Description
This Lemon Raspberry Cottage Cheese Bake combines zesty lemon and sweet raspberries to create a light yet fulfilling dessert that’s easy to prepare.
Ingredients
Scale
- 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 the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mix in a large bowl the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice.
- Add the almond flour and baking powder, gently folding in until just combined.
- Incorporate the raspberries carefully, being mindful not to break them apart too much.
- Bake the batter in the prepared dish for 30-35 minutes, or until the edges are set and the top is golden.
- Cool for a few minutes before slicing and serving warm or at room temperature.
Notes
Serve with yogurt or ice cream for a delicious dessert. Best enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg