Lemon Raspberry Cottage Cheese Bake
A light and easy dessert that combines protein-packed cottage cheese with the sweet-tart flavor of fresh raspberries and lemon, perfect for breakfast, a snack, or a healthy treat.
Ingredients
Main Ingredients
- 2 cups cottage cheese Use low-fat or regular cottage cheese.
- 3 large eggs
- 1 cup fresh or frozen raspberries Fresh raspberries are best when in season.
- 1/2 cup almond flour or gluten-free flour
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 1 teaspoon vanilla extract
- 1 small lemon (zest and juice)
- 1 teaspoon baking powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
- Gently fold in the almond flour and baking powder until just combined.
- Carefully fold in the raspberries, being mindful not to break them apart too much.
- Pour the batter into the prepared baking dish and spread it out evenly.
Baking
- Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!
Notes
Serve warm or at room temperature, with a dollop of whipped cream or a scoop of yogurt. Store leftovers in the refrigerator for up to 3 days or freeze individual slices.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 5g
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