Description
A delightful dish combining the creamy texture of cottage cheese with bright lemon tang and sweet raspberries, perfect for breakfast or a light treat.
Ingredients
- 2 cups cottage cheese (full-fat recommended)
- 3 large eggs (room temperature preferred)
- 1 cup fresh or frozen raspberries
- 1/2 cup almond flour (or gluten-free flour blend)
- 1/4 cup honey (or maple syrup)
- 1 tsp vanilla extract (pure recommended)
- 1 small lemon (zest and juice)
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray and line the bottom with parchment paper.
- Whisk together the cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until well combined.
- Fold in the almond flour and baking powder until just incorporated, avoiding overmixing.
- Add the raspberries and fold gently to incorporate them into the batter.
- Pour the batter into the prepared dish and spread it out evenly.
- Bake for 30-35 minutes until the edges are lightly golden and the center jiggles slightly.
- Let it rest for 10-15 minutes before cutting into squares. Serve warm, at room temperature, or chilled.
Notes
Avoid overmixing the batter to ensure a light texture. Adjust sweetness based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American