Cheese, cottage cheese, with gelatin dessert and vegetables
Common food
Photo: Wikipedia
A light, refreshing savory salad that combines the mild tang of cottage cheese with the wobbly texture of gelatin dessert and the crispness of fresh vegetables. It's a low-calorie, high-protein dish that feels both substantial and light, often served chilled as a side or light meal. The interplay of creamy, gelatinous, and crunchy textures makes it a unique and satisfying bite.
Calorie split: 37% protein · 33% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its refreshing, cool texture and the satisfying contrast between the creamy cottage cheese, the jiggly gelatin, and the crisp vegetables. It's a versatile dish that can be customized with various vegetables and herbs, making it a staple in many light, healthy meal plans.
⚠️ Watch-outs & how to enjoy it better
The gelatin component can be off-putting to some, especially those who prefer purely crunchy or creamy textures, and it's a common allergen for those with gelatin sensitivities. Additionally, the sugar content (5.37g per 100g) might be a concern for those monitoring blood sugar levels. To counteract this, pair it with a source of healthy fat or fiber, like avocado or nuts, and opt for low-sugar gelatin dessert mixes.
Key benefits
- High protein content (8.03g per 100g) supports muscle maintenance
- Very low in calories (85 kcal per 100g) for weight management
- Good source of calcium from cottage cheese
- Low in fat (2.8g per 100g) compared to many salads
- Contains gelatin, which may support joint and gut health
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Gelatin desserts were once considered a luxury food in the 19th century, requiring hours of preparation to extract gelatin from animal bones, making this dish a symbol of both simplicity and historical culinary ingenuity.
Full nutrition (USDA data · scales with serving)
| Water | 81.0 g |
| Energy | 85.0 kcal |
| Protein | 8.0 g |
| Total lipid (fat) | 2.8 g |
| Carbohydrate, by difference | 7.1 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 5.4 g |
| Calcium, Ca | 61.0 mg |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 109 mg |
| Potassium, K | 103 mg |
| Sodium, Na | 254 mg |
| Zinc, Zn | 0.31 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 6.7 ug |
| Vitamin C, total ascorbic acid | 3.8 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.12 mg |
| Niacin | 0.15 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 12.9 mg |
| Vitamin B-12 | 0.44 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 43.0 ug |
| Retinol | 24.0 ug |
| Carotene, beta | 193 ug |
| Carotene, alpha | 77.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 23.0 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.28 g |
| SFA 16:0 | 0.81 g |
| SFA 18:0 | 0.25 g |
| Fatty acids, total monounsaturated | 0.60 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.47 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.09 g |
| PUFA 18:2 | 0.07 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 12.0 mg |
Amino acid profile (per 100g)
Estimated from Crackers, cheese, sandwich-type with cheese filling — USDA does not publish this profile for Cheese.
| Tryptophan | 0.11 g |
| Threonine | 0.33 g |
| Isoleucine | 0.36 g |
| Leucine | 0.64 g |
| Lysine | 0.39 g |
| Methionine | 0.15 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.25 g |
| Valine | 0.38 g |
| Arginine | 0.29 g |
| Histidine | 0.17 g |
| Alanine | 0.30 g |
| Aspartic acid | 0.52 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.24 g |
| Proline | 0.77 g |
| Serine | 0.40 g |
FAQ
Is this dish suitable for vegetarians?
No, traditional gelatin is derived from animal bones and skin, making it unsuitable for vegetarians. However, you can use agar-agar or other plant-based gelatin substitutes to make a vegetarian version.
Can I use flavored gelatin dessert for this recipe?
Yes, you can use flavored gelatin dessert, but be mindful of the added sugar content. Opt for sugar-free or low-sugar versions to keep the dish healthier.
How long does this dish last in the refrigerator?
This dish can be stored in the refrigerator for up to 3-4 days. Ensure it's covered tightly to prevent it from absorbing other odors and to maintain its texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.85 kcal/g · 38% calories from protein · 0.2 g fiber · 5.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.47 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.