Description
This lemon raspberry cottage cheese bake is light, protein-packed, and bursting with fresh citrus flavor and juicy raspberries a wholesome breakfast or snack that tastes like dessert.
Ingredients
2 cups cottage cheese
3 large eggs
1/3 cup honey or maple syrup
1/4 cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1/2 cup oat flour
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1 cup fresh or frozen raspberries
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Add cottage cheese, eggs, honey, lemon juice, lemon zest, vanilla, and oat flour to a blender.
3. Blend until completely smooth.
4. Add baking powder and salt, then blend briefly to combine.
5. Pour batter into the prepared baking dish.
6. Gently fold raspberries evenly into the batter.
7. Bake for 35–40 minutes until set in the center and lightly golden on top.
8. Remove from oven and allow to cool for at least 15 minutes before slicing.
9. Serve warm or chilled.
Notes
Frozen raspberries can be used without thawing.
Store leftovers covered in the refrigerator for up to 4 days.
Delicious served with a dusting of powdered sugar or a dollop of Greek yogurt.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
Keywords: lemon raspberry cottage cheese bake, cottage cheese breakfast bake, high protein bake, healthy breakfast