Lemon Raspberry Cottage Cheese Bake Recipe

Introduction

This Lemon Raspberry Cottage Cheese Bake is a delightful, light dessert that balances tangy citrus with sweet berries. It’s easy to prepare and perfect for breakfast, snack, or a healthy treat any time of day.

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

• Use fresh raspberries for a more vibrant flavor, or frozen if fresh are not available. Just thaw and drain excess moisture.
• Substitute maple syrup for honey to make it vegan-friendly.
• Try adding a sprinkle of chopped nuts on top before baking for extra crunch.
• If you prefer a denser texture, reduce the baking powder to 1/2 teaspoon.

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 can also be frozen; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of raspberries?

Yes, blueberries, blackberries, or chopped strawberries work well in this recipe and will give a slightly different but delicious flavor.

Is this recipe gluten-free?

Yes, if you use almond flour or another gluten-free flour, the bake is gluten-free. Just be sure your baking powder is gluten-free as well.

Lemon Raspberry Cottage Cheese Bake Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

This Lemon Raspberry Cottage Cheese Bake is a light, protein-packed dessert or breakfast option that combines the tartness of fresh lemon and raspberries with the creamy texture of cottage cheese. Sweetened naturally with honey or maple syrup and made with almond flour, this gluten-free dish is easy to prepare and perfect for a wholesome treat any time of day.

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

Ingredients

Scale 1x2x3x

Cake 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 and Prepare Dish: 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.
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 until the mixture is smooth and well blended.
3. Add Dry Ingredients: Gently fold in the almond flour and baking powder just until combined. Overmixing can affect the texture, so aim for a light, even mix.
4. Fold in Raspberries: Carefully fold in the raspberries, taking care not to break them apart too much to preserve their shape and vibrant color in the bake.
5. Transfer Batter to Dish: Pour the batter into the prepared baking dish and spread it out evenly with a spatula to ensure uniform baking.
6. Bake: Place the dish in the oven and bake for 30–35 minutes, or until the edges are set and the top has a light golden color.
7. Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

• Use fresh or frozen raspberries; if using frozen, do not thaw before folding into the batter to prevent discoloration.
• Almond flour can be substituted with any gluten-free flour for a similar texture.
• Adjust sweetness by varying the amount of honey or maple syrup to your taste.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently before serving if desired.

Keywords: lemon raspberry bake, cottage cheese dessert, gluten free dessert, healthy dessert, protein dessert, almond flour bake