Creamy Lemon Raspberry Cottage Cheese Bake (Print Version)
Creamy Lemon Raspberry Cottage Cheese Bake offers a delightful blend of sweet and tart flavors. A protein-packed, easy-to-make dessert or breakfast treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Creamy Lemon-Kissed Base
01 -
4 cups full-fat cottage cheese
02 -
2 large eggs
03 -
1/2 cup maple syrup
04 -
1/4 cup fresh lemon juice
05 -
2 teaspoons lemon zest
06 -
1 teaspoon pure vanilla extract
07 -
2 tablespoons cornstarch
08 -
1/4 teaspoon sea salt
→ Ruby Red Raspberry Swirl
09 -
1 1/2 cups fresh or frozen raspberries
→ Zesty Garnish & Finish
10 -
1/4 cup fresh raspberries, for garnish
11 -
1 tablespoon powdered sugar, for dusting (optional)
12 -
Fresh mint sprigs, for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. This initial step ensures your Creamy Lemon Raspberry Cottage Cheese Bake starts perfectly, preventing sticking and promoting even baking.
02 -
In a blender or food processor, combine 4 cups full-fat cottage cheese, 2 large eggs, 1/2 cup maple syrup, 1/4 cup fresh lemon juice, 2 teaspoons lemon zest, 1 teaspoon pure vanilla extract, 2 tablespoons cornstarch, and 1/4 teaspoon sea salt. Blend until the mixture is completely smooth and creamy, with no visible curds.
03 -
Pour the smooth cottage cheese mixture into the prepared baking dish. Evenly scatter 1 1/2 cups fresh or frozen raspberries over the top. Gently swirl the raspberries into the mixture using a knife or spoon for a beautiful marble effect in your Creamy Lemon Raspberry Cottage Cheese Bake.
04 -
Bake for 40 minutes, or until the edges are set and lightly golden, and the center has a slight jiggle when gently shaken. Avoid overbaking to maintain the delightful creamy texture of this Creamy Lemon Raspberry Cottage Cheese Bake.
05 -
Remove the bake from the oven and let it cool on a wire rack at room temperature for at least 30 minutes. Then, refrigerate for a minimum of 2 hours, or preferably overnight, to allow it to fully set and chill. Allowing it to cool completely is key for the perfect slice of Creamy Lemon Raspberry Cottage Cheese Bake.
06 -
Once thoroughly chilled, slice and serve. Garnish each serving with 1/4 cup fresh raspberries, a dusting of 1 tablespoon powdered sugar (optional), and fresh mint sprigs (optional) for an elegant finish.
# Notes:
01 -
For an extra smooth base, ensure your cottage cheese is blended until absolutely no curds remain. A high-speed blender works best.
02 -
Store leftover Creamy Lemon Raspberry Cottage Cheese Bake covered in the refrigerator for up to 4-5 days. It often tastes even better the next day!
03 -
If fresh raspberries are unavailable, frozen ones work perfectly; just don't thaw them before adding to the mixture. You can also try other berries like blueberries or blackberries.
04 -
This bake is delicious on its own, but also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
blender or food processor
04 -
whisk
05 -
rubber spatula
06 -
measuring cups
07 -
measuring spoons
08 -
microplane zester
09 -
citrus juicer
# Nutrition Facts (Per Serving):
Calories: 198 kcal
Total Fat: 6 g
Total Carbohydrate: 24 g
Protein: 14 g