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Lemon Raspberry Cottage Cheese Bake

A delightful dessert featuring creamy cottage cheese blended with fresh raspberries and a zesty lemon kick, topped with a crispy layer.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cottage cheese Use fresh for best flavor.
  • 1 cup fresh raspberries Gently incorporated to keep intact.
  • 1/4 cup lemon juice Freshly squeezed for best taste.
  • 1/4 cup sugar Can substitute with honey or maple syrup.
  • 1 teaspoon lemon zest Add extra flavor.
  • 2 large eggs Beaten before adding to mixture.
  • 1 teaspoon vanilla extract For added depth of flavor.
  • 1/2 cup flour All-purpose flour works well.
  • 1/2 teaspoon baking powder For leavening.
  • 1/4 teaspoon salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine cottage cheese, fresh raspberries, lemon juice, sugar, lemon zest, and vanilla extract. Gently stir.
  3. Beat the eggs separately, then add to the cottage cheese mixture, stirring until fully incorporated.
  4. In another bowl, mix flour, baking powder, and salt. Slowly fold dry ingredients into the wet mixture.
  5. Grease a baking dish, pour the batter into it, and spread evenly.
Baking
  1. Bake for 30-35 minutes until the top is golden and a toothpick comes out clean.
  2. Let it cool for a few minutes before slicing. Serve warm or store in the fridge.

Notes

For serving, consider topping with icing sugar or whipped cream. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven.