Description
This Lemon Raspberry Cottage Cheese Bake is a comforting and fresh breakfast option that’s incredibly easy to make. Packed with protein and vibrant flavors of lemon and raspberries, it’s a nourishing dish for busy families. Perfect warm or chilled, this bake is versatile and can be customized with your favorite fruits or toppings.
Ingredients
24 ounces full-fat cottage cheese
3 large eggs
1/4 cup pure maple syrup
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
Zest of 2 medium lemons
2 tablespoons fresh lemon juice
1 cup fresh or frozen raspberries
Pinch of salt
1–2 tablespoons granulated sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish
- In a large mixing bowl, combine cottage cheese, eggs, maple syrup, cornstarch, vanilla extract, lemon zest, lemon juice, and salt. Mix until well combined
- Gently fold in raspberries, then pour the mixture into the prepared baking dish
- Sprinkle granulated sugar on top if desired
- Bake for 40-50 minutes, until the center is set and the top is golde
- Cool for 15-20 minutes before slicing and serving
Notes
For best results, use full-fat cottage cheese for creaminess.
This bake can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- Prep Time: 20 mins
- Cook Time: 40-50 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 140 mg