Description
Indulge in the delightful goodness of Lemon Raspberry Cottage Cheese Bake, a light and protein-packed treat perfect for breakfast or as a guilt-free dessert. This easy-to-make recipe combines the creamy texture of cottage cheese with the zesty brightness of fresh lemons and the sweetness of raspberries, creating a dish that’s both nutritious and satisfying.
Ingredients
Scale
- 2 cups cottage cheese
- 3 large eggs
- 1 cup fresh or frozen raspberries
- Zest and juice of 1 small lemon
- 1/2 cup almond flour or gluten-free flour
- 1/4 cup honey or maple syrup
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 or maple syrup, vanilla extract, lemon zest, and lemon juice until well combined.
- Gently fold in almond flour and baking powder until just mixed.
- Carefully incorporate the raspberries into the batter without breaking them apart too much.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes until the edges are set and the top is lightly golden.
- Allow cooling slightly before slicing; enjoy warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg