Lemon Raspberry Cottage Cheese Bake Recipe
This Lemon Raspberry Cottage Cheese Bake is a delightful and nutritious breakfast or dessert option combining the tangy freshness of lemon and raspberries with the creamy texture of cottage cheese, all baked into a light, tender casserole. Perfect for a wholesome start to your day or a healthy treat, this gluten-free and low-sugar recipe balances natural sweetness with vibrant flavors, making it both satisfying and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Primary 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 and Prepare: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk these together until smooth and well blended.
- Add Dry Ingredients: Sift the almond flour (or gluten-free flour) together with the baking powder, then gently fold this into the wet mixture until just incorporated. Avoid overmixing to keep the bake light.
- Incorporate Raspberries: Carefully fold in the raspberries, ensuring they are evenly distributed but not crushed.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bake to cool for 10-15 minutes before slicing. Serve warm or at room temperature for best flavor.
Notes
- If using frozen raspberries, do not thaw them before adding to prevent the batter from becoming watery.
- Almond flour adds a naturally nutty flavor and keeps this recipe gluten-free, but you can substitute with oat flour for a different texture.
- Adjust the sweetness by increasing or decreasing the honey or maple syrup to suit your taste.
- For a dairy-free option, substitute cottage cheese with a plant-based ricotta alternative.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of bake)
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg
Keywords: Lemon Raspberry Cottage Cheese Bake, gluten-free breakfast, healthy dessert, baked cottage cheese, lemon raspberry recipe
