Why Make This Recipe
Raspberry and White Chocolate Bake is a delightful and nutritious way to start your day. This recipe combines the tangy flavor of raspberries with the creamy sweetness of white chocolate, making it a delicious morning treat. It is easy to prepare and packed with wholesome ingredients, ensuring you get a good start to your day. Perfect for breakfast or a sweet snack, it’s a dish that everyone in the family will love.
How to Make Raspberry and White Chocolate Bake
Ingredients
- 2 cups frozen raspberries (add an extra tablespoon of cornstarch if using fresh raspberries)
- 2 tablespoons cornstarch
- 1 cup cottage cheese (or dairy-free yogurt)
- 3 large eggs (whisked until pale yellow)
- 1 cup almond flour (or oat flour)
- 1/2 cup maple syrup (or honey/agave)
- 1 teaspoon vanilla extract (preferably pure)
- 1 cup white chocolate chips (or vegan white chocolate)
- 1 cup Greek yogurt (for serving)
Directions: How to Make Raspberry and White Chocolate Bake
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the frozen raspberries and cornstarch. If you’re using fresh raspberries, add an extra tablespoon of cornstarch to help thicken the mixture.
- In a separate large bowl, combine the cottage cheese and whisked eggs until smooth.
- Stir in the almond flour, maple syrup, and vanilla extract until well combined.
- Gently fold in the raspberry mixture, followed by the white chocolate chips.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the bake to cool for a few minutes before slicing.
How to Serve Raspberry and White Chocolate Bake
Serve the Raspberry and White Chocolate Bake warm or at room temperature. Add a dollop of Greek yogurt on the side for a creamy finish. You can also drizzle some honey or maple syrup on top for extra sweetness.
How to Store Raspberry and White Chocolate Bake
To store the leftovers, place them in an airtight container and keep them in the refrigerator. The bake is best enjoyed within 3-4 days. You can also freeze individual portions for a quick breakfast option later.
Tips to Make Raspberry and White Chocolate Bake
- If you want to make this recipe dairy-free, substitute the cottage cheese with a dairy-free yogurt and choose vegan white chocolate chips.
- For additional flavor, consider adding a pinch of salt to enhance the sweetness of the white chocolate.
Variation
You can replace raspberries with other fruits like blueberries or cherries, adjusting the cornstarch as needed. This way, you can enjoy different flavors while keeping the base recipe the same.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. Just remember to add an extra tablespoon of cornstarch to the mixture.
2. Is this recipe suitable for those with nut allergies?
If you have nut allergies, you can substitute almond flour with oat flour or a nut-free flour blend.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare it the night before and store it in the refrigerator. Just bake it in the morning for a warm treat!
Raspberry and White Chocolate Bake
- Total Time: 50
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful and nutritious bake that combines tangy raspberries with creamy white chocolate, perfect for breakfast or a sweet snack.
Ingredients
- 2 cups frozen raspberries (or fresh with extra cornstarch)
- 2 tablespoons cornstarch
- 1 cup cottage cheese (or dairy-free yogurt)
- 3 large eggs, whisked
- 1 cup almond flour (or oat flour)
- 1/2 cup maple syrup (or honey/agave)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (or vegan white chocolate)
- 1 cup Greek yogurt (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the frozen raspberries and cornstarch. If using fresh raspberries, add an extra tablespoon of cornstarch.
- In a separate large bowl, combine the cottage cheese and whisked eggs until smooth.
- Stir in the almond flour, maple syrup, and vanilla extract until well combined.
- Gently fold in the raspberry mixture, followed by the white chocolate chips.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing.
Notes
Serve warm or at room temperature with a dollop of Greek yogurt. Enjoy within 3-4 days if refrigerated, or freeze individual portions for a quick treat.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American