Eating right means being prepared. When hunger strikes, have on hand low-fat snacks such as this cottage cheese spread.
This recipe was given to me by a Hungarian friend, Ildiko Worner. She likes to make a batch and keep it in the refrigerator. When she wants a little nibble of something, she has a bit of dip with fresh vegetable sticks or a toasted baguette slice.
The consistency of the spread is best when the cottage cheese is pressed through a sieve; pureeing it in a food processor tends to make it too thin. I like the simple flavors of onion and caraway seeds, but fresh herbs can be added to vary the taste.