Description
A delightful and nutritious dessert combining the tangy brightness of lemon with sweet raspberries, perfect for breakfast or a guilt-free treat.
Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 1/2 cup almond flour or gluten-free flour blend
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 small lemon (zest and juice)
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish. For easy removal, line the bottom with parchment paper.
- Whisk together the cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until well combined.
- Fold in the almond flour and baking powder until just combined.
- Add the raspberries, folding gently to avoid breaking them.
- Pour the batter into the prepared dish and spread it evenly.
- Bake for 30-35 minutes until the edges are golden and the center jiggles slightly.
- Let it rest in the pan for 10-15 minutes before cutting into squares. Serve warm, at room temperature, or chilled.
Notes
Use room temperature ingredients for a smoother batter. Be careful not to overmix when folding in the raspberries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American