Description
This Lemon Raspberry Cottage Cheese Bake is bright, creamy, and slightly tart, combining lemon tang with juicy raspberries for a light dessert or breakfast.
Ingredients
Scale
- 2 cups cottage cheese
- 1 cup raspberries (fresh or frozen)
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
- In a large bowl, combine cottage cheese, sugar, lemon juice, lemon zest, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the cottage cheese mixture, stirring until just combined.
- Gently fold in the raspberries. Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the center is set and a toothpick comes out clean.
- Allow to cool slightly in the pan before serving.
Notes
Serve warm with powdered sugar or whipped cream. For breakfast, pair with Greek yogurt and fresh raspberries. Can be stored in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 20g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 186mg