High Protein Lemon Raspberry Cottage Cheese Bake (Print Version)
Enjoy a high-protein lemon raspberry cottage cheese bake. This sweet and tangy dessert is a healthy way to satisfy cravings, perfect for breakfast or a light treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Creamy Protein Base
01 -
24 oz (3 cups) small curd cottage cheese, 4% milkfat
02 -
2 large eggs
03 -
1/4 cup plain full-fat Greek yogurt
04 -
1 tsp vanilla extract
→ Zesty Berry Swirl
05 -
1 cup fresh raspberries
06 -
1 tbsp lemon zest (from 1-2 lemons)
07 -
2 tbsp fresh lemon juice
08 -
1/4 tsp almond extract
→ Sweetness & Structure
09 -
1/2 cup granulated erythritol (or other sugar substitute)
10 -
2 tbsp cornstarch
11 -
Pinch of salt
→ Crunchy Topping
12 -
1/4 cup chopped almonds
13 -
1 tbsp melted unsalted butter
14 -
1 tbsp granulated erythritol
# Instructions:
01 -
Preheat your oven to 350°F. Lightly grease an 8x8 inch baking dish. This prepares your dish for the delicious Lemon Raspberry Cottage Cheese Bake: High Protein Dessert, ensuring it doesn't stick.
02 -
In a small bowl, combine 1/4 cup chopped almonds, 1 tbsp melted unsalted butter, and 1 tbsp granulated erythritol. Mix these ingredients thoroughly until the almonds are evenly coated. Set this crunchy topping aside for later.
03 -
In a large bowl, combine 24 oz (3 cups) small curd cottage cheese, 2 large eggs, 1/4 cup plain full-fat Greek yogurt, 1 tsp vanilla extract, 1/2 cup granulated erythritol, 2 tbsp cornstarch, and a pinch of salt. Blend with an immersion blender until very smooth for the creamy base of your Lemon Raspberry Cottage Cheese Bake.
04 -
Gently fold 1 cup fresh raspberries, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1/4 tsp almond extract into the smooth cottage cheese mixture. Be careful to mix just until combined, preserving the shape of the raspberries.
05 -
Pour the raspberry-lemon cottage cheese mixture into the prepared 8x8 inch baking dish. Evenly sprinkle the reserved almond topping over the surface. Bake for 25 minutes, or until the edges are set and the center has a slight jiggle.
06 -
Remove the Lemon Raspberry Cottage Cheese Bake: High Protein Dessert from the oven. Let it cool on a wire rack for at least 30 minutes at room temperature. For the best texture and flavor, chill in the refrigerator for 2-3 hours before serving.
# Notes:
01 -
For an even smoother texture, ensure your cottage cheese is very well blended; a food processor or regular blender can also work if you don't have an immersion blender.
02 -
This bake is delicious served either warm or chilled. Garnish with extra fresh raspberries and a sprinkle of lemon zest for an elegant presentation.
03 -
Store any leftover Lemon Raspberry Cottage Cheese Bake in an airtight container in the refrigerator for up to 3-4 days.
04 -
Feel free to substitute other berries like blueberries or blackberries for the raspberries, or adjust the amount of lemon zest and juice to your preference.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
small mixing bowl
04 -
whisk
05 -
rubber spatula
06 -
measuring cups and spoons
07 -
microplane or zester
# Nutrition Facts (Per Serving):
Calories: 214 kcal
Total Fat: 11 g
Total Carbohydrate: 10 g
Protein: 17 g