Can I use low-fat or nonfat cottage cheese in this bake?

Yes, but expect a slightly different texture. Full-fat cottage cheese gives a creamier result. Low-fat versions may create more moisture, so consider draining them briefly to prevent a soggy center.

Why is my lemon raspberry cottage cheese bake watery in the center?

It’s often due to overripe berries, excess liquid from cottage cheese, or underbaking. Use frozen raspberries straight from the freezer, and ensure your cottage cheese isn’t too watery.

What flour can I use if I have a nut allergy?

Swap almond flour with oat flour, cassava flour, or a gluten-free baking blend. The structure will hold just as well without affecting flavor.

Can I double the recipe for a larger pan?

Yes, double it for a 9x13-inch pan. Add 5–10 more minutes to the bake time and check doneness with a toothpick. The center should be set and edges golden.

Lemon Raspberry Cottage Cheese Bake – 1 Light, Simple Favorite

Name: Lemon Raspberry Cottage Cheese Bake – 1 Light, Simple Favorite
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cottage cheese; 3 large eggs; 1 cup fresh or frozen raspberries; 1/2 cup almond flour or gluten-free flour; 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; Zest and juice of 1 small lemon; 1 teaspoon baking powder

Ingredients

Scale

2 cups cottage cheese

3 large eggs

1 cup fresh or frozen raspberries

1/2 cup almond flour or gluten-free flour

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

Zest and juice of 1 small lemon

1 teaspoon baking powder

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Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.

2. In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.

3. Gently fold in the almond flour and baking powder until just combined.

4. Carefully fold in the raspberries, being mindful not to break them apart too much.

5. Pour the batter into the prepared baking dish and spread it out evenly.

6. Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.

7. Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!

Notes

To prevent sogginess, use frozen raspberries straight from the freezer. Full-fat cottage cheese gives the best texture, but low-fat can be used with minor adjustments.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Bakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 9g
Sodium: 220mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 11g
Cholesterol: 95mg