Print

Lemon Raspberry Cottage Cheese Bake Recipe

Lemon Raspberry Cottage Cheese Bake Recipe
Print Recipe

★★★★★

4.7 from 29 reviews

This Lemon Raspberry Cottage Cheese Bake is a light and healthy casserole that combines the creamy texture of cottage cheese with the bright flavors of fresh lemon and juicy raspberries. It’s perfect for a nutritious breakfast, brunch, or a wholesome dessert option that’s naturally gluten-free and low in sugar.

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and freshly squeezed lemon juice. Whisk together until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Stir in the almond flour or gluten-free flour along with the baking powder. Mix gently until the batter is consistent and slightly thickened.
  4. Fold in Raspberries: Carefully fold the raspberries into the batter, trying not to break them up too much so they stay whole throughout the bake.
  5. Prepare Baking Dish: Lightly grease a 9×9 inch baking dish or similar size casserole dish to prevent sticking.
  6. Bake: Pour the batter into the prepared dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the bake to cool for at least 10 minutes before slicing. Serve warm or at room temperature, optionally with a drizzle of additional honey or a dusting of powdered sugar.

Notes

  • You can substitute the almond flour with any gluten-free flour blend if preferred.
  • Use fresh raspberries for the best texture, but frozen works well too if thawed and drained.
  • This bake can be stored in the refrigerator for up to 3 days and enjoyed cold or warmed up.
  • For a vegan alternative, consider using a vegan cottage cheese substitute and an egg replacer, but the texture may vary.
  • If you prefer less sweetness, reduce the honey or maple syrup to 2 tablespoons.

Nutrition

Keywords: lemon raspberry bake, cottage cheese bake, gluten free breakfast, healthy brunch recipe, low sugar dessert

Find it online: https://spatulaqueen.com/lemon-raspberry-cottage-cheese-bake-recipe-2/