Lemon Raspberry Cottage Cheese Bake

Why Make This Lemon Raspberry Cottage Cheese Bake

If you’re looking for a delightful dish that combines nutritious ingredients with vibrant flavors, this Lemon Raspberry Cottage Cheese Bake is perfect for you. This recipe brings together the creamy texture of cottage cheese, the brightness of lemon, and the sweet-tart pop of fresh or frozen raspberries. It’s an excellent option for breakfast, a snack, or even dessert! Plus, it’s packed with protein and can easily be made gluten-free. Whether you’re a health-conscious eater or just love a good bake, this recipe will soon become a favorite.

How to Make Lemon Raspberry Cottage Cheese Bake

Creating this delicious bake is a straightforward process, making it ideal for both novice and seasoned cooks. The combination of cottage cheese and eggs creates a custard-like base that results in a fluffy yet dense texture. By folding in almond flour and juicy raspberries, you add not just flavor but also a beautiful pop of color. Plus, your kitchen will smell heavenly as it bakes, inviting everyone to gather around the table!

Ingredients:

• 2 cups cottage cheese (full-fat recommended for best texture)
• 3 large eggs (room temperature preferred)
• 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
• 1/2 cup almond flour or gluten-free flour blend (almond flour keeps it naturally gluten-free)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract (pure vanilla recommended)
• 1 small lemon (zest and juice, yields about 2 tbsp juice)
• 1 tsp baking powder

Directions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray. For easiest removal, line the bottom with parchment paper, leaving overhang on two sides to create handles.

2. In a large mixing bowl, whisk together cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until well combined. Small cottage cheese curds throughout the mixture are normal and add texture. If you prefer a completely smooth mixture, blend the cottage cheese alone first before mixing in the other ingredients.

3. Using a spatula, gently fold in the almond flour and baking powder. Mix just until no dry flour streaks remain. The batter should look thick and creamy, similar to thick pancake batter. Avoid overmixing, which creates a dense texture.

4. Add the raspberries with a light folding motion. If using frozen berries, add them directly from the freezer without thawing. They will soften during baking while holding their shape and releasing less juice.

5. Pour the batter into the prepared dish and spread to the edges with a spatula. The surface will not be perfectly smooth due to berries. Bake for 30-35 minutes until edges are lightly golden and have pulled slightly from the pan sides, and the center jiggles only slightly when the pan is gently shaken.

6. Let the bake rest in the pan for 10-15 minutes. This resting time allows the custard to set properly and become sliceable. Cut into 9 equal squares (3 rows by 3 rows). Serve warm, at room temperature, or chilled.

Nutritional Information

Each serving of the Lemon Raspberry Cottage Cheese Bake (1/9 of the dish) contains approximately:

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 150mg
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 8g

How to Serve Lemon Raspberry Cottage Cheese Bake

This Lemon Raspberry Cottage Cheese Bake is versatile and can be enjoyed in many ways. Serve it warm with a dollop of Greek yogurt or a drizzle of honey for added sweetness. For an extra indulgence, a sprinkle of powdered sugar on top adds a lovely finishing touch. You could also pair it with fresh fruits on the side for a refreshing breakfast or snack.

How to Store Lemon Raspberry Cottage Cheese Bake

This bake keeps well in the refrigerator for up to 3 days. Make sure to store it in an airtight container to retain its moisture. If you’re looking to enjoy it later, you can freeze the bake for up to 3 months. Just let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Thaw in the refrigerator overnight before serving.

Expert Tips for Perfect Lemon Raspberry Cottage Cheese Bake

• Room Temperature Eggs: Ensure your eggs are at room temperature for better blending with the cottage cheese. This helps create a smoother batter.
• Don’t Overmix: Mix just until combined to keep the texture light and fluffy.
• Use Quality Ingredients: Good-quality honey or maple syrup will enhance the flavor significantly. Pure vanilla extract is worth the investment for its rich taste.
• Check for Doneness: Ovens vary in baking times; check the bake a minute or two early if you’re unsure.

Delicious Variations

• Berry Mix: Substitute raspberries with blueberries or strawberries, or use a mix for a fruity twist.
• Nutty Add-ins: Fold in some chopped nuts like walnuts or pecans for added crunch and healthy fats.
• Citrus Twist: Experiment with different citrus fruits like orange or lime for a unique flavor enhancement.

Frequently Asked Questions

• Can I use non-dairy alternatives for cottage cheese?
  Yes, you can use dairy-free cottage cheese alternatives, though the texture might differ slightly.

• What can I use instead of almond flour?
  If you prefer not to use almond flour, a gluten-free all-purpose flour blend works well. Regular all-purpose flour can also be used if you don’t need a gluten-free option.

• Can I add more sugar?
  Feel free to adjust the sweetness by adding more honey or maple syrup. Keep in mind it might alter the texture slightly.

Conclusion

This Lemon Raspberry Cottage Cheese Bake is not only a delicious addition to your recipe collection, but it’s also a healthy option that can be enjoyed any time of day. It’s easy to make, flexible with ingredients, and so satisfying. We encourage you to give it a try—once you take that first bite, the combination of creamy, tangy, and sweet flavors will surely win your heart. Happy baking!

Lemon Raspberry Cottage Cheese Bake

A delightful and healthy bake combining creamy cottage cheese, vibrant lemon, and sweet-tart raspberries, perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 9 squares

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the custard base

• 2 cups cottage cheese (full-fat recommended for best texture)
• 3 large eggs (room temperature preferred)
• 1/4 cup honey or maple syrup Honey or maple syrup can be used for sweetness.
• 1 tsp vanilla extract (pure vanilla recommended)
• 1 small lemon (zest and juice, yields about 2 tbsp juice)
• 1 tsp baking powder

For the fruit mixture

• 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
• 1/2 cup almond flour or gluten-free flour blend Almond flour keeps it naturally gluten-free.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or cooking spray.
2. Line the bottom with parchment paper, leaving overhang on two sides to create handles for easy removal.

Mixing

1. In a large mixing bowl, whisk together cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until well combined.
2. Fold in the almond flour and baking powder gently until no dry flour streaks remain.

Combining and Baking

1. Add the raspberries with a light folding motion, if using frozen berries, add them directly from the freezer.
2. Pour the batter into the prepared dish and spread it to the edges using a spatula.
3. Bake for 30-35 minutes until edges are lightly golden and the center jiggles only slightly when the pan is gently shaken.

Cooling and Serving

1. Let the bake rest in the pan for 10-15 minutes before cutting into 9 equal squares.
2. Serve warm, at room temperature, or chilled.

Notes

Serve warm with Greek yogurt or honey for added sweetness, or enjoy with fresh fruits on the side. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.