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Lemon Raspberry Cottage Cheese Bake

A delightful treat merging tangy lemon, sweet raspberries, and creamy cottage cheese, perfect for breakfast, dessert, or a snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cottage cheese For a richer taste, use full-fat cottage cheese.
  • 1 cup fresh raspberries Frozen raspberries can be used; thaw and drain before adding.
  • 1/2 cup sugar or sweetener of choice Adjust sweetness to taste.
  • 2 eggs
  • 1/2 cup lemon juice Can use lime juice for a twist.
  • 1/4 cup all-purpose flour Substitute with gluten-free flour to make gluten-free.
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 Zest of 1 lemon
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, combine the cottage cheese, sugar, eggs, lemon juice, flour, baking powder, vanilla extract, lemon zest, and salt.
  3. Gently fold in the raspberries.
  4. Pour the mixture into the greased baking dish.
Baking
  1. Bake for 25-30 minutes, or until set and lightly golden.
  2. Allow to cool slightly before serving. Enjoy warm or chilled!

Notes

Pairs well with whipped cream or yogurt. Store in the refrigerator for 3-4 days, or freeze portions for up to a month. Thaw in the fridge before serving.