This Lemon Raspberry Cottage Cheese Bake is as bright and tasty as it sounds! With creamy cottage cheese, zesty lemon, and sweet raspberries, it’s a wonderful treat.
I love that it’s easy to whip up and perfect for breakfast or dessert. Honestly, who doesn’t love that tangy-sweet combo? You might find yourself going back for seconds! 😄
Key Ingredients & Substitutions
Cottage Cheese: This is the star of the dish! I prefer small curd for its smooth texture, but large curd works too. If you’re looking for a dairy-free option, try using tofu blended until smooth, which offers a similar consistency.
Eggs: Eggs provide the structure here. If you want an egg-free version, use flaxseed meal (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or commercial egg replacements.
Lemon Zest and Juice: Fresh lemon is key for that bright flavor. If you don’t have fresh lemons, bottled lemon juice is fine, but it won’t be quite as vibrant. You can also use lime zest and juice for a fun twist!
Raspberries: Fresh raspberries give a delightful tartness, but frozen raspberries work well too. Just be sure to thaw and drain them beforehand, as they can add too much moisture.
Sugar: Granulated sugar adds sweetness. If you’re reducing sugar, try using honey or maple syrup, but be aware that this might alter the bake’s texture slightly.
How Do I Ensure My Bake is Perfectly Set?
Getting the right texture is important! To ensure your Lemon Raspberry Cottage Cheese Bake sets perfectly, follow these tips:
- Mix the cottage cheese mixture until smooth but don’t overmix, as this can make the bake dense.
- Keep an eye on the baking time. If the top is golden and a toothpick comes out with a few moist crumbs, it’s done!
- Let the bake cool slightly before cutting. This helps it firm up and makes slicing easier.
Happy baking! Enjoy the lovely combination of lemon and raspberry in this tasty treat. 😊
How to Make Lemon Raspberry Cottage Cheese Bake
Ingredients You’ll Need:
For the Bake:
- 2 cups cottage cheese (small or large curd)
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- Butter or non-stick spray for greasing the baking dish
How Much Time Will You Need?
Getting this delicious Lemon Raspberry Cottage Cheese Bake ready will take about 15 minutes for preparation, and then you’ll need to bake it for 40-45 minutes. Allow a little time for cooling before serving. So, in total, you should set aside about 1 hour for prep and baking!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). Then, greasing an 8×8-inch baking dish with butter or non-stick spray will help ensure that your bake doesn’t stick later on.
2. Mix the Base:
In a large mixing bowl, go ahead and combine the cottage cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract. Use a whisk or a fork to mix everything together until it’s nice and smooth. This is the base of your bake!
3. Combine Dry Ingredients:
In a separate small bowl, whisk together the flour and salt. Slowly add this dry mixture to your cottage cheese mixture. Stir it in gently until just combined. You don’t want to overmix—it’s best to keep it light and airy!
4. Add the Raspberries:
Carefully fold in 1 1/2 cups of fresh raspberries. This adds little pops of tartness throughout the bake, making each bite exciting!
5. Bake It Up:
Pour your batter into the prepared baking dish and spread it out evenly. Place it in the oven and bake for 40-45 minutes. Keep an eye on it—you’re looking for a lightly golden top, and the center should be set. A toothpick inserted should come out mostly clean with a few moist crumbs.
6. Cool and Garnish:
Once done, take the bake out of the oven and let it cool for a bit. This will help it firm up nicely. After a few minutes, you can garnish the top with extra fresh raspberries for a beautiful presentation!
7. Serve and Enjoy:
It’s time to dig in! You can serve this warm or let it reach room temperature. Either way, get ready to enjoy this refreshing Lemon Raspberry Cottage Cheese Bake—it’s a treat you won’t forget!
Can I Use Frozen Raspberries Instead?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them before adding to the mixture. This helps prevent excess moisture from making the bake too wet.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave, but be careful not to overheat, as it can change the texture.
Can I Make This Bake Ahead of Time?
Absolutely! You can prepare the bake a day in advance and keep it in the refrigerator before baking. Just remember to let it sit at room temperature for about 30 minutes before putting it in the oven to ensure even baking.
What Can I Substitute for Sugar?
If you’d like to reduce the sugar, consider using honey, maple syrup, or a sugar alternative like stevia. Just remember that substituting might change the flavor and texture slightly, so adjust according to your preference!