Lemon Raspberry Cottage Cheese Bake Recipe

Introduction

This Lemon Raspberry Cottage Cheese Bake is a delightful, light dessert that balances tangy citrus with sweet berries. It’s easy to prepare and perfect for a wholesome treat any time of day.

Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1 cup fresh or frozen raspberries
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon
• 1 teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Step 2: 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.
3. Step 3: Gently fold in the almond flour and baking powder until just combined.
4. Step 4: Carefully fold in the raspberries, being mindful not to break them apart too much.
5. Step 5: Pour the batter into the prepared baking dish and spread it out evenly.
6. Step 6: Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
7. Step 7: Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!

Tips & Variations

• Use fresh raspberries for the best texture, but frozen work well too—just gently thaw before folding in.
• Substitute almond flour with oat flour for a different nutty flavor and texture.
• Add a sprinkle of powdered sugar or a drizzle of extra honey on top for added sweetness.
• For a dairy-free version, try using a plant-based cottage cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy cold for a refreshing snack. This bake does not freeze well due to the texture of cottage cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or gluten-free flour?

Yes, you can substitute regular all-purpose flour if you don’t need a gluten-free option, though the texture might be slightly different.

Is this recipe suitable for breakfast?

Absolutely! The cottage cheese and eggs provide protein, making this bake a nutritious and satisfying breakfast or snack.

Lemon Raspberry Cottage Cheese Bake Recipe

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★★★★★

4.9 from 153 reviews

This Lemon Raspberry Cottage Cheese Bake is a wholesome and delicious dessert or breakfast option that combines the tartness of fresh raspberries and lemon with the creamy texture of cottage cheese. Naturally gluten-free and sweetened with honey or maple syrup, it’s a delightful, protein-rich dish that’s perfect for a nutritious start to the day or a light treat.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1 cup fresh or frozen raspberries
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon
• 1 teaspoon baking powder

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk thoroughly until the mixture is smooth and well blended.
3. Add Dry Ingredients: Gently fold in the almond flour and baking powder until just combined, taking care not to overmix to maintain a light texture.
4. Fold in Raspberries: Carefully fold in the raspberries, being mindful not to break them apart to keep their shape and juices intact.
5. Transfer Batter to Dish: Pour the batter into the prepared baking dish and spread it evenly to ensure even baking.
6. Bake: Bake in the preheated oven for 30–35 minutes, or until the edges are set and the top is lightly golden brown, indicating it’s cooked through.
7. Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

• For a dairy-free version, substitute cottage cheese with a firm tofu blend or a vegan ricotta alternative.
• The use of almond flour keeps this recipe gluten-free; ensure to use certified gluten-free flour if sensitivity is a concern.
• Fresh raspberries can be swapped with frozen ones, but avoid thawing to prevent excess moisture in the batter.
• Honey or maple syrup can be adjusted for sweetness preference or substituted with a low-calorie sweetener, keeping in mind texture differences.
• Store any leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: lemon raspberry bake, cottage cheese dessert, gluten free breakfast, healthy bake, protein rich bake