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Why Make This Recipe

If you’re looking for a delicious and wholesome start to your day, this Raspberry and White Chocolate Bake is an excellent choice. It combines the juicy sweetness of raspberries with rich white chocolate, creating a delightful balance of flavors. This recipe is not just about pleasing your taste buds; it also packs in protein and flavor, making it a great option for breakfast or a snack. Plus, it’s simple to prepare, ensuring you can whip it up even on busy mornings.

How to Make Raspberry and White Chocolate Bake

To create this tasty bake, you’ll need a handful of ingredients that come together beautifully. Here’s how to make it:

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:

Preheat your oven to 350°F (175°C) and grease a baking dish.
In a bowl, mix the raspberries with cornstarch until they are well coated.
In another bowl, combine the cottage cheese, whisked eggs, almond flour, maple syrup, and vanilla extract. Stir until smooth.
Gently fold in the raspberry mixture and white chocolate chips into the wet ingredients.
Pour the batter into the greased baking dish and spread it evenly.
Bake for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
Allow it to cool before serving.

How to Serve Raspberry and White Chocolate Bake

Serve the Raspberry and White Chocolate Bake warm or at room temperature. You can top it with a dollop of Greek yogurt for added creaminess and a drizzle of honey or maple syrup for extra sweetness. It’s perfect for breakfast, brunch, or even a light dessert.

How to Store Raspberry and White Chocolate Bake

Once cooled, you can store the bake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing individual slices. Just wrap them tightly in plastic wrap and place them in a freezer bag.

Tips to Make Raspberry and White Chocolate Bake

If you prefer a thicker texture, add an extra egg or slightly reduce the amount of liquid.
For added flavor, sprinkle some cinnamon or nutmeg into the batter.
If you’re using fresh raspberries, simply increase the cornstarch slightly to help maintain structure.

Variation

You can easily switch up this recipe by using different fruits. Strawberries, blueberries, or peaches would also work wonderfully. For a nut-free version, replace the almond flour with oat flour or a gluten-free blend.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. Just remember to add an extra tablespoon of cornstarch for better texture.

Can I make this recipe vegan?
Certainly! Replace the eggs with flax eggs and use dairy-free yogurt and vegan white chocolate chips.

How do I know when the bake is done?
The bake is ready when the edges are golden, and a toothpick inserted in the center comes out clean.