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Baked Raspberry Cottage Cheese Cups

Baked Raspberry Cottage Cheese Cups

Patricia Collins
These Baked Raspberry Cottage Cheese Cups are creamy, lightly sweet, and full of protein. Made in a blender with simple ingredients, they’re perfect for breakfast, brunch, or a healthy dessert.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup cottage cheese full-fat or 2%
  • 2 eggs
  • 2 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoon oat flour or almond flour
  • 1 pinch salt
  • 0.75 cup raspberries fresh or frozen

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly grease 4 ramekins. Place on a baking tray.
  • Add cottage cheese, eggs, maple syrup or honey, vanilla extract, flour, and salt to a blender. Blend until smooth.
  • Pour the batter evenly into the prepared ramekins.
  • Gently press raspberries into the top of each ramekin.
  • Bake for 25–28 minutes, until lightly golden and just set in the center.
  • Cool for 5–10 minutes before serving. Enjoy warm or chilled.

Notes

  • Use fresh raspberries for a brighter, tangy flavor or frozen for convenience.
  • Substitute almond flour for a gluten-free option with a slightly nutty taste.
  • These cups store well in the refrigerator for up to 4 days.
  • Best enjoyed warm or chilled; freezing is not recommended due to texture changes.