Lemon Raspberry Cottage Cheese Bake Recipe

Introduction

This Lemon Raspberry Cottage Cheese Bake is a light and refreshing dessert or breakfast option that combines creamy cottage cheese with tangy lemon and sweet raspberries. It’s naturally gluten-free and easy to prepare, making it perfect for any occasion.

Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1 cup fresh or frozen raspberries
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon
• 1 teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Step 2: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
3. Step 3: Gently fold in the almond flour and baking powder until just combined.
4. Step 4: Carefully fold in the raspberries, being mindful not to break them apart too much.
5. Step 5: Pour the batter into the prepared baking dish and spread it out evenly.
6. Step 6: Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
7. Step 7: Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!

Tips & Variations

• For a dairy-free option, try replacing cottage cheese with a thick plant-based yogurt, though texture will differ.
• If fresh raspberries aren’t available, frozen ones work well; just avoid thawing them completely to keep the batter from becoming too wet.
• Add a tablespoon of chia seeds or flaxseeds for extra nutrition and texture.
• Try swapping lemon zest and juice with orange or lime for a different citrus twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. This bake can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or gluten-free flour?

Yes, regular all-purpose flour can be used if you don’t need this recipe to be gluten-free, but the texture may be slightly different.

Is it necessary to use fresh lemon juice and zest?

Fresh lemon juice and zest provide the best flavor, but bottled lemon juice and dried zest can be substituted in a pinch, though the taste won’t be as vibrant.

Lemon Raspberry Cottage Cheese Bake Recipe

Print Recipe

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4.5 from 110 reviews

This Lemon Raspberry Cottage Cheese Bake is a light and tangy baked dessert that blends creamy cottage cheese with fresh raspberries and bright lemon zest. Sweetened naturally with honey or maple syrup and made with almond or gluten-free flour, it creates a moist, protein-rich treat perfect for breakfast, brunch, or a healthy dessert option.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Base Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon

Dry Ingredients

• 1/2 cup almond flour or gluten-free flour
• 1 teaspoon baking powder

Fruit

• 1 cup fresh or frozen raspberries

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking and ensure easy serving.
2. Mix wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and fully blended.
3. Add dry ingredients: Gently fold the almond flour and baking powder into the wet ingredients until just combined, ensuring the batter remains light and not overmixed.
4. Incorporate raspberries: Carefully fold in the raspberries, taking care not to break them up too much to maintain their shape and distribute them evenly throughout the batter.
5. Transfer to baking dish: Pour the batter into the prepared baking dish and spread it out evenly to ensure uniform baking.
6. Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the edges are set and the top is lightly golden, indicating it is cooked through.
7. Cool and serve: Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature for a delicious treat.

Notes

• You can substitute almond flour with any gluten-free flour to keep this recipe gluten-free.
• Use fresh raspberries for the best texture, but frozen raspberries work well—just thaw and drain them to reduce extra moisture.
• Adjust the sweetness by varying the amount of honey or maple syrup based on your preference.
• This bake can be stored in the refrigerator for up to 3 days and is delicious served cold or reheated.
• For a dairy-free version, substitute cottage cheese with a plant-based alternative, though texture will vary slightly.

Keywords: Lemon raspberry bake, cottage cheese dessert, gluten-free dessert, healthy baked dessert, almond flour recipe, lemon raspberry casserole