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–+ servings
mother's day Raspberry and White Chocolate Bake

Mother's Day Raspberry and White Chocolate Bake Delight

Celebrate Mother's Day with this Raspberry and White Chocolate Bake, a delightful blend of tart and sweet in a guilt-free treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups frozen raspberries A tart burst of flavor; use these to avoid excess moisture from fresh berries.
  • 1 tablespoon cornstarch Helps absorb liquid and keep the bake from getting soggy.
  • 1 cup cottage cheese Adds creaminess and protein; swap with dairy-free yogurt for a dairy-free option, though the texture may differ.
  • 3 large eggs Essential for binding the ingredients, providing structure for the bake.
  • 1 cup almond flour Adds moisture and a nutty flavor; gluten-free flour can be substituted easily.
  • 1/3 cup maple syrup Acts as a natural sweetener; feel free to use honey as a substitute.
  • 1 teaspoon vanilla extract Enhances the flavors of the bake.
  • 1 cup white chocolate chips Offers sweet, creamy pockets throughout; vegan options are available for a dairy-free version.
Optional Toppings
  • 1 cup Greek yogurt A delicious dollop adds creaminess when served, perfect for a Mother's Day touch.
  • 1/2 cup fresh raspberries Sprinkling these on top makes for a beautiful, eye-catching presentation that also adds freshness.

Equipment

  • 9-inch pie dish
  • Blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or non-stick spray.
  2. In a small bowl, toss the frozen raspberries with a tablespoon of cornstarch and set aside.
  3. Blend cottage cheese, eggs, almond flour, maple syrup, and vanilla extract in a blender until smooth.
  4. Transfer the blended batter into a mixing bowl and gently fold in the white chocolate chips.
  5. Pour the batter into the greased pie dish and sprinkle the coated raspberries evenly on top.
  6. Bake in the preheated oven for 35-40 minutes until the edges are golden brown and the center slightly jiggles.
  7. Cool for at least 15 minutes before slicing into wedges and serving.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 6mgCalcium: 80mgIron: 1mg

Notes

For best results, allow the bake to cool completely before slicing to maintain its structure. Can be frozen for up to two months.

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