Lemon Raspberry Cottage Cheese Bake

A luscious dessert combining the bright flavors of lemon and fresh raspberries with the creamy texture of cottage cheese, making it a guilt-free delight.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Comfort Food

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Cottage Cheese Opt for low-fat for a lighter version.
1 cup Fresh Raspberries Use ripe, in-season berries for the best flavor.
1/2 cup Granulated Sugar Feel free to reduce if you prefer a less sweet dessert.
1/4 cup Lemon Juice Freshly squeezed juice will elevate the flavor.
1 tablespoon Lemon Zest Adds citrus aroma and flavor.
3 large Eggs Provides structure; can substitute with flax eggs for a vegan option.
1 teaspoon Vanilla Extract Enhances sweetness and complexity of flavors.
1/4 teaspoon Salt Balances the sweetness.
1/2 cup All-purpose Flour Helps to bind everything together.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cottage cheese, sugar, lemon juice, lemon zest, eggs, vanilla extract, and salt. Mix until smooth.
Gradually fold in the flour until just combined.
Gently fold in the raspberries, being careful not to crush them.
Pour the mixture into a greased 9-inch round baking dish.
Bake for 35-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes before serving.

Notes

For best results, use organic lemons for juicy flavor. Chill the dessert in the refrigerator for an hour before serving for a refreshing taste. This recipe can be frozen for up to 2 months.