Protein-Packed Lemon Raspberry Cottage Cheese Bake (Print Version)
Enjoy a protein-packed lemon raspberry cottage cheese bake. This creamy, satisfying dish is a healthy breakfast or dessert, bursting with fresh fruit flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Velvety Cottage Cheese Base
01 -
32 oz (4 cups) low-fat (2%) cottage cheese
02 -
2 large eggs
03 -
1/4 cup almond flour
04 -
2 tbsp cornstarch
05 -
1 tsp vanilla extract
06 -
1/4 tsp salt
→ Bright Lemon Raspberry Swirl
07 -
1 1/2 cups fresh raspberries
08 -
1 tbsp lemon zest (from 1-2 lemons)
09 -
2 tbsp fresh lemon juice
10 -
1/4 cup maple syrup
→ Crunchy Golden Topping
11 -
1/4 cup sliced almonds
12 -
1/4 tsp ground cinnamon
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or similar-sized oven-safe dish. This prepares your vessel for the delicious Creamy Lemon Raspberry Cottage Cheese Bake: Protein-Packed, ensuring easy removal and a perfect presentation.
02 -
In a large blender or food processor, combine 32 oz (4 cups) low-fat (2%) cottage cheese, 2 large eggs, 1/4 cup almond flour, 2 tbsp cornstarch, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until completely smooth and velvety, scraping down the sides as needed to ensure no curds remain.
03 -
In a separate medium bowl, gently combine 1 1/2 cups fresh raspberries, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1/4 cup maple syrup. Lightly mash some of the raspberries with a fork to release their juices and create a vibrant, flavorful swirl for your bake.
04 -
Pour the smooth cottage cheese base into the prepared baking dish. Spoon dollops of the raspberry mixture over the cottage cheese base. Use a knife or skewer to gently swirl the raspberry mixture into the cottage cheese, creating beautiful patterns throughout the Creamy Lemon Raspberry Cottage Cheese Bake.
05 -
In a small bowl, combine 1/4 cup sliced almonds and 1/4 tsp ground cinnamon. Mix well to ensure the almonds are evenly coated. This simple topping will add a delightful texture and a hint of warm spice to your finished dish.
06 -
Sprinkle the almond-cinnamon topping evenly over the swirled cottage cheese mixture. Bake for 25 minutes, or until the edges are set and lightly golden, and the center is mostly firm. The Creamy Lemon Raspberry Cottage Cheese Bake: Protein-Packed will be irresistible.
07 -
Remove the bake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully set and enhance its creamy texture.
# Notes:
01 -
Store leftovers covered in the refrigerator for up to 4-5 days. It tastes even better the next day!
02 -
Serve chilled for the best texture. A dollop of Greek yogurt or a few extra fresh raspberries make a lovely garnish.
03 -
Feel free to substitute other berries like blueberries or blackberries for the raspberries. Adjust maple syrup to your sweetness preference, or use a sugar-free alternative.
04 -
For an extra smooth base, ensure your cottage cheese is blended until absolutely no curds remain. A high-speed blender works best for this.
# Tools You'll Need:
01 -
9x9 inch baking dish
02 -
Blender or food processor
03 -
Large mixing bowl
04 -
Whisk
05 -
Measuring cups and spoons
06 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 251 kcal
Total Fat: 11 g
Total Carbohydrate: 23 g
Protein: 22 g