Lemon Raspberry Cottage Cheese Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fold in Raspberries: Carefully fold in the raspberries, being mindful not to break them apart to keep their shape and juices intact.
- Transfer Batter to Dish: Pour the batter into the prepared baking dish and spread it evenly to ensure even baking.
- 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.
- 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
