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Lemon Raspberry Cottage Cheese Bake

A bright and creamy dessert made with cottage cheese, fresh raspberries, and lemon, perfect for brunch or meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cottage cheese For texture; can be blended for a smoother finish.
  • 1 cup fresh raspberries Fold in gently to avoid crushing.
  • 1/2 cup sugar Sweetens the dish.
  • 3 large eggs Provides structure.
  • 1/4 cup lemon juice Adds brightness.
  • Zest of 1 lemon lemon zest Enhances lemon flavor.
  • 1 teaspoon vanilla extract For flavor.
  • 1/2 cup all-purpose flour Gives structure.
  • 1 teaspoon baking powder Leavening agent.
  • Pinch of salt salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish.
  2. In a large bowl, combine the cottage cheese, sugar, eggs, lemon juice, and lemon zest. Stir until the mixture is mostly smooth.
  3. Add the vanilla extract, flour, baking powder, and pinch of salt. Stir until just combined.
  4. Gently fold in the fresh raspberries with a spatula, being careful not to crush them.
  5. Pour the batter into the prepared baking dish and smooth the top.
Baking
  1. Bake for 30-35 minutes until the top is lightly golden and the center has a faint jiggle.
  2. Allow to cool completely in the pan before slicing.
Serving
  1. Serve chilled or at room temperature.

Notes

Store leftovers covered in the refrigerator for up to 4 days. Can freeze individual slices for up to 1 month.