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lemon raspberry cottage cheese bake fresh out of oven

Pickle Lemonade Drink

Lemon raspberry cottage cheese bake is a light, high-protein dessert with a creamy texture and fresh citrus flavor. Made with simple ingredients like cottage cheese, eggs, lemon, and raspberries, it’s perfect for breakfast, dessert, or meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cottage cheese
  • 2 eggs
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup sweetener (sugar or alternative)
  • 1/4 cup flour or almond flour
  • 1 cup fresh raspberries

Equipment

  • blender
  • mixing bowl
  • baking dish
  • spatula
  • oven

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a small baking dish.
  2. Add cottage cheese, eggs, lemon juice, lemon zest, and sweetener to a blender. Blend until smooth.
  3. Mix in flour or almond flour and stir until fully combined.
  4. Gently fold in fresh raspberries without overmixing.
  5. Pour the mixture into the prepared baking dish and bake for 35–45 minutes until set and lightly golden.
  6. Let cool for 15–20 minutes before slicing and serving.

Notes

Blend the cottage cheese for a smoother, cheesecake-like texture or leave it slightly textured for a rustic feel. Pat raspberries dry before adding to avoid excess moisture. Let the bake cool before slicing so it firms up properly. You can swap raspberries for blueberries or strawberries, and use almond flour for a gluten-free or low-carb version.