Oh my gosh, you HAVE to try this Raspberry and White Chocolate Bake! It’s my latest breakfast obsession – the kind of dish that makes you feel like you’re indulging while still being secretly wholesome. Picture this: tart, juicy raspberries bursting through every bite, perfectly balanced by creamy pockets of melted white chocolate. As a busy mom who’s been cooking for my family for years, I can tell you this is one of those rare recipes that’s both stupid-easy to make AND gets rave reviews every time. The best part? It comes together in about 10 minutes of actual prep – just blend, pour, and bake while you sip your morning coffee. Trust me, your tastebuds (and your sleepy-eyed family) will thank you!
Table of Contents
Table of Contents
Why You’ll Love This Raspberry and White Chocolate Bake
Let me count the ways this bake steals the show every time:
- Effortless elegance: Looks fancy but secretly foolproof – just blend, pour, and bake while you tackle the morning chaos.
- Sweet-tart perfection: The raspberries bring that bright punch while the white chocolate melts into creamy little surprises.
- Protein-packed start: With cottage cheese and eggs, it keeps you full way longer than sugary cereals.
- Works magic with frozen fruit: No need for fresh berries – frozen raspberries actually hold their shape better!
Seriously, it’s the breakfast hero we all deserve – my kids even mistake it for dessert. *wink*
Ingredients for Raspberry and White Chocolate Bake
Here’s everything you’ll need to make this dreamy breakfast bake (measurements matter, folks!):
- 1½ cups frozen raspberries – straight from the freezer, no thawing!
- 1 tbsp cornstarch – our secret weapon against soggy bakes
- 2 cups full-fat cottage cheese – trust me, the texture is everything
- 3 large eggs – they should be room temp if you’ve got time
- 1/2 cup almond flour – makes it gluten-free and gives that perfect crumb
- 1/3 cup maple syrup – the real stuff, not pancake syrup
- 1 tsp vanilla extract – pure vanilla makes all the difference
- 1/2 cup white chocolate chips – go for quality here, it melts better
- 1 tsp baking powder – the little lift that makes it just right
Ingredient Notes & Substitutions
Here’s the scoop on making it your own:
- Swap maple syrup for honey if you prefer – just use the same amount
- Frozen berries work magic – they hold their shape and prevent a watery bake
- No almond flour? Try oat flour, but the texture will be slightly different
- For extra decadence, use chopped white chocolate bars instead of chips
How to Make Raspberry and White Chocolate Bake
Okay, friends – let’s get baking! This is so easy you’ll laugh, but I’ll walk you through each step because I want yours to turn out as perfect as mine always does (and my kids swear I make the best version).
First things first – crank that oven to 350°F (175°C) and grab your favorite 9-inch pie dish. Give it a good greasing – I use butter, but nonstick spray works too. Now toss those frozen raspberries with the cornstarch in a small bowl. This little trick is my secret for preventing a soggy disaster – the cornstarch soaks up any extra juice.
Now the fun part: dump the cottage cheese, eggs, almond flour, maple syrup and vanilla into your blender. Blitz it until it’s smoother than a jazz playlist – about 30 seconds should do it. Pour this gorgeous batter into a bigger bowl and gently fold in those white chocolate chips. They’ll melt into little pockets of heaven, I promise!
Pour everything into your waiting dish and sprinkle those raspberries right on top. Don’t stress when some sink – that’s supposed to happen! Bake for 35-40 minutes until the edges are golden and the center just barely jiggles when you nudge the pan. Then comes the hardest part: walking away for 15 minutes while it cools. I know, I know – but if you slice it too soon, it’ll fall apart on you!
Tips for the Perfect Raspberry and White Chocolate Bake
- Don’t peek! That oven door stays shut for at least 30 minutes
- Texture test: The bake is done when the center resists lightly to a gentle poke
- Cool completely: Wait those 15 minutes – it slices cleaner when slightly warm, not hot
- Berry placement: Distribute raspberries evenly so every bite gets some
Serving Suggestions for Raspberry and White Chocolate Bake
Oh, let me tell you how we love serving this beauty! A warm slice with strong black coffee is my morning ritual, but my kids go wild when I dollop Greek yogurt on top. For special brunches, I’ll scatter extra fresh raspberries over each plate – makes it look straight out of a bakery case!
Storage & Reheating Instructions
This bake keeps beautifully in the fridge for 3-4 days – just cover it tightly with plastic wrap or foil. To reheat, I pop individual slices in the microwave for 20-30 seconds, or warm the whole thing in a 300°F oven for about 10 minutes. Pro tip: The white chocolate gets extra melty when reheated – yum!
Raspberry and White Chocolate Bake FAQs
Got questions? I’ve got answers – here’s everything I get asked about this recipe:
Can I use fresh raspberries instead of frozen?
I don’t recommend it – fresh berries release too much juice during baking. Frozen raspberries hold their shape better and give that perfect texture. If you must use fresh, toss them with an extra tablespoon of cornstarch.
Is this recipe freezable?
Absolutely! Wrap cooled slices tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge or microwave straight from frozen (add 30 extra seconds).
Can I make this dairy-free?
Sure thing! Swap the cottage cheese for dairy-free yogurt and use vegan white chocolate. The texture will be slightly different but still delicious.
Why does my bake sometimes crack?
Totally normal! Cottage cheese bakes often develop cracks as they cool – it’s just the moisture escaping. Adds character, if you ask me!
Nutritional Information
Let’s keep it real – I’m no nutritionist, but here’s the scoop on what’s in each delicious slice (based on my kitchen scale and calculator!). Remember, these are estimates – your exact numbers might dance a bit depending on your ingredient brands:
- 250 calories – not bad for something this decadent!
- 12g fat (5g saturated) – thank you, almond flour and eggs
- 10g protein – cottage cheese and eggs working overtime
- 25g carbs (3g fiber) – mostly from those sweet berries
- 18g sugar – natural from maple syrup and fruit
Not too shabby for what tastes like dessert-for-breakfast, right? *wink*
Share Your Raspberry and White Chocolate Bake
I’d love to see your creations! Tag me @FrostyRecipes or leave a comment below – nothing makes me happier than seeing you bake my recipes!
Print
1 Raspberry and White Chocolate Bake for Melt-in-Mouth Bliss
A decadent-tasting breakfast that’s surprisingly wholesome. The tart raspberries are perfectly balanced by the sweet, creamy white chocolate.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1½ cups frozen raspberries
- 1 tbsp cornstarch
- 2 cups full-fat cottage cheese
- 3 large eggs
- 1/2 cup almond flour
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pie dish.
- In a small bowl, toss the frozen raspberries with the cornstarch. Using frozen berries and coating them helps them hold their shape and prevents the bake from becoming watery.
- In a blender, combine the cottage cheese, eggs, almond flour, maple syrup, and vanilla. Blend until completely smooth.
- Pour the batter into a large bowl. Gently fold in the white chocolate chips.
- Pour the batter into the prepared dish. Sprinkle the cornstarch-coated raspberries evenly over the top (some will sink, which is fine).
- Bake for 35-40 minutes, until the center is just set (it should have a slight wobble).
- Let it cool for at least 15 minutes before slicing.
Notes
- Use frozen raspberries for best results.
- Let the bake cool before slicing to set properly.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
