Lemon Raspberry Cottage Cheese Bake Recipe

Introduction

This Lemon Raspberry Cottage Cheese Bake is a bright and tangy treat perfect for breakfast or a light dessert. With creamy cottage cheese, fresh raspberries, and a hint of lemon zest, it bakes up into a moist and flavorful dish that’s both satisfying and wholesome.

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

• For a nut-free version, substitute almond flour with oat flour or all-purpose flour if gluten is not a concern.
• Use fresh raspberries for a burst of juiciness or frozen ones for convenience; just thaw and drain excess moisture.
• Add a sprinkle of cinnamon or nutmeg for a warm spice twist.
• Serve with a dollop of Greek yogurt or a drizzle of extra honey for added richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. This bake also freezes well—wrap tightly and freeze for up to 1 month, thawing overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of cottage cheese?

Cottage cheese gives this bake its creamy texture and tangy flavor, but ricotta can be a good substitute. Keep in mind the texture may be slightly different if you use cream cheese or other cheeses.

Is this recipe gluten-free?

Yes, if you use almond flour or a certified gluten-free flour, this recipe is gluten-free. Just make sure your baking powder is also gluten-free to avoid any cross-contamination.

Lemon Raspberry Cottage Cheese Bake Recipe

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★★★★★

4.4 from 115 reviews

This Lemon Raspberry Cottage Cheese Bake is a light, protein-packed dessert or breakfast option bursting with fresh flavors. Combining creamy cottage cheese with bright lemon zest and juicy raspberries, this gluten-free and naturally sweetened bake offers a deliciously moist texture with a subtle tang. Perfect for a healthy treat, it requires simple ingredients and straightforward preparation, baking to a golden finish in under 40 minutes.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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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: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy removal of the bake after cooking.
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 them thoroughly until the ingredients blend into a smooth, uniform mixture.
3. Add Dry Ingredients: Gently fold in the almond flour and baking powder, mixing just until combined to maintain a light texture without overworking the batter.
4. Incorporate Raspberries: Carefully fold the raspberries into the batter, taking care not to break them to preserve their shape and prevent the batter from turning too pink.
5. Prepare for Baking: Pour the batter into the greased baking dish and spread it out evenly to ensure uniform baking and a consistent texture throughout.
6. Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the edges are set and the top turns lightly golden, indicating the bake is cooked through.
7. Cooling and Serving: Let the bake cool for a few minutes after removing it from the oven, then slice and enjoy warm or at room temperature as a healthy breakfast, snack, or dessert.

Notes

• You can substitute almond flour with any gluten-free flour to accommodate dietary needs.
• Use fresh or frozen raspberries; if using frozen, do not thaw them before mixing to avoid excess moisture.
• Adjust sweetness by varying the amount of honey or maple syrup according to your preference.
• This bake pairs well with a dollop of Greek yogurt or a drizzle of additional honey.
• Store leftovers covered in the refrigerator up to 3 days; reheat gently before serving.

Keywords: lemon raspberry bake, cottage cheese bake, gluten-free breakfast, healthy baked breakfast, protein-packed dessert