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–+ servings
Lemon Raspberry Cottage Cheese Bake

Lemon Raspberry Cottage Cheese Bake That's Pure Sunshine

Lemon Raspberry Cottage Cheese Bake is a delightful, high-protein, gluten-free dessert that balances tangy lemon with sweet raspberries.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Cottage Cheese Drain excess moisture if using low-fat
  • 3 large Eggs Act as a binding agent
  • 1 cup Almond Flour Substitute with gluten-free flour if needed
  • 1/3 cup Honey (or maple syrup) Can be reduced for less sweetness
  • 2 teaspoons Vanilla Extract
  • 1 tablespoon Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 teaspoon Baking Powder
For the Fruit
  • 2 cups Raspberries Use fresh or frozen

Equipment

  • baking dish
  • Mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, combine cottage cheese, eggs, honey, vanilla extract, lemon zest, and lemon juice. Whisk until creamy.
  3. Gently fold in the almond flour and baking powder until just incorporated.
  4. Carefully fold in the raspberries, ensuring they're evenly distributed.
  5. Pour the batter into the prepared baking dish, ensuring it's spread evenly.
  6. Bake for 30–35 minutes, until the edges are set and the top is lightly golden.
  7. Allow to cool for 10-15 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 12gProtein: 10gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Store in the fridge for up to 4 days or freeze for up to 2 months. Thaw overnight for best texture before reheating.

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