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Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake: A Healthy Delight

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This Lemon Raspberry Cottage Cheese Bake is a high-protein, gluten-free delight, bursting with refreshing lemon and sweet raspberries.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Cottage Cheese Full-fat for best texture.
  • 3 Eggs Large eggs.
  • 1 cup Raspberries Fresh or frozen.
  • 1 cup Almond Flour or Gluten-Free Flour Oat flour is a good alternative.
  • 1/4 cup Honey or Maple Syrup Can reduce amount for less sweetness.
  • 1 tsp Vanilla Extract
  • Zest and juice of 1 small lemon Lemon Zest and Juice
  • 1 tsp Baking Powder
Optional Toppings
  • 1 cup Greek Yogurt For serving.
  • To taste Maple Syrup For drizzling.

Equipment

  • Mixing Bowl
  • 8x8 inch baking dish
  • Rubber Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  3. Gently fold in the almond flour and baking powder until just incorporated.
  4. Fold in the raspberries carefully to avoid breaking them.
  5. Pour the batter into the prepared baking dish, smoothing the top evenly.
  6. Bake for 30-35 minutes or until the edges are golden and the center doesn't jiggle.
  7. Let cool for 10 minutes before slicing into squares, serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 5gSaturated Fat: 2gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 2IUVitamin C: 10mgCalcium: 15mgIron: 4mg

Notes

Use frozen raspberries directly from the freezer to prevent excess moisture. Let it cool slightly before slicing for easier cuts.

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