Can I use a different type of berry in this cottage cheese bake?

Absolutely! Blueberries, chopped strawberries, or blackberries all work wonderfully. Frozen berries are just as good as fresh and you don't need to thaw them first.

Why is my bake watery or won't set?

This usually happens if you overmix after adding the berries or if your cottage cheese had excess liquid. Next time, drain any excess liquid from the cottage cheese before using, and make sure to bake until the center is fully set with only a slight jiggle.

Can I make this lemon raspberry cottage cheese bake dairy-free?

Traditional cottage cheese is essential for this recipe's texture, but you could try a dairy-free cottage cheese alternative. The eggs cannot be substituted as they provide the structure, so this recipe won't work for vegans.

How do I know when it's fully baked?

The center should jiggle only slightly when you gently shake the pan, the edges will pull away slightly from the sides, and a toothpick inserted in the center should come out with just a few moist crumbs. The top should be golden brown.

Easy Lemon Raspberry Cottage Cheese Bake Recipe (High Protein Breakfast)

Lemon Raspberry Cottage Cheese Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

High-protein, low-carb breakfast or dessert with bright lemon flavor and fresh raspberries. Easy recipe ready in under an hour.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

16 oz low-fat cottage cheese
3 large eggs
1/4 cup honey or maple syrup (or sugar-free substitute)
1/4 cup almond flour
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 cup fresh or frozen raspberries
2 tablespoons sliced almonds (optional)
1 tablespoon coconut sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish or line with parchment paper.
Add cottage cheese, eggs, honey, almond flour, lemon zest, lemon juice, vanilla extract, and baking powder to a large bowl. Blend with immersion blender for 30-45 seconds until completely smooth.
Gently fold in raspberries with a spatula until evenly distributed, being careful not to overmix.
Pour batter into prepared baking dish and spread into an even layer. Tap dish on counter to release air bubbles.
If using, sprinkle sliced almonds and coconut sugar evenly over the top.
Bake for 35-45 minutes until center is set and top is golden brown. A toothpick inserted in center should come out mostly clean.
Let cool in pan for at least 10-15 minutes before slicing. The bake will continue to set as it cools.

Notes

Use an immersion blender for the smoothest, creamiest texture without cottage cheese curds.
Don’t skip the cooling time or the bake will be too soft to slice cleanly.
Substitute raspberries with blueberries, chopped strawberries, or blackberries. Frozen berries work great and don’t need thawing.
Store in airtight container in refrigerator for up to 4 days. Freezes well for up to 2 months.

Nutrition

Serving Size: 1 piece (1/6 of pan)
Calories: 185 kcal
Sugar: 14 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 13 g
Cholesterol: 105 mg

Find it online: https://www.benefitiany.com/lemon-raspberry-cottage-cheese-bake/