Eat In. Cottage cheese.

Still avoiding hard food post-dental surgery, I'm enjoying the simple goodness of cottage cheese. It's so versatile--you can literally have it at any time of the day. It goes well with everything from pineapple or strawberries in the morning, to lightly toasted sourdough with cracked pepper and sea salt in the evening, or just on its own for a mid-day snack.

Gelson's sells a convenient four-pack of California-made Knudsen brand 'On the Go!' cottage cheese, which are about the size of small yogurts (4 ounces).

-- Leslie Anne Wiggins

Photo credit: sodahead.com

Eat In. Raspberries and cottage cheese.

I recently saw an article about the wonders of cottage cheese in the New York Times, accompanied by this amazing recipe. Cottage cheese is amazing, packed with 14 grams of protein and very low fat and calories.

This recipe was absolutely delicious, and could either be a healthy breakfast, excellent dessert, or a nice snack. I made this for my family the other day and they loved it. It is so refreshing, healthy, and delicious, it's perfect for summer.

What you'll need:

1 package of frozen raspberries

1 package of cottage cheese (fat content is up to you)

1 package of plain yogurt ("")

1 lemon

sugar

What you'll do:

1. Put the raspberries in a bowl, and let them thaw with a bit of sugar over them.

2. Zest a lemon and pour a good bit of the juice from the lemon over it. This is key, it really makes the dish. I used a Meyer lemon from our garden and it was superb.

3. Blend equal parts cottage cheese and plain yogurt in the blender. I added a bit of honey to the mix in the blender because the plain yogurt was too tart for my taste.

4. Pour the raspberry mix over the yogurt/cottage cheese mix and you're all set.

-- Lauren Williams