Description
A light and simple dessert that combines creamy cottage cheese with vibrant lemon and sweet-tart raspberries, perfect for any occasion.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice in a large mixing bowl and whisk until well blended.
- Fold in the almond flour and baking powder until just combined.
- Gently fold in the raspberries, being mindful not to break them apart too much.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!
Notes
For frozen raspberries, thaw and drain any excess liquid. Presentation can be enhanced with a dusting of powdered sugar or a mint leaf garnish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: lemon, raspberry, dessert, bake, cottage cheese, gluten-free
