Description

A high-protein, 5-ingredient dessert-like breakfast or snack that blends cottage cheese for a smooth, cheesecake-like texture. It is quick to make, gluten-free adaptable, and packed with nutrients.

Ingredients

Scale

2 cups small-curd cottage cheese
3 large eggs, room temperature
1/2 cup almond flour
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 cup fresh or frozen blueberries
1 tsp lemon zest (optional)

Instructions

Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish.
Add cottage cheese, eggs, almond flour, honey, and vanilla extract to a blender.
Blend on high speed for 60-90 seconds until completely smooth with no visible curds.
Slowly pour in blueberries while blending, pulsing a few times to break them up slightly without turning them to mush.
Pour batter into the prepared baking dish and spread evenly.
Tap the dish on the counter to release air bubbles.
Bake for 35-40 minutes until the top is golden brown and the center is set (toothpick comes out clean).
Let cool in the dish for at least 10 minutes before slicing and serving.

Notes

Ensure cottage cheese is blended until completely smooth to avoid a grainy texture. Do not thaw frozen blueberries before adding to the batter to prevent sogginess. The bake continues to set as it cools, so patience during the cooling phase is key for clean slicing.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 250
Sugar: 10
Sodium: 150
Fat: 15
Saturated Fat: 3
Carbohydrates: 12
Fiber: 1
Protein: 18

Keywords: cottage cheese recipe, high protein breakfast, gluten free dessert, blueberry bake, healthy baking, 5 ingredient recipe, easy dessert