Lemon Raspberry Cottage Cheese Bake Recipe

Introduction

This Lemon Raspberry Cottage Cheese Bake is a bright and wholesome dessert perfect for any time of day. With a creamy texture and a fresh citrus twist, it combines the sweetness of raspberries with the tang of lemon for a delightful treat.

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 if possible for the best flavor; if using frozen, do not thaw to keep the batter from turning pink.
• Swap almond flour for gluten-free flour to keep the bake gluten-free or use regular flour for a different texture.
• For added texture, sprinkle chopped nuts on top before baking.
• If you prefer a sweeter bake, increase honey or maple syrup by a tablespoon.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold for a refreshing snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of raspberries?

Yes, blueberries, blackberries, or a mixed berry combination work well and add a different flavor profile.

Is this recipe suitable for a gluten-free diet?

Absolutely. Use almond flour or any gluten-free flour to keep it gluten-free and safe for those with gluten sensitivities.

Lemon Raspberry Cottage Cheese Bake Recipe

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★★★★★

4.8 from 62 reviews

A bright and tangy Lemon Raspberry Cottage Cheese Bake that combines creamy cottage cheese with fresh raspberries and zesty lemon for a wholesome, gluten-free dessert or breakfast option. Sweetened naturally with honey or maple syrup, this bake is easy to prepare and perfect for a nutritious treat.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 even 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 until the mixture is smooth and well blended to incorporate all flavors uniformly.
3. Add Dry Ingredients: Gently fold in the almond flour and baking powder until the batter is just combined, taking care not to overmix to keep the bake light and airy.
4. Fold in Raspberries: Carefully fold the raspberries into the batter, being mindful not to break them apart too much so you retain their shape and bursts of flavor.
5. Pour Batter into Dish: Pour the prepared batter evenly into the greased baking dish, smoothing the top for a uniform bake.
6. Bake: Bake for 30–35 minutes, or until the edges are set and the top has a light golden color, indicating the bake is cooked through.
7. Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature to enjoy the creamy texture with the bright lemon and raspberry flavors.

Notes

• You can substitute raspberries with other fresh or frozen berries like blueberries or blackberries.
• Almond flour can be replaced with an equal amount of gluten-free flour if preferred.
• For a vegan version, replace cottage cheese with a plant-based alternative and eggs with flax eggs, adjusting baking time accordingly.
• Ensure raspberries are folded in gently to prevent the batter from turning pink and to maintain the visual appeal of whole berries.
• Serve as a breakfast, dessert, or snack. It pairs well with fresh fruit or a dollop of yogurt.

Keywords: lemon raspberry bake, cottage cheese bake, gluten free dessert, healthy breakfast, almond flour recipe, easy bake dessert