Description
A tender, tangy custard-like square made with cottage cheese, eggs, lemon zest, and raspberries. Perfect for breakfast or dessert.
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 the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper.
- In a bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla, lemon zest, and lemon juice until combined.
- Sprinkle in the almond flour and baking powder, folding gently until the batter is uniform.
- Fold in the raspberries, then pour the batter into the prepared dish.
- Bake for 30–35 minutes until golden and set.
- Cool for 10–15 minutes, slice, and serve warm, at room temperature, or chilled.
Notes
Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American