Description
Indulge in the delightful contrast of creamy cottage cheese and tart raspberries, all enveloped in a zesty lemon flavor. This Lemon Raspberry Cottage Cheese Bake offers a smooth texture with a hint of sweetness, making it a perfect treat for any time of day.
Ingredients
Scale
- 2 cups cottage cheese, drained
- 1 cup fresh raspberries, rinsed and dried
- 1/2 cup granulated sugar
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, sugar, lemon juice, lemon zest, eggs, vanilla extract, and salt. Mix until smooth.
- Gradually fold in the flour until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the mixture into a greased 9-inch round baking dish.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before serving.
Notes
- This bake can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with almond flour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the bake)
- Calories: 180
- Sugar: 10 grams
- Sodium: 150 milligrams
- Fat: 5 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 60 milligrams
Keywords: Lemon Raspberry Cottage Cheese Bake, dessert, healthy bake, cottage cheese recipes, raspberry dessert, lemon dessert, easy baking, vegetarian dessert, summer treats, fresh fruit bake, creamy dessert, light dessert, quick recipes