This salty, crumbly Greek cheese is brilliant tossed through salads, sprinkled atop pizza, stirred through tarts and paired with olives.

It also happens to be one of the healthiest cheeses on the market.

“It’s low in calories with a strong, creamy taste which will naturally lead you to use less, while still getting a good dose of calcium and protein,” says Lyndi. “One thing to bear in mind is the salt content, as some commercial fetas may contain a large percentage of sodium, which can lead to fluid retention and bloating.” Where possible, go for reduced-salt fetas or skip the salt in your salad dressing.

“When you’re trying to lose weight, it can be tempting to want to cut out calories and so the feta in your salad can often be forgotten,” says Lyndi. “But adding feta to your salad can actually help you lose weight in the long term it will help you stay fuller for longer by providing slow burning, low GI energy and your salads will be far tastier, helping prevent feelings of deprivation.”

Get the recipe here. 

This is one of those foods you either love or hate. It might be hard getting your head around the creamy and lumpy texture, but this is one of the healthiest cheeses out there.

Cottage cheese is low in calories with only 98 calories per 100 grams, and very high in casein, a slow-releasing protein which will keep you fuller for longer and continue to build and repair your muscles throughout the day. In fact, it’s a popular food loved by body builders and gymgoers.

“Cottage cheese is the ideal choice when you’re craving something light but also in need of essential nutrients,” says Lyndi. “It has gotten a bad rep as a ‘diet’ food along with poached chicken and rice cakes, but cottage cheese is delicious when added to a salad or sandwich.”

Cottage cheese can also be easily incorporated into many sweet and savoury dishes. Try spreading it over crackers with sliced cherry tomatoes for a quick snack, or toss through a quiche and ricotta.

It makes a delightfully light-flavoured substitute for cream cheese in cheesecakes!

Get the recipe here.http://www.womensweekly.com.sg/recipe/appleberry-pancakes-ricotta/

With a light, fluffy and creamy texture, ricotta can be incorporated into everything from lasagna to cheesecakes.

You will find both regular and skim varieties of ricotta in the supermarkets, with both cheeses being relatively low in calories in comparison to high-fat cheeses on the market. Both cheeses are high in protein and calcium, however keep in mind that low-fat versions contain significantly more sodium.

To get the cheesy hit without the added fat, try tossing ricotta through your pasta dishes, using it to bulk up your pancakes or sprinkling it atop pizza in place of cheddar.

“[This way], you’ll still get the creamy taste, without loading up on unnecessary calories,” says Lyndi.

Get the recipe here. 

Mozzarella is a light, fresh cheese traditionally made with Italian buffalo milk which is often broken up and scattered over pizzas or tossed through pasta or salads.

A good quality mozzarella is lower in fats than many other commercial cheeses on the market, and is significantly lower in sugar and salt. It’s a great substitute for higher-fat cheeses and gives a similar texture when melted.

Try it melted over pizza and flat-breads. “Mozzarella is really flavourful and rich so there is no need to drown your home made pizza in cheese,” says Lyndi. “Try using half the amount of mozzarella of your pizza creations or ask your local pizzeria to do the same – this will help combat overeating, whilst ensuring you still get to have your pizza, and eat it too.”

You can also enjoy your mozzarella stuffed inside baked potato broken up over pasta or risotto.

Get the recipe here.

Text: bauersyndication.com.au, Additional reporting: Elizabeth Liew