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Lemon Raspberry Cottage Cheese Bake Recipe

Lemon Raspberry Cottage Cheese Bake Recipe
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★★★★★

4.8 from 24 reviews

This Lemon Raspberry Cottage Cheese Bake is a light and wholesome dessert or breakfast option featuring creamy cottage cheese, fresh raspberries, and bright lemon zest. It combines a moist, tender texture with a subtle sweetness from honey or maple syrup, making it a gluten-free and low-fat treat perfect for any time of day.

Ingredients

Scale

Wet Ingredients

  • 2 cups cottage cheese
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 small lemon

Dry Ingredients

  • 1/2 cup almond flour or gluten-free flour
  • 1 teaspoon baking powder

Fruit

  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to ensure the bake does not stick.
  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 into the wet mixture until just combined to avoid overmixing which can toughen the texture.
  4. Incorporate raspberries: Carefully fold in the raspberries, taking care not to break them apart too much so they remain intact and distribute evenly.
  5. Transfer batter to dish: Pour the batter into the prepared baking dish and spread it out evenly for uniform cooking.
  6. Bake: Bake in the preheated oven for 30–35 minutes, or until the edges are set and the top turns a light golden color.
  7. Cool and serve: Allow the bake to cool for a few minutes before slicing. Enjoy it warm or at room temperature for a delicious and nutritious treat.

Notes

  • You can substitute almond flour with any gluten-free flour to keep it gluten-free.
  • Use fresh raspberries for best texture, but frozen can be used if fresh are not available, just thaw and drain excess liquid.
  • Honey and maple syrup are interchangeable based on your taste preference or dietary needs.
  • For a more pronounced lemon flavor, add extra lemon zest but avoid too much lemon juice to prevent curdling.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.

Nutrition

Keywords: lemon raspberry cottage cheese bake, gluten free bake, healthy breakfast, gluten free dessert, low fat dessert, cottage cheese recipes

Find it online: https://stirringwithstella.com/lemon-raspberry-cottage-cheese-bake-recipe/