Description
Indulge in the delightful taste of our Lemon Raspberry Cottage Cheese Bake, a light and creamy dessert that doubles as a nutritious breakfast option. This versatile recipe combines the zesty flavor of lemon with sweet bursts of fresh raspberries, making it perfect for brunch gatherings or guilt-free weekday treats. High in protein and low in sugar, this bake is not only easy to prepare but also caters to gluten sensitivities when made with almond flour. Enjoy it warm or chilled, topped with yogurt or drizzled with honey for an extra touch of sweetness.
Ingredients
Scale
- 2 cups cottage cheese
- 3 large eggs
- 1 cup raspberries (fresh or frozen)
- 1/4 cup honey or maple syrup
- Zest and juice of 1 small lemon
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a mixing bowl, whisk together cottage cheese, eggs, honey/maple syrup, vanilla extract, lemon zest, and lemon juice until well blended.
- Gently fold in almond flour and baking powder until just combined.
- Carefully add raspberries, folding them in gently.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes until the edges are set and the top is golden.
- Allow cooling for a few minutes before slicing. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 150
- Sugar: 6g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg