Pregnancy Friendly Dill Cucumber Cottage Cheese Boats
Crisp cucumber shells loaded with a creamy, herb-flecked cottage cheese filling make for one of those snacks that feels indulgent but is genuinely nourishing. The low-fat cottage cheese brings a solid hit of protein and calcium — two things that matter a lot when you're eating for two — while staying light enough that it won't leave you feeling heavy. Fresh dill and chives do serious flavor work here, turning a simple filling into something that tastes bright and a little fancy. The garlic powder adds just enough savory depth without any of the intensity that can sometimes feel unwelcome during pregnancy. There's no cooking involved beyond a quick chill in the fridge, which means minimal effort and no heat in the kitchen. Letting the filling rest for those ten minutes is worth it — the herbs bloom into the cottage cheese and the texture firms up just enough to mound beautifully in each boat. These are the kind of bites you'll want to keep stocked in the fridge all week.
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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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