High-Protein Lemon Raspberry Cottage Cheese Bake (Print Version)
Start your day with a high-protein Lemon Raspberry Cottage Cheese Bake. This easy, healthy breakfast features bright lemon and sweet raspberries.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Velvety Protein Base
01 -
3 cups (24 oz) 4% milkfat large curd cottage cheese
02 -
2 large eggs
03 -
1/4 cup maple syrup
04 -
1/4 cup fresh lemon juice
05 -
1 tsp vanilla extract
06 -
1/2 tsp baking powder
07 -
1/4 tsp sea salt
→ Bright Berry & Citrus Swirl
08 -
1 cup fresh raspberries
09 -
Zest of 1 large lemon
→ Golden Topping & Garnish
10 -
1/4 cup sliced almonds
11 -
1 tbsp light brown sugar
12 -
Fresh mint leaves, for garnish
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch (20x20 cm) baking dish with cooking spray or butter. This prevents sticking and ensures easy removal of your delicious bake.
02 -
In a blender, combine 3 cups (24 oz) 4% milkfat large curd cottage cheese, 2 large eggs, 1/4 cup maple syrup, 1/4 cup fresh lemon juice, 1 tsp vanilla extract, 1/2 tsp baking powder, and 1/4 tsp sea salt. Blend until the mixture is completely smooth and creamy, forming the velvety protein base for your Lemon Raspberry Cottage Cheese Bake | High-Protein Breakfast.
03 -
Gently fold 1 cup fresh raspberries and the zest of 1 large lemon into the blended cottage cheese mixture. Be careful not to crush the raspberries too much, maintaining their shape for delightful bursts of flavor throughout your Lemon Raspberry Cottage Cheese Bake.
04 -
Pour the cottage cheese mixture into the prepared 8x8 inch baking dish. For the golden topping of your Lemon Raspberry Cottage Cheese Bake | High-Protein Breakfast, combine 1/4 cup sliced almonds and 1 tbsp light brown sugar in a small bowl, then sprinkle evenly over the mixture.
05 -
Bake for 25 minutes, or until the center is set and the top is golden brown. A slight jiggle in the middle is acceptable, as it will firm up further upon cooling. This ensures a perfectly cooked Lemon Raspberry Cottage Cheese Bake | High-Protein Breakfast.
06 -
Remove from the oven and let the bake cool on a wire rack for at least 10-15 minutes before serving. This allows it to set properly. Garnish with fresh mint leaves for an appealing presentation and a hint of freshness.
# Notes:
01 -
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Enjoy cold or gently reheated.
02 -
Substitution Tip: Feel free to swap raspberries for blueberries or blackberries. You can also adjust the maple syrup to taste or use honey as an alternative.
03 -
Serving Suggestion: Serve warm or chilled, perhaps with an extra dollop of Greek yogurt or a side of fresh fruit for an even more satisfying meal.
04 -
Cottage Cheese Choice: Using 4% milkfat large curd cottage cheese provides the best creamy texture and richness for this bake. Lower fat options may result in a slightly less decadent consistency.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Whisk
03 -
Measuring cups and spoons
04 -
8x8 inch baking dish
05 -
Zester
# Nutrition Facts (Per Serving):
Calories: 325 kcal
Total Fat: 14 g
Total Carbohydrate: 30 g
Protein: 24 g