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Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake: A Creamy, Guilt-Free Delight

Lemon Raspberry Cottage Cheese Bake is a creamy, protein-packed dessert that's gluten-free and perfect for any time of day.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Cottage Cheese Full-fat recommended for best texture.
  • 3 whole Eggs Well-whisked for even mixing.
  • 1 cup Raspberries Fresh or frozen; add frozen directly from the freezer.
  • 1/2 cup Almond Flour Can be swapped with oat flour or gluten-free blends.
  • 1/4 cup Honey or Maple Syrup Adjust sweetness to taste.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 whole Lemon Zest Essential for brightness.
  • 1 whole Lemon Juice Provides crucial tang.
  • 2 teaspoons Baking Powder Leavening agent for rising.

Equipment

  • baking dish
  • Mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until well incorporated.
  3. Gently fold in the almond flour and baking powder until incorporated.
  4. Fold in raspberries carefully to avoid breaking them.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
  6. Bake in preheated oven for 30-35 minutes until edges are set and top is lightly golden.
  7. Let cool for 10-15 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 6gSaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftovers tightly covered in the refrigerator for up to 4 days. Freezing portions in airtight containers is also an option for longer storage.

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