Want to cut fat but keep the flavor? Consider cottage cheese

Simply spoon the cottage cheese straight from the carton and use or, for extra points, drain or blot the excess moisture from the cottage cheese and pulse in the food processor and you'll have almost exactly the texture of ricotta cheese.

Add smashed garlic, lemon juice, fresh herbs and black pepper, and you have a tasty dressing or dip.

Loads of lemon zest keep it exciting, and the almond flour ensures that the fats are healthy (and offer a smidge of protein and nutrients).

2 tablespoons unsalted butter, room temperature

In a medium bowl, use an electric mixer to whip the egg whites to stiff peaks, then set aside.

Add the cottage cheese, lemon zest and vanilla, then mix on medium until very well blended and the cottage cheese is broken down a little.

Mix half of the dry ingredients into the butter and egg mixture and mix on low with the mixer.

Using a rubber spatula, fold in half of the whipped egg whites rather briskly until well mixed into the batter.

Nutrition information per serving: 140 calories; 50 calories from fat (36 percent of total calories); 6 g fat (2 g saturated; 0 g trans fats); 60 mg cholesterol; 135 mg sodium; 19 g carbohydrate; 2 g fiber; 11 g sugar; 5 g protein.