  • 24 small spinach leaves
  • 1 egg
  • 2 cups cottage cheese (I like lowfat, small curd)
  • 1 t. dried or fresh parsley
  • 1  1/4 cups mozzarella, shredded
  • basil for garnish


  1. Preheat oven to 350° F.
  2. Mix cottage cheese, egg and parsley in a bowl and set aside.
  3. Divide macaroni noodles evenly among cups of a muffin tin (see picture below).
  4. Add 1/2 t. water to each cup of noodles.
  5. Spoon about 1 T of marinara on top of noodles in each cup.
  6. Add 2 small spinach leaves over marinara.
  7. Divide the cottage cheese/egg mixture evenly over the spinach in each of the cups.
  8. Top each cup with shredded mozzarella.
  9. Bake for 25 min. or until cheese is bubbly and starting to brown.
  10. Let cool for a couple minutes. Remove by running a spoon around edge of each cup and scooping from the bottom onto a plate.
  11. Garnish with torn basil.
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Blackberry Lemon Cottage Cheese Pancakes

This recipe comes from our friend at What’s for Dinner, Gena? – who loves dairy foods and got creative with cottage cheese for us this month!

Serves 5-6

  • 1  1/2 cups flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 2 eggs
  • 2 cups small curd, lowfat cottage cheese
  • 1 cup milk
  • 1 T fresh lemon juice
  • 1 t. pure vanilla extract
  • 6 oz. fresh blackberries
  • butter for serving and greasing the pan (I use unsalted)
  • pure maple syrup for serving


  1. Combine dry ingredients in a large bowl.
  2. In a large measuring cup or another bowl, add eggs and beat together with a fork.
  3. Add cottage cheese, milk, lemon juice and vanilla to eggs and stir until combined.
  4. Add cottage cheese mixture to dry ingredients and mix until combined. Add a little more milk if batter is too thick.
  5. Add blackberries to batter. Using the back of a fork, mash berries against the side of bowl, releasing their juices and breaking them apart. Mix well.
  6. Heat griddle over medium heat. Add a little butter and spread to cover pan, to keep pancakes from sticking.
  7. Use a 1/4 cup measuring cup to pour batter onto hot griddle. Our griddle fits 6-8 pancakes at a time. Let cook for about 1  1/2 min. or until bubbles form and edges look dry. Flip pancakes and let cook for another minute or until cooked through and golden brown on both sides.
  8. Serve with warmed pure maple syrup and a pat of butter!  Enjoy!
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Healthy Scratch Pizza Dough

We talk about how pizza is a great healthy meal here at Western Dairy a lot – and we often tell you to use home-made, whole-grain dough to start. Have you been struggling to find a healthy pizza dough recipe? Well, here it is, from our friend Chef Jason K. Morse, CEC – Owner 5280 Culinary Spices. Chef Morse is a talented Chef and the Rocky Mountain Ace Hardware Grill Expert. These recipes adapt easily from oven, to grill, to wood pellet grill. Enjoy these fun creations at your next tailgate party or the Friday night pizza and game night. They are sure to be crowd pleasers. Happy Cooking!

Recipe makes 2 16 inch pizzas. Try these creative ideas for toppings: Luau Time, Kung Pao or Harvest Veggie!

We also have school-meal versions of these pizza recipes here


  • 4 1/2 tsp active dry yeast
  • 3 1/2 cups tepid (105 degree) tap water
  • 5 cups ultra whole grain flour
  • 3 cups all purpose flour
  • 1 1/2 cups cake flour – soft as silk
  • 2 tsp kosher or sea salt
  • 2 tbsp granulated white sugar
  • 3 tbsp canola or vegetable oil (can use olive oil if desired)



  1. In a large stainless bowl dissolve the yeast in the tepid water (105 degrees) for about 4-5 minutes. Stir 2 times in 4-5 minutes
  2. In a kitchen mixer bowl add ALL the flours and using the dough hook mix on low speed for 2 minutes or until fully combined
  3. Add to the flour: Yeast, Salt, Sugar and work into the flour slowly with the dough hook. Keep on low speed.
  4. Once fully combined turn to medium speed and set timer for 15 minutes. Test dough at 15 minutes, it should be pliable and warm to the touch, with a smell of active yeast
  5. Divide the dough into 2 dough balls, each one weighing 2lb – 4oz. Place onto parchment lined cookie sheet pans and cover with plastic wrap
  6. Allow to bench proof (kitchen proof) for 20 minutes, or until about 1.5 times in size
  7. Punch down the dough and using a lightly floured counter top roll the dough into approx. 1/8 thick round. Approx 16”
  8. CHEF TIP – Pizza dough can be par baked, cooled and frozen to be used at a later date. Simply pierce the pizza dough edge and center with a fork to prevent bubbles and bake at 450 for 4 minutes on each side

Nutrition Data: per serving – based on 8 servings per pizza Cal – 290 Fat – 4g Sat fat – 0g Chol – 0mg Sod – 295mg Carb – 57g Fiber – 6g Sugars – 2g Protein – 9g


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Breakfast Sundae

This recipe was made for us by What’s for Dinner, Gena – a Colorado food blogger and friend of Western Dairy!

Makes one sundae

  • 1 cup lowfat, small curd cottage cheese
  • 3 oz fresh raspberries (approximately 16 berries)
  • 1/3 cup of your favorite granola (we like Bear Naked -whatever granola you choose, be sure to read the label, as some granolas have way too much sugar. I like to buy ours with less than 8 g per serving.)
  • 1/3 cup canned pineapple, with a little juice reserved
  • mint or basil for garnish, optional


  • Add a little of the reserved pineapple juice with the cottage cheese, if desired.
  • Layer ingredients in a parfait glass. Begin by adding half of cottage cheese in the bottom of glass.
  • Add half of the raspberries on top of cottage cheese, approximately 8 berries.
  • Then add the granola, pineapple, rest of the cottage cheese and the rest of the berries.
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