Description
A light and wholesome dessert featuring fresh raspberries and zesty lemon, combined with cottage cheese for a velvety texture.
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
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice in a large mixing bowl. Whisk until well blended.
- Fold in the almond flour and baking powder until just combined.
- Gently fold in the raspberries, being mindful not to break them apart too much.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!
Notes
Using fresh raspberries enhances the flavor, but frozen raspberries can be used with slight adjustments to cooking time. Adding more lemon zest can amplify the citrus flavor.
