Lemon Raspberry Cottage Cheese Bake Recipe
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.
- 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
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: 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
