Bethenny calls this her best supermodel snack to date, and it’s giving buffalo turkey taco with a twist. It starts with cottage cheese and buffalo sauce blended into a spicy, creamy dip. (Blended is key. Don’t even think about skipping that step. She uses her immersion blender because it’s fast, easy, and gets rid of the curds, which B wants nowhere near this snack.) Then she takes a corn cake, adds a generous shmear of the dip, and layers it up with shaved turkey, guacamole or sliced avocado, and taco seasoning. If she’d had salsa in the fridge, that would’ve gone on too.
This one hits all the right notes: salty, spicy, crunchy, creamy, and actually filling. It’s quick, it’s high-protein, and it feels like something you’d make after a long day when you want real food but can’t be bothered. Each corn cake has a little personality of its own, depending on how you top it. Make one or a few, dress them up or keep them simple, eat them at the counter or plate them nicely if you’re feeling civilized.
Bethenny made it twice in a row and declared the B is back—so yeah, this one’s a keeper. Keep it in the lunch rotation with her supermodel turkey and tomato sandwich, then finish off with her protein-packed pudding for dessert.
Ingredients:
- 1/2 cup low-fat cottage cheese
- A few spoonfuls of buffalo sauce (to taste)
- 1 corn cake or rice cake
- Shaved turkey
- Dollop of guacamole or a few slices of avocado
- Sprinkle of taco seasoning or guacamole seasoning
- Optional: salsa, chopped greens, pepperoncinis, or any extras you have in the fridge
Instructions:
- In a small bowl or cup, blend the cottage cheese and buffalo sauce using an immersion blender until smooth and creamy.
- Spread a generous shmear of the dip onto a corn cake.
- Layer with shaved turkey, a dollop of guacamole or sliced avocado, and a light sprinkle of taco or guacamole seasoning.
- Top with anything else you're craving—Bethenny would’ve added salsa if it was in the fridge.
- Serve immediately. Repeat for a second if you're feeling like the B is back.