Breastfeeding Friendly Dill Cucumber Cottage Cheese Boats
These crisp cucumber boats are the kind of fresh, no-fuss snack that feels like a treat without any of the effort. Hollowed-out English cucumbers get loaded with a creamy cottage cheese filling seasoned with fresh dill, chives, garlic powder, and a pinch of salt — simple ingredients that come together in minutes. Cottage cheese is a genuinely great choice when you're nursing, delivering a solid hit of protein and calcium in every bite without anything heavy or processed weighing you down. The fresh herbs keep things bright and flavorful, and a quick chill in the fridge lets the filling firm up just enough so it holds its shape beautifully in the boats. This is the kind of recipe that works equally well as a light lunch, an afternoon snack, or something to set out when you need to eat with one hand free. Clean, cool, and satisfying — it's exactly what you want when your body is working hard and you need real nourishment fast.
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Learn more →Ingredients
4 servings
- 4 medium english cucumbers
- 2 cups low-fat cottage cheese
- 3 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp garlic powder
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tsp fresh dill sprigs (optional)
Instructions
- 1
Trim the ends from each cucumber and halve them lengthwise. Use a small spoon or melon baller to scoop out the seeds and a shallow channel of flesh, leaving a sturdy shell about 1/4 inch thick. Pat the inside of each boat dry with a paper towel.
- 2
In a mixing bowl, combine the cottage cheese, dill, chives, garlic powder, and salt. Stir with a fork until evenly mixed.
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