Easy Lemon Raspberry Cottage Cheese Bake | Healthy Protein DessertRiley Sloane
This easy lemon raspberry cottage cheese bake is a healthy protein-packed dessert perfect for breakfast or a wholesome snack. It’s light, moist, and bursting with fresh flavors from lemon and raspberries.
Ingredients
Main ingredients
- 2 cups cottage cheese creamy and full of protein
- 3 large eggs help bind everything together nicely
- 1 cup fresh or frozen raspberries juicy and tart to balance the lemon
- ½ cup almond flour or gluten-free flour adds a moist texture and holds the bake
- ¼ cup honey or maple syrup gives it sweet warmth without being too much
- 1 teaspoon vanilla extract brings out all the flavors in a cozy way
- 1 small lemon zest and juice adds brightness and a fresh zing
- 1 teaspoon baking powder makes the bake rise just enough to be tender
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit to set the stage for even cooking.
- In a large bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until smooth.
- In another bowl, combine the almond flour and baking powder to prevent clumps and spread the rise.
- Pour the dry ingredients into the wet and stir just until nicely mixed. Do not over stir.
- Gently fold in the raspberries so they don’t crush too much and get juicy everywhere.
- Pour the batter into a greased or lined baking dish and smooth the top for even cooking.
- Bake for 30 to 35 minutes until the top is golden and a toothpick comes out clean. Let it cool a bit before slicing and serving.
- Enjoy your lemon raspberry cottage cheese bake either warm or cooled.
Notes
This bake is perfect as a protein-rich breakfast or wholesome snack. Use frozen raspberries directly to save prep time, and leftovers keep well refrigerated or frozen.