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Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake for Guilt-Free Indulgence

This Lemon Raspberry Cottage Cheese Bake combines protein-rich ingredients for a refreshing and guilt-free dessert.
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180

Ingredients
  

For the Bake
  • 2 cups Cottage Cheese Full-fat offers the best texture
  • 3 large Eggs Acts as a binder
  • 1 cup Raspberries Fresh or frozen
  • 1 cup Almond Flour Gluten-free option
  • 1/4 cup Honey Can substitute with maple syrup
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 tablespoon Lemon Zest For brightness
  • 2 tablespoons Lemon Juice Essential for flavor
  • 1 teaspoon Baking Powder For leavening
Optional Toppings
  • 1 cup Greek Yogurt For creaminess
  • 1/2 cup Fresh Berries For garnish
  • 1/4 cup Almond Meal For dusting
  • Lemon Glaze Optional drizzle to elevate

Equipment

  • oven
  • 8x8-inch baking dish
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
  2. In a large mixing bowl, combine the cottage cheese, eggs, honey, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  3. Gently fold in the almond flour and baking powder until just mixed.
  4. Carefully fold in the raspberries, ensuring not to break them.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Bake for about 30-35 minutes, until edges are golden and center is set with a slight jiggle.
  7. Let cool in the pan for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Serve warm or chilled with Greek yogurt or fresh berries for an extra special touch.

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