Description
A delightful dish that combines tangy lemon and sweet raspberries with creamy cottage cheese, perfect for breakfast, snack, or light dessert.
Ingredients
Scale
- 2 cups cottage cheese (full-fat recommended)
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 1/2 cup almond flour or gluten-free flour blend
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 small lemon (zest and juice)
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until well combined.
- Gently fold in the almond flour and baking powder until no dry flour streaks remain.
- Add the raspberries and fold gently.
- Pour the batter into the prepared dish and spread to the edges.
- Bake for 30-35 minutes until edges are lightly golden and center jiggles slightly.
- Let it rest in the pan for 10-15 minutes before cutting into 9 squares. Serve warm, at room temperature, or chilled.
Notes
Use full-fat cottage cheese for a creamier texture. If using frozen raspberries, do not thaw them before adding to the batter. Let it cool slightly to enhance the flavor and set better before cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg