Lemon Raspberry Cottage Cheese Bake Recipe
This Lemon Raspberry Cottage Cheese Bake is a light and delightful breakfast or dessert option, combining creamy cottage cheese with fresh raspberries and a hint of zesty lemon. Sweetened naturally with honey or maple syrup and baked to a golden finish, this gluten-free dish is both nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 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 and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- 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 vigorously until the mixture is smooth and well blended.
- Add Dry Ingredients: Gently fold in the almond flour and baking powder until just combined, ensuring not to overmix to maintain a light texture.
- Incorporate Raspberries: Carefully fold in the raspberries, being mindful not to crush them, so they retain their shape and add bursts of flavor throughout the bake.
- Pour Batter Into Dish: Pour the batter evenly into the prepared baking dish, spreading it out to ensure uniform baking.
- Bake: Place the dish in the preheated oven and bake for 30–35 minutes, or until the edges are set and the top is lightly golden brown.
- Cool and Serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute almond flour with any gluten-free flour to cater to dietary needs.
- For a vegan alternative, use flax eggs and a plant-based cottage cheese substitute, though baking time may vary.
- If using frozen raspberries, avoid thawing to minimize color bleeding.
- Honey or maple syrup can be adjusted to taste depending on your preferred sweetness.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
Keywords: lemon raspberry bake, cottage cheese bake, gluten free breakfast, healthy baked dish, almond flour bake, low sugar dessert
