Description
A delightful dish that combines creamy cottage cheese with tangy lemon 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
1. 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 to prevent sticking.
2. In a large mixing bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until well combined. The mixture should be smooth and creamy.
3. Gently fold in the almond flour and baking powder until just incorporated, avoiding overmixing.
4. Add the raspberries and fold gently to incorporate them into the batter.
5. Pour the batter into the prepared dish and spread it out evenly. Smooth the top with a spatula.
6. Bake for 30-35 minutes until the edges are lightly golden and the center jiggles slightly. A toothpick inserted into the center should come out clean.
7. Let it rest for 10-15 minutes before cutting into squares. Serve warm, at room temperature, or chilled.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze individual slices for later enjoyment.
Serve with a dollop of Greek yogurt or a drizzle of honey for added indulgence.
This bake pairs well with fresh berries or a light fruit compote.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Cuisine: American